vermicelli kheer | seviyan kheer

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Vermicelli kheer recipe With step by step photos. Seviyan kheer also known as vermicelli kheer Is a must at any festival at our place. Making vermicelli kheer is very easy and does not take much time. This is an easy recipe to make seviyan kheer And gets done in 20 minutes.

vermicelli kheer recipe, seviyan kheer recipe, semiya kheer recipe

Generally when we make seviyan kheer, we only add cardamom powder. But in this recipe, I have used cloves and saffron strands which have been inspired from a cook book. Both are optional and can be skipped. But both the cloves and saffron do added their subtle fragrance to the kheer.

For the seviyan aka vermicelli, I have used whole wheat thin vermicelli. as far as nuts & dry fruits are concerned you can add your choice of nuts & dry fruits. I have added almond slivers, chopped cashews and golden raisins.

A South Indian variation to this kheer is semiya payasam. You check the recipe here –  Semiya payasam.

seviyan kheer

If you are allergic to dairy or are a vegan then you can have a look at this Vegan vermicelli kheer made with cashew and almond milk.

You can serve vermicelli kheer hot or warm or chilled. Leftover kheer can be refrigerated and served later.

How to make vermicelli kheer

Roasting vermicelli

1: heat 1 tablespoon ghee in a heavy kadai or pan.

making vermicelli kheer recipe

2. Add 3 cloves. Fry for 2 to 3 seconds.

making vermicelli kheer recipe

3. Add broken seviyan or vermicelli.

making vermicelli kheer recipe

4. Stir and continuously roast 1 cup seviyan on a low to medium-low flame. stir often while roasting semiya for even browning.

making vermicelli kheer recipe

5. Roast on a medium flame till the seviyan strands turn golden brown.

making vermicelli kheer recipe

Making vermicelli kheer

6: pour 4 cups milk (1 litre) in the pan. milk can be chilled, hot or at room temperature. For thicker kheer, add less milk.

making vermicelli kheer recipe

7. Mix very well.

making vermicelli kheer recipe

8. Simmer milk on a low to medium-low flame. Stir occasionally so that the milk or seviyan does not stick to the bottom of the pan.

making vermicelli kheer recipe

9. Let the milk come to a boil.

making vermicelli kheer recipe

10. once the milk comes to a boil, then add 7 to 8 tablespoons sugar.

making vermicelli kheer recipe

11. Mix very well so that all the sugar dissolves.

making vermicelli kheer recipe

12. Next add 10 to 12 saffron strands. mix and stir.

making vermicelli kheer recipe

13. next add 1 tablespoons of sliced almonds and 1 tablespoon chopped cashews. mix well.

making vermicelli kheer recipe

14. Then add 1/2 teaspoon cardamom powder.

making seviyan kheer recipe

15. Mix well.

making seviyan kheer recipe

16. Also add some dried rose petals. This step is optional. Skip if you do not have dried rose petals.

making seviyan kheer recipe

17. Mix well.

vermicelli kheer recipe, seviyan kheer recipe, semiya kheer recipe

18. cook the vermicelli kheer mixture for 3 to 4 minutes more till the vermicelli gets cooked and the milk thickens. when the vermicelli has softened and cooked well, the kheer will also thicken and look creamy. do scrape the sides of the kadai where milk solids will be collected and add them to the vermicelli kheer

vermicelli kheer recipe, seviyan kheer recipe, semiya kheer recipe

19. Switch off flame and then 1 tablespoons raisins. Mix again. Check the taste of seviyan kheer and if required you can add some more sugar.

vermicelli kheer recipe, seviyan kheer recipe, semiya kheer recipe

20. Serve the vermicelli kheer hot, warm or chilled. you can garnish with some chopped nuts or dried rose petals while serving. Do note that on cooling the kheer will thicken.

vermicelli kheer recipe, seviyan kheer recipe, semiya kheer recipe

More Kheer recipes

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vermicelli kheer recipe, seviyan kheer recipe, semiya kheer recipe

Vermicelli Kheer

4.95 from 17 votes
Vermicelli kheer also known as seviyan kheer or semiya kheer is often served during festival or any occasion of celebration.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins

Cuisine North Indian
Course: Desserts, Sweets

Servings 4
Units

Ingredients

for roasting

  • 1 tablespoon ghee (clarified butter)
  • 3 cloves - optional
  • 1 cup seviyan (broken vermicelli or semiya)

for making vermicelli kheer

  • 1 litre milk or 4 cups milk
  • 7 to 8 tablespoons sugar - add more or less for your preferred sweetness
  • ½ teaspoon cardamom powder
  • 1 tablespoon almond slivers or almond slices
  • 1 tablespoon chopped cashews - chopped (optional)
  • 4 to 5 dried rose petals - optional
  • 10 to 12 saffron strands - optional
  • 1 tablespoon golden raisins

