Vermicelli Kheer – a Sweet Aromatic Indian Dessert

Vermicelli Kheer, or Seviyan Kheer as it is known in India, is a special dessert that is made mostly for festivals or celebrations.
By Dassana Amit

seviyan kheer

Vermicelli kheer or Seviyan Kheer/Payasam as it is known in India, is a special dessert that is made mostly on the occasion of festivals or celebrations. It is a sweet pudding made from milk, vermicelli, spices and dry fruits.

I have added fine whole wheat vermicelli but you can also make these with the slightly thicker version of the vermicelli. The vermicelli is either made from whole wheat flour, all purpose flour or semolina.

fine whole wheat vermicelli

An interesting twist in this dessert is the addition of cloves. The cloves did give the kheer a subtle and warm fragrance along with the fragrant aroma of cardamoms.

An aromatic and delicious dessert that can be served either warm or chilled. So the next time you are going to celebrate, then do try this Seviyan Kheer for your dessert. You are surely going to love it.

vermicelli kheer

4.8 from 5 reviews
Vermicelli Kheer / Seviyan Kheer
Prep Time
Cook Time
Total Time
vermicelli kheer - a delicious sweet pudding from india
Recipe Type: dessert
Serves: 2-3
  • 1 or 1.5 cups broken vermicelli
  • 500 ml milk
  • 3 tbsp sugar - add more or less for your preferred sweetness
  • 2 tbsp ghee/clarified butter
  • 4-5 green cardamom pods
  • 3-4 cloves
  • 7-8 roasted or fried unsalted almonds, chopped or
  • 7-8 roasted or fried unsalted cashew nuts, chopped
  • 2 tsp raisins or
  • any dry fruits of your choice
  1. Heat ghee in a pan.
  2. Fry the cloves and cardamom till the release their aroma in the ghee.
  3. Now add the vermicelli and fry till they become golden brown.
  4. Pour the milk and let it come to a boil.
  5. Add sugar and mix well.
  6. Lower the flame and let the milk simmer for 5-7 minutes till the vermicelli gets cooked and the milk thickens a little.
  7. Lastly add chopped almonds or any dry fruits.
  8. Serve hot, warm or cold.
  9. If serving chilled, then refrigerate and then serve later.
The recipe can be easily doubled or tripled. Use good quality & fresh milk. The amount of vermicelli can be decreased or increased. if you add more vermicelli the consistency will be much thicker like a thick pudding. You can go for the kheer consistency as per your liking. Dry fruits can be added as per your choice. You can also add some saffron or rose water to the kheer. I did not have any so could not add these. When cooled the kheer tends to be thick. So if you don't like thick kheer then don't thicken the milk much. Alternatively, you can add some more milk to the kheer.

  1. Thank you for this! I had this pudding at a restaurant and I loved it! Ihave been looking for a recipe to try this at home. Now I just need to find the ingredients.

  2. Thank you. Mum used to make it when we were little. But we took her for granted. No recipe was left behind.
    It was comfort food for us. We call it Samai here.

    Your recipe looks the most familiar.

    Hope it works out.

  3. My mom taught me to make this dish years ago and I still remember it. I just love this. I don’t use nuts in mine. This is my comfort food too. I just made it for my daughter for the first. She really likes it. She says that it yummy!

  4. hi, from west bengal.

    i wonder which part of india you come from.
    around me, we use tej patta for cooking kheer always. is this only here?

  5. I am a South African and I made this recipe for the first time and …… It’s AWESOME!!!!! Love Indian food specially Vermecilli Kheer and Dhal but I cannot get a simple Dhal recipe! The kind you eat with a chapati like in Beas – Indie! Thank you

  6. Turned this into a wonderful vegan recipe by using coconut oil instead of ghee and light coconut milk. I cooked the fruit and nuts separately in orange juice with cinnamon and cardamom and added it at the table to top the kheer with. SO delicious!

  7. Seriously amazing! I just made this for the first time, and I love it! Will be making it at least every holiday, if not more often. Thank you for the incredible recipe!

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