Seviyan Kheer (Vermicelli Kheer)
Seviyan Kheer, also known as Vermicelli Kheer or Semiya Kheer, is a creamy North Indian dessert made with wheat vermicelli, milk and sugar, flavored with cardamom, nuts and dry fruits. This festive sweet is commonly prepared during celebrations and special occasions. Easy to make, it comes together in about 20 minutes and can be served warm or chilled.
The Seviyan Kheer I Make at Home
Seviyan is the Hindi word for vermicelli, while it is commonly called semiya in South India. Kheer is an Indian pudding made with milk and has a soft, flowing consistency. For North Indian seviyan kheer, thin whole wheat vermicelli is traditionally used, though you can use a slightly thicker variety if that is what you have.
This is the seviyan kheer we make at home for festivals and special occasions. I usually flavor it only with cardamom, but in this recipe I have also added cloves and saffron. Both are optional, but they bring a subtle fragrance and flavor to the kheer. I have used almonds, cashews and golden raisins, though you can add the nuts and dried fruits you prefer.
This North Indian kheer differs slightly from the South Indian Semiya Payasam, where the nuts and raisins are generally fried in ghee before being added. Some South Indian versions are also made with coconut milk or rice vermicelli. If you prefer a dry vermicelli sweet instead, try my Meethi Seviyan.
When I was younger, whole wheat vermicelli was made from scratch in my home. I still remember those days fondly, and this simple kheer always brings back those memories.
More Similar Sweets Recipes To Try
How To Make Seviyan Kheer (Stepwise)
Roast Vermicelli
1. Heat 1 tablespoon ghee in a heavy kadai or pan.
2. Add 3 cloves. Fry for 2 to 3 seconds. Including cloves is optional.
3. Add 1 cup broken seviyan or vermicelli or semiya. If the vermicelli strands are very long then break them with your hands prior to roasting.
Feel free to use seviyan made with whole wheat flour or all-purpose flour – whatever is available to use. But I recommend using thin strands of whole wheat vermicelli.
4. Stir and continuously roast seviyan on low to medium-low heat. Stir often while roasting semiya for even browning.
5. Roast on a medium flame till the seviyan strands turn golden brown.
Make Vermicelli Kheer
6: Pour 4 cups of whole milk (1 litre) into the pan. Milk can be chilled, hot or at room temperature. For thicker kheer, add less milk.
7. Mix very well.
8. Simmer milk on a low to medium-low heat. Stir occasionally so that the milk or seviyan does not stick to the bottom of the pan.
9. Let the milk come to a boil.
10. Once the milk comes to a boil, then add 7 to 8 tablespoons sugar or as required according to your preferred sweetness.
11. Mix very well so that all the sugar dissolves.
12. Next add 10 to 12 saffron strands. Mix and stir.
13. Next add 1 tablespoons of sliced almonds and 1 tablespoon chopped cashews. Mix well. You can also add nuts like sliced pistachios, pine nuts at this step.
14. Then add ½ teaspoon cardamom powder (ground cardamom).
15. Mix well.
16. Also add some dried rose petals. This step is optional. Skip if you do not have dried rose petals.
Tip: You can also add 1 tablespoon edible rose water instead of rose petals.
17. Mix well.
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 kheer.
Note that on cooling the semiya kheer will thicken more.
19. Switch off the heat and then add 1 tablespoon golden raisins. Mix again. Check the taste of kheer and if required you can add some more sugar.
20. Serve the vermicelli kheer hot, warm or chilled. You can garnish with some chopped nuts or dried rose petals while serving.
Store any leftovers in the refrigerator. The kheer will thicken after cooling. While reheating add a splash of milk to loosen the consistency and heat the kheer in a pan.
Helpful Tips
- Type of vermicelli: You can use vermicelli made from whole wheat flour, all-purpose flour or another variety available to you. I prefer thin whole wheat vermicelli for this seviyan kheer.
- Use fresh milk: For the best taste and texture, use fresh full-fat or whole milk.