Instructions

roasting vermicelli

  • Heat 1 tablespoon ghee in a heavy kadai or pan. add 3 cloves. Fry for 2 to 3 seconds.
  • Add the broken seviyan or vermicelli.
  • Stir and continuously roast seviyan on a low to medium-low flame.
  • Roast till the seviyan strands turn golden brown.

making vermicelli kheer

  • Reduce the flame to its lowest and slowly pour milk in the pan. mix very well.
  • Simmer milk on a low to medium-low flame. Stir ocassionally so that the milk or seviyan does not stick to the bottom of the pan.
  • Let the milk come to a boil. once the milk comes to a boil, then add 7 to 8 tablespoons sugar or as per taste. 
  • Mix very well so that all the sugar dissolves.
  • Next add 10 to 12 saffron strands. mix and stir.
  • Next add 1 tablespoons of sliced almonds and 1 tablespoon chopped cashews. Mix well.
  • Then add ½ teaspoon cardamom powder.
  • Also add 4 to 5 dried rose petals. This step is optional. Skip if you do not have dried rose petals. 
  • Cook the vermicelli kheer mixture for 4 to 5 minutes more till the seviyan gets cooked and the milk thickens. When the seviyan has softened and cooked well, the kheer will also thicken and look creamy.
  • Switch off flame and then 1 tablespoons raisins. Mix again. Check the taste of vermicelli kheer and if required you can add some more sugar.
  • Serve the vermicelli kheer hot, warm or chilled. You can garnish with some chopped nuts or dried rose petals while Serving. Do note that on cooling the kheer will thicken.

Notes

Few tips for semiya kheer

  1. The recipe can be easily doubled or tripled.
  2. Use good quality & fresh full fat milk.
  3. The amount of vermicelli can be decreased or increased. If you add more seviyan the consistency will be much thicker like a thick pudding. You can go for the kheer consistency as per your liking.
  4. Dry fruits can be added as per your choice. You can also add some rose water to the seviyan kheer. 
  5. When cooled the seviyan kheer tends to be thick. So if you don't like thick semiya kheer then don't thicken the milk. Alternatively you can add some more milk to the seviyan kheer.
  6. Addition of cloves, saffron and rose petals is optional in this semiya kheer. 

Nutrition Info Approximate values

Calories: 367kcalCarbohydrates: 75gProtein: 3gFat: 5gSaturated Fat: 2gCholesterol: 8mgSodium: 104mgPotassium: 79mgFiber: 1gSugar: 26gVitamin A: 100IUCalcium: 17mgIron: 0.7mg

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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85 Comments

  1. Hi Dassana

    Love your blog. The whole meal recipe came out well in the bread machine as per your suggestions.

    About this kheer, I have always used whole cardamom and never powder. Is it preferable to use powder, it seems like a good idea? And which brand do you buy?

    Similarly have never used saffron in my cooking, but want to try. Can you please share which brand I could buy. I have no idea how to judge the authenticity of saffron.

    Thanks!

    1. hi tara, that is great. thanks for letting me know.

      1. in the kheer recipe, cardamom can be used whole or powdered. i make cardamom powder in a mixer-grinder. i buy organic cardamoms. take 1/2 cup of cardamoms, 1 tablespoon sugar in a grinder or coffee grinder. grind to a fine powder. the sugar granules help in crushing the peels and make them to a fine powder. no need to remove the peels or husks. just add the whole cardamom pods.

      2. i use kashmiri saffron. this is the brand and it is good – https://www.amazon.in/gp/product/B07HG7J2H1/

      for the saffron, the aroma should be intense when you smell it. secondly, when dissolved in water, the saffron should be still orange and not leech color and become white. if the saffron is not original, then after dissolving in water, it will leech color and become like white threads. you can even read reviews for organic saffron. in india, we get good saffron whether we buy them online or in a super store or shop. you can also have a look at spanish saffron.

  2. Thank you so much for making the recipe sound so easy. Had it sounded difficult, I wouldn’t even try on Eid’s morning before getting ready.
    Just prepared it and it not only looks great but tastes heavenly too!
    Prepared the breakfast, chaat with all assorted chutneys, khattay aaloo, puri paratha and now getting ready ????5 stars

    1. thanks asma for sharing this feedback. thats a lovely & tasty spread you have made. hope you had a great time.

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