Sevai Kheer Recipe is a delicious Indian milk based dessert made with vermicelli, milk, sugar, nuts, saffron, and aromatic cardamom. This easy vermicelli kheer recipe has a rich, creamy texture and a beautiful aroma of saffron and dried rose petals.
The secret to making this sevai ki kheer extra creamy is adding a little vanilla custard powder to the milk. It helps thicken the kheer and gives it a smooth, luscious consistency without requiring hours of cooking.
It is popular in many Indian households and is often served during festivals, family gatherings, and special occasions. Depending on the region and family tradition, it may be flavoured with cardamom, saffron, nuts, raisins, or rose petals.
This version includes vanilla custard powder for extra creaminess, along with saffron and dried rose petals for a delicate aroma and attractive presentation.
Whether you are preparing a festive dessert, planning a special family meal, or simply craving something sweet, this homemade sevai kheer is a wonderful choice. Serve it warm for a comforting dessert or chilled for a refreshing summer treat.
In this recipe, I’ll show you how to make perfectly cooked, creamy sevai kheer with simple ingredients and step by step instructions.
- Easy to prepare: This recipe uses simple ingredients that are easy to find in most Indian kitchens.
- Rich and creamy texture: Custard powder helps create a thicker, smoother consistency.
- Delicious flavour: Saffron, cardamom, and rose petals add a lovely fragrance.
- Loaded with dry fruits: Cashews, almonds, and raisins add flavour and texture.
- Perfect for celebrations: Serve it during festivals, family gatherings, or special dinners.
- Enjoy it warm or chilled: This dessert tastes delicious at either temperature.
For this recipe, we’ll need:
½ litre milk
1 tablespoon ghee
⅓ cup roasted vermicelli
⅓ cup sugar
½ cup water
1 tablespoon vanilla custard powder
¼ cup milk, reserved for mixing the custard powder
Cashews, almonds, and raisins
A pinch of saffron
½ teaspoon dried rose petals
¼ teaspoon cardamom powder
Step 1: Heat the Milk
- Firstly pour 500 ml of milk into a saucepan and bring it to a gentle boil over medium heat.
- Reserve ¼ cup of milk separately for preparing the custard mixture.
- Once the milk boils, turn off the heat and set the remaining milk aside.
Tip: Keep an eye on the milk while heating, as it can boil over quickly.
Step 2: Fry the Dry Fruits in Ghee
- Heat one tablespoon of ghee in a heavy bottomed pan over medium heat.
- Add the cashews, almonds, and raisins. Fry them over low heat until the nuts become lightly golden and the raisins puff up.
- Remove the dry fruits from the pan and keep them in a bowl for later.
Step 3: Roast the Vermicelli
- Add ⅓ cup of roasted vermicelli to the same pan.
- Roast it gently in the remaining ghee over low heat, stirring continuously so the vermicelli heats evenly and develops a light golden colour.
- If your vermicelli is already well roasted, you only need to warm it briefly in the ghee.
- Now pour ½ cup of water into the pan and stir well. Let the vermicelli cook for a few minutes until it begins to soften and absorb the water. This step helps the vermicelli cook more evenly before the milk is added.
Step 4: Add the Milk
- Pour the previously heated milk into the pan with the vermicelli.
- Stir gently and bring the mixture to a gentle simmer. Continue cooking until the vermicelli begins to soften.
- Avoid cooking over high heat, as the milk may stick to the bottom of the pan.
Step 5 - Prepare the Custard Mixture
- Take the reserved ¼ cup of cold milk in a small bowl. Add one tablespoon of vanilla custard powder and whisk thoroughly until the mixture is completely smooth.
- Make sure there are no lumps. Once the kheer starts simmering, lower the heat and slowly pour in the custard mixture while stirring continuously.
- Keep stirring for a smooth consistency and to prevent the custard from forming lumps or sticking to the bottom.
Step 6: Add Saffron and Rose Petals
- Continue cooking the kheer gently until the vermicelli is completely soft.
- Add a pinch of saffron and ½ teaspoon of dried rose petals. Mix well and let the kheer simmer briefly so that the delicate fragrance of saffron and rose petals blends into the milk.