- Adjust the vermicelli: Add more vermicelli for a thicker, pudding-like consistency or use less for a lighter kheer. Keep in mind that traditional kheer has a flowing consistency and is not as thick as a Western-style pudding.
- Adjust the milk: You can reduce the quantity of milk slightly if you prefer a thicker kheer. If the prepared kheer becomes too thick, stir in some warm or chilled milk, depending on how you plan to serve it.
- Flavor it your way: Cloves, saffron and dried rose petals are optional. You can use only cardamom or add a little rose water for a different flavor.
- Choose the nuts and dried fruits: Add almonds, cashews, pistachios, raisins or any combination you prefer.
- Scale the recipe: The recipe can easily be halved, doubled or tripled. Use a larger, heavy-bottomed pan when increasing the quantity so that the milk does not spill over.
Step by Step Photo Guide Above
Seviyan Kheer Recipe (Vermicelli Kheer)
Ingredients
For Roasting Vermicelli
- 1 tablespoon ghee (clarified butter)
- 3 cloves – optional
- 1 cup seviyan (broken vermicelli or semiya)
More Ingredients
- 1 litre whole milk
- 7 to 8 tablespoons sugar – add more or less for your preferred sweetness
- ½ teaspoon cardamom powder (ground green cardamom)
- 1 tablespoon almond slivers or almond slices
- 1 tablespoon 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. Addition of cloves is optional.
- Add the broken seviyan or vermicelli.
- Stir and continuously roast seviyan on a low to medium-low heat.
- Roast till the seviyan strands turn golden brown.
Making Vermicelli Kheer
- Reduce the heat to its lowest and slowly pour milk in the pan. Mix very well.
- Simmer milk on a low to medium-low heat. Stir ocassionally so that the milk or seviyan does not stick to the bottom of the pan.
- Let the milk come to a boil on a low to medium-low heat. 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 heat and then 1 tablespoons of golden raisins. Mix again. Check the taste of semiya kheer and if required you can add some more sugar.
- Serve the seviyan 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.
- Refrigerate any leftovers and try to eat within 1 to 2 days. On refrigeration the kheer will thicken. Either you can enjoy it cold or heat it in a pan with a splash of milk to loosen the consistency.
Dassana’s Notes
- Simmer the milk on low to medium-low heat. High heat can scorch the milk at the bottom or cause it to bubble and spill over. Stir at intervals throughout the cooking process.
- Use fresh full-fat or whole milk for the best flavor and consistency.
- Seviyan kheer thickens as it cools. Avoid reducing it too much if you prefer a flowing consistency. If it becomes too thick, mix in a little warm or chilled milk before serving.
- You can adjust the quantity of vermicelli according to your preferred consistency. More vermicelli will make the kheer considerably thicker.
- Cloves, saffron and rose petals are optional. The nuts and dried fruits can also be changed according to your preference.
Nutrition
Seviyan Kheer from the blog archives was first published on July 2012.
Can I make this kheer with plant-based milk?
Yes, you can make seviyan kheer with plant-based milk like almond, soy, or oat milk. Just keep in mind that the flavor will vary with the type of milk, and the kheer may be a bit thinner.
Perfect … exactly Marathi style.and words
thanks.
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 ????
thanks asma for sharing this feedback. thats a lovely & tasty spread you have made. hope you had a great time.
Hello,
Lovely recipes and im trying all your recipes each day..hv come out so delicious.I have a doubt,can i use Rice vermicelli instead of Wheat vermicell ?? As i hv unexpected guest coming over tomorrow and finding it difficult to find out the wheat sevaiyaan..Pls help
Thanks Tomcy. Yes you can use rice vermicelli to make this seviyan kheer.
pls show me how to prepare sweet rice along with dry fruits and custard along with the fruits
Thanks
i have shared custard with fruits recipe. you can read the recipe method here – https://www.vegrecipesofindia.com/fruit-custard-mixed-fruit-custard/
the recipe of sweet rice i will add in some time.
