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vermicelli kheer recipe | seviyan kheer recipe | semiya kheer recipe

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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.

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 recipe.

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.

if you are looking for more kheer recipes then do check the following recipes:

you can serve vermicelli  kheer hot or warm or chilled. leftover kheer can be refrigerated and served later.

vermicelli kheer recipe below:

4.88 from 8 votes
vermicelli kheer recipe | seviyan kheer recipe | semiya kheer recipe
prep time
5 mins
cook time
15 mins
total time
20 mins
vermicelli kheer also known as seviyan kheer is often served during festival or any occasion of celebration.
course: desserts, sweets
cuisine: north indian
servings: 4
calories: 367 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
for roasting:
  • 1 tablespoon ghee (clarified butter)
  • 3 cloves (lavang) - 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 (elaichi powder)
  • 1 tablespoon almond slivers or almond slices
  • 1 tablespoon chopped cashews (kaju) - chopped (optional)
  • 4 to 5 dried rose petals - optional
  • 10 to 12 saffron strands - optional
  • 1 tablespoon golden raisins (kishmish)
how to make recipe
roasting vermicelli:
  1. heat 1 tablespoon ghee in a heavy kadai or pan. add 3 cloves. fry for 2 to 3 seconds.

  2. add the broken seviyan or vermicelli.

  3. stir and continuously roast seviyan on a low to medium-low flame.

  4. roast till the seviyan strands turn golden brown.

making vermicelli kheer:
  1. reduce the flame to its lowest and slowly pour milk in the pan. mix very well.

  2. 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.
  3. 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.

  4. mix very well so that all the sugar dissolves.

  5. next add 10 to 12 saffron strands. mix and stir.

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

  7. then add ½ teaspoon cardamom powder.

  8. also add 4 to 5 dried rose petals. this step is optional. skip if you do not have dried rose petals.

  9. 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.

  10. 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.

  11. 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.

recipe notes

few tips for semiya kheer recipe:

  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 recipe.

rough nutrition info per serving:

Nutrition Facts
vermicelli kheer recipe | seviyan kheer recipe | semiya kheer recipe
Amount Per Serving
Calories 367 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 8mg 3%
Sodium 104mg 4%
Potassium 79mg 2%
Total Carbohydrates 75g 25%
Dietary Fiber 1g 4%
Sugars 26g
Protein 3g 6%
Vitamin A 2%
Calcium 1.7%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.


lets start seviyan kheer or vermicelli kheer recipe:

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

2. add 3 cloves. fry for 2 to 3 seconds.

3. add broken seviyan or vermicelli.

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

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

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.

7. mix very well.

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.

9. let the milk come to a boil.

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

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.

14. then add 1/2 teaspoon cardamom powder.

15. mix well.

16. also add some dried rose petals. this step is optional. skip if you do not have dried 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 vermicelli kheer

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.

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.




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This post was last modified on May 23, 2018, 6:26 pm

    Categories Festival RecipesKids RecipesNorth Indian RecipesPopular Indian RecipesSweets Recipes

View Comments (81)

  • hai dear ,

    i checked out the problem .....my url is http://www.easy2cookrecipes.blogspot.com and the other one which leads to jesus site is blogpsot.com ....i dont know how it happened ...when i comment in ur recipes , ur comment section show the wrong url with my name ....how to get rid of it ?...help me . Thank you for ur information .

    • hi shama, when you next time enter the comment, then when you type 'e' it will show you the url. bring the arrow to it so that it gets highlighted and hit the delete button. the url will get deleted. enter the correct url and next time when you enter the word 'e' it will show you the correct url.

  • 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!

  • 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.

  • 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...

  • 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 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!

  • Kheer looks lovely and the pics are amazing..:)) Loved the composition and colour combination..
    Reva

  • 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....

  • 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.

  • 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....

  • 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.

  • Dasanaa,

    Nowadays I became addicted to your blogs ... Pics are awesome and kheer yummy yummy..
    I can see more north dishes in your blogs.. Can you tell me any nice tamil style dish[my personnel wish] if you have any in your mind..

    Keep the good work

    Sindhu

    • thanks sindhuja. there are more north indian dishes coz thats what i make at home. there are some south indian dishes on the blog here, but not particularly from tamil nadu. you can have a look though at the above link.

      in some time soon, i will post have the very famous chettinad mushroom biryani (kaalan biryani). i will keep your request in mind and post some tamilian recipes.

  • 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:)

  • 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.

  • 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.

  • 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...

  • I am going to try this tomorrow i have seviyan at home since days and did not know what to do with them thanks

    • 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...

      • 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

  • 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.

  • 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 :)

  • pls show me how to prepare sweet rice along with dry fruits and custard along with the fruits

    Thanks

  • 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

  • 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.

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