Seviyan Kheer – Sweet Indian Vermicelli Dessert

Whether served warm or chilled, this lusciously sweet pudding delivers a silky texture with a delicate bite – and a burst of Indian flavors.

Vermicelli Kheer, or Seviyan Kheer as it is known in India, is a special dessert made mostly for festivals or celebrations, but is delicious all throughout the year.

This wonderful sweet pudding is traditionally made with milk, vermicelli, spices, and dry fruits. The texture is luscious and silky, with the vermicelli providing a delicate bite. Aromatic spices like cardamom and cloves infuse the kheer with a warm, Indian fragrance, and chopped dry fruits such as almonds, cashews, and raisins add a crunch and a burst of sweetness.

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In this recipe, I use fine whole wheat vermicelli, but you can also use the slightly thicker version. The vermicelli can be made from whole wheat flour, all-purpose flour, or semolina. In my recipe, I use cloves, which provide a subtle, warm fragrance that complements the cardamom’s aroma.

Seviyan Kheer can be served warm or chilled, so whether you are celebrating a holiday or just craving a sweet treat, it’s a dessert you will fall in love with over and over again.

How to Make Seviyan Kheer – Sweet Indian Vermicelli Dessert

1. Prepare the Ingredients:

   • Chop the roasted or fried unsalted almonds (or cashew nuts).
   • Measure out all the ingredients to have them ready for use.

2. ---

   Fry the Spices:

   • Heat ghee in a pan over medium heat.
   • Add the cloves and cardamom pods to the ghee. Fry them until they release their aroma.

3. ---

   Cook the Vermicelli:

   • Add the broken vermicelli to the pan.
   • Fry the vermicelli in the ghee until it turns golden brown.

4. ---

   Add Milk and Simmer:

   • Pour the milk into the pan with the vermicelli.
   • Bring the milk to a boil, stirring occasionally to prevent the vermicelli from sticking.

5. ---

   Add Sugar and Cook:

   • Once the milk starts boiling, add the sugar.
   • Stir well to dissolve the sugar completely.

6. ---

   Simmer and Thicken:

   • Lower the flame and let the milk simmer for 5-7 minutes.
   • Continue cooking until the vermicelli is soft and the milk has thickened slightly.

7. ---

   Add Dry Fruits:

   • Add the chopped almonds (or cashew nuts) and raisins to the mixture.
   • Stir well to combine all the ingredients.

8. ---

   Serve:

   • Serve the Seviyan Kheer hot, warm, or cold.
   • If you prefer it chilled, refrigerate the kheer before serving.

Recipe Notes:

• The recipe can be easily doubled or tripled to serve more people.
• Use good quality fresh milk for the best taste.
• Adjust the amount of vermicelli based on your preference for thickness.
• You can add dry fruits of your choice, such as pistachios or dried apricots.
• For additional flavor, you can include saffron or rose water.
• If you prefer a thinner consistency, avoid thickening the milk too much or add extra milk before serving.

Seviyan Kheer – Sweet Indian Vermicelli Dessert

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4.9 from 15 reviews

• Author: Dassana Amit
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Whether served warm or chilled, this lusciously sweet pudding delivers a silky texture with a delicate bite – and a burst of Indian flavors.

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Ingredients

Units USM Scale 1x2x3x

• 1 to 1.5 cups broken vermicelli
• 2 cups (500 ml) milk
• 3 tbsp sugar (adjust to taste)
• 2 tbsp ghee (clarified butter)
• 4–5 green cardamom pods
• 3–4 cloves
• 7–8 roasted or fried unsalted almonds, chopped (or cashew nuts)
• 2 tsp raisins (or any dry fruits of your choice)

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Instructions

• Prepare the Ingredients:
  • Chop the roasted or fried unsalted almonds (or cashew nuts).
  • Measure out all the ingredients to have them ready for use.
• Fry the Spices:
  • Heat ghee in a pan over medium heat.
  • Add the cloves and cardamom pods to the ghee. Fry them until they release their aroma.
• Cook the Vermicelli:
  • Add the broken vermicelli to the pan.
  • Fry the vermicelli in the ghee until it turns golden brown.
• Add Milk and Simmer:
  • Pour the milk into the pan with the vermicelli.
  • Bring the milk to a boil, stirring occasionally to prevent the vermicelli from sticking.
• Add Sugar and Cook:
  • Once the milk starts boiling, add the sugar.
  • Stir well to dissolve the sugar completely.
• Simmer and Thicken:
  • Lower the flame and let the milk simmer for 5-7 minutes.
  • Continue cooking until the vermicelli is soft and the milk has thickened slightly.
• Add Dry Fruits:
  • Add the chopped almonds (or cashew nuts) and raisins to the mixture.
  • Stir well to combine all the ingredients.
• Serve:
  • Serve the Seviyan Kheer hot, warm, or cold.
  • If you prefer it chilled, refrigerate the kheer before serving.

Notes

• The recipe can be easily doubled or tripled to serve more people.
• Use good quality fresh milk for the best taste.
• Adjust the amount of vermicelli based on your preference for thickness.
• You can add dry fruits of your choice, such as pistachios or dried apricots.
• For additional flavor, you can include saffron or rose water.
• If you prefer a thinner consistency, avoid thickening the milk too much or add extra milk before serving.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Dessert
• Method: Stovetop
• Cuisine: Indian

Nutrition

• Serving Size: 150g
• Calories: 250
• Sugar: 20g
• Sodium: 50mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 30mg