I tried it and turned out very well.loved it.
thanks sneha for positive feedback 🙂
so nice
perfect site with perfect recipes i love it. Plz keep providing us ur recipes .
delicious! I found these noodles on sale & wasn’t sure what to do with them – delicious! I didn’t have the spices, so I used some ‘allspice’. Family loves it, will make again & again. thanks from Canada 🙂
welcome julie. good to know this. thanks for sharing your positive feedback.
nice
Wow Dassana! Great recipe. I just made this at 11 pm on a whim and it turned out splendid. I was a bit worried about the sugar being less,but everyone said it was perfect!
Side note: we avoid desi ghee, but I just had to use it , so I made some using unsalted butter before making this dish.
Just one help needed for next time. Could you weigh out your 1 cup of saviyan and let me know the grams equivalent which you use. I used a complete 150 g packet and it was much thicker than in your photos.
Many thanks for this!
thanks jimmy. sure i will update the amount of 1 cup seviyan/vermicelli in the post itself. but i am sure its not 150 gms. it should be around 50 to 80 gms, i think. if the kheer becomes thick, then just add some more hot milk and sugar. the consistency can easily be adjusted as well as the sweetness. you can also add some more cardamom powder and dry fruits to go with the changed consistency.
I love this Kheer! So does my husband…I usually make it the same way as you do!!! 🙂
thanks aparna for sharing your feedback on kheer.
thanks sapna
Hey thanks & photographs are not bad they indeed help.
thanks gaurav
I am going to try this tomorrow i have seviyan at home since days and did not know what to do with them thanks
do give the feedback barkha.
I have always prepared Kheer through the ready made packets available and thought i can never make kheer all the way by myself until i saw your recipe. We had Eid holidays and thought will give it a go i made it exactly as per your instructions – just avoided the cloves and put in brown sugar. IT WAS YUMMY AND UNBELIEVABLE that i could make such heavenly kheer. Will make this when ever i have guest, thanks so much for sharing your wonderful and easy to make recipes with us. God Bless
thanks a lot barkkha…. you made my day 🙂
Simple and easy explanation of all recepies… thank u so much..
Specially it will help for those girlss who are just married..
Thank u again…
welcome shweta. i agree with you.
Please believe me…this is great recipe helped me….before many time I made this dish but after reading your recipe and adding some more ingredients….it made much better than before…thank you so much…
thanks gurdev and glad to know the recipe helped you in making a great kheer.
thanks di your recipe really works…i have try it and my seviyan become really tasty …:D
thanks eli for making the seviyan recipe.
I just make this for Eid dessert. Very delicious and easy to prepare!!
thanks 🙂
Hi ,this sounds great,was thinking of making it and your recipe came up!!
Just wanted to know what brand of vermacilli did you use?
i don’t remember the brand name. the vermicelli was pre roasted and of the fine variety made from whole wheat flour. they come in these long brown paper wrapped packets. you should be able to get if you live in india. you can also make the same kheer with a slight thicker variety. but just remember to add extra milk as the thicker ones make the kheer pasty and thick.
i realy like the idea of clove and u ‘r mesurment is perfect.next time try orange zest or pinch of cinnamon at the end instead of clove .some teenagers liked it for variation.thanks for sending the reciepes.
thanks hemlata. also thanks for the other suggestions.
Gorgeous shots! And what a dish. Yum!
thanks russell.
it is a nice kheer thank you for nice receip………….
welcome mangesh
Hi Dasana,
Your vermicelli kheer looks heavenly! I’ve never tried making it but now I’m so hungry for it. Your photos are beautiful:)
thanks nancy 🙂
The Kheer looks delicious. Makes it perfect timing for Ramzan and Eid to follow. Beautiful!
Dassana,
I usually make it with Bambino Wheat Sev and after some time it becomes too dry and whenever I have to serve I had to add more milk in it to get the kheer consistency. How can I get the consistency at the beginning without adding too much milk later?
the kheer made with bambino vermicelli becomes thick. thats why i don’t but bambino as they are thick vermicelli. i would suggest to add less vermicelli and more milk so that when the vermicelli gets cooked it does not thicken on account of it being less and milk being more.
Wow dassana, amazing shots….it sure blends with the weather…oh those thin vermicili, how I long to have that….I used to get thin ones while living in Mercara, Coorg and now in Kerala it is not available…like you I also dont like thick vermicili….
I reached you during blog hop, nice place to hook up.
I love your photography skill and recipe too.
I’m following you…Do visit mine in your free time.
Take care.
thanks rashida. i will visit your space.
lovely pics with the differant mood to your photography 🙂 …. I made this vermicelli kheer today for raksha bandhan, we also make this every year on this day dont know why but I am also following what is told to me :)! I loved the 2 wooden spoons inbetween the bowls and the other pic with uncooked vermicelli , a great eye catcher combo….
thanks anamika… a different mood than my usual white and bright food photographs.
Beautiful photos!
thanks CS
Kheer looks lovely and the pics are amazing..:)) Loved the composition and colour combination..
Reva
thanks reva.
looks festive and must have tasted well ! seasons greetings 🙂
same to your priya.
one of my favourite fabulously done
I love vermicelli and it’s interesting to see this used in sweet dish (I’m more used to Asian savory dishes with vermicelli). Your photos are stunning beauty!
i like your recipe its simple n easy
thanks sonam.
This seems like the fine vermicelli. Is it? The other kind gives you a slightly thicker kheer as the mixture gets starchy. This one is better, but I like both .. I guess it is the sweet tooth.
it is fine vermicelli radha. the slightly thicker ones make the kheer thick and i don’t like its taste or texture. i prefer the thin ones.. basically it is an individual preference or taste.
I actually like these pictures… I like the dark and mysterious look, also the seviyans gloden color seems to be enhanced coz of the dark back ground. I’m glad to see the you’ve made the vegan version… it is one of my favourite kheers… I would love to try it sometime…
thanks anisha.
dassana, from the moment i saw the pics i felt something was different…i was trying to guess whethr u have clicked the first shot on a stone.. but i kept moving my computer screen to adjust the light… then i read abt your experiment.. the black colour with the fried semiya gives a great looks.. the orangish black combination is lovely..
normally ur pics are very bright so i thought something wrong with my screen and tried changing angles!!! anyways the pics are good .. but i think i prefer ur brighter pics( just my personal choice) .. but i love the way u have used black andf the arrangemnet and props!!1
the kheer also looks yummy.. this makes me want to try spme sweet..
nothing wrong with your screen renu. i was smiling when i read you moving the screen.
u r right. my pics are usually bright and sometimes over exposed. i do like bright pics. but then i also love dark and moody images. it is black chunri that i have used on top of a black paper. i don’t have much props or wooden backgrounds, so i really have to think creatively when taking pics. it is like necessity is the mother of invention 🙂
also i have underexposed the pics this time. black backgrounds give you that advantage of underexposing which do not look good with white backgrounds. i also work with RAW format which gives me a lot of free hand and ease to get the creative look i want. this is simply not possible with JPG format.
i did try with white and brown backgrounds but the kheer was looking flat and not at all good. in fact brown was better than white. i am also learning so much about food photography and i experiment a lot. sometimes i really fail. i don’t get the look i want. i had just shot methi mushroom and i did not like the final pics at all. but still i will post 🙂
ok.. i know og the JPG format.. raw format i will have to google… i am learning sooooo much from u dassana and also from the pother blog.. i have to make so many changes in my blog….
thanks renu. we all learn so much in this vast world of blogging and the internet. you will find many good resources on the RAW format on google search.
very nice kheer for an auspicious occasion like rakhi
yes suhani, it is a nice kheer 🙂
for sweet sweet recipe thanks.
welcome shamim.
Thanks for this all time great dish.
My son used to call it the ‘Jhadu’ ( broomstick) kheer cause the vermicilli resembles the strands of an indian broom.
Proves that a kheer by any name is a Joy!
Kheer looks fantastic. so yummy