Step 7: Add Sugar
- Once the vermicelli is fully cooked, add ⅓ cup of sugar.
- Stir until the sugar dissolves completely.
- Continue cooking over low heat for another 5–7 minutes, stirring occasionally, until the kheer reaches your preferred consistency.
Important: Add sugar only after the vermicelli has softened completely. Sugar can slow down the softening process.
Step 8: Add Cardamom and Dry Fruits
- Add ¼ teaspoon of cardamom powder and mix well. Stir in some of the fried dry fruits, keeping the rest aside for garnishing.
- Cook for another moment, then turn off the heat. our creamy sevai kheer is now ready!
Step 9: Garnish and Serve
- Transfer the sevai kheer to a serving bowl. Garnish with the reserved cashews, almonds, raisins, a few saffron strands, and dried rose petals. Serve it warm or refrigerate it until chilled.
- For a special dessert, serve the chilled kheer with a small scoop of vanilla ice cream.
Sevai kheer is delicious on its own, but there are several ways to serve it.
- Warm: Serve immediately after cooking for a comforting dessert.
- Chilled: Refrigerate until cold for a refreshing treat.
- Festive style: Garnish with chopped almonds, cashews, saffron, and rose petals.
- With ice cream: Pair chilled kheer with vanilla ice cream for an indulgent dessert.
The kheer will thicken in the refrigerator. When serving it warm, reheat gently over low heat, stirring regularly. Add a small splash of milk if needed to loosen the consistency. If serving it chilled, stir it well before serving.
It is a lovely addition to festive meals, family dinners, and celebrations.
1. Use whole milk for a richer result.
Whole milk generally produces a fuller flavour and creamier consistency.
2. Mix the custard powder with cold milk.
Never add custard powder directly to hot milk. Mixing it with cold milk first helps prevent lumps.
3. Stir continuously when adding custard.
Pour the custard mixture in slowly while stirring to distribute it evenly.
4. Cook the vermicelli until completely soft.
Make sure the vermicelli is fully cooked before adding sugar.
5. Avoid excessive roasting.
Roast the vermicelli until lightly golden. Over-roasting may give the kheer a darker colour and a stronger toasted flavour.
6. Adjust the consistency carefully.
The kheer thickens as it cools. Turn off the heat while it is still slightly looser than your desired final consistency.
7. Add cardamom towards the end.
This helps preserve its lovely aroma.
8. Garnish just before serving.
A few nuts, saffron strands, and rose petals make the finished dessert look especially inviting.
सेवई की खीर | Creamy Sevai Kheer Recipe | Vermicelli Pudding with Custard Powder
Equipment
- Saucepan
- Heavy bottomed pan
- Mixing Bowl
- Spatula or cooking spoon
Ingredients
- 500 ml Milk Note: Reserve ¼ cup of the measured milk for mixing withthe custard powder. The remaining milk is used for cooking the vermicelli.
- ⅓ cup Roasted vermicelli
- ½ cup Water
- 1 tablespoon Ghee
- ⅓ cup Sugar
- 1 tablespoon Vanilla custard powder
- Cashews as needed
- Almonds as needed
- Raisins as needed
- 1 pinch saffron
- ½ teaspoon dried rose petals
- ¼ teaspoon cardamom powder
Instructions
- Firstly, reserve ¼ cup of milk for the custard mixture and set the remaining milk aside.
- Now Heat the milk in a saucepan until it comes to a boil. Once boiled turn off the flame and keep it aside.
- Heat the ghee - 1 tbsp in a pan. Add the cashews, almonds and raisins, and fry over low heat until lightly golden. Remove and set aside.
- Add the roasted vermicelli - 1/3 cup to the same pan and roast briefly over low heat, stirring continuously.
- Pour in the 1/2 cup of water and cook for a few minutes until the vermicelli begins to soften.
- Add the warm milk and simmer gently, stirring occasionally.
- In a small bowl, whisk the 1 tbsp custard powder with the reserved cold milk until smooth and lump free.
- Reduce the heat and slowly add the custard mixture to the simmering kheer, stirring continuously.
- Cook until the vermicelli is completely soft. Add the a pinch of saffron and 1/2 tsp dried rose petals, and mix well.
- Add the sugar - 1/3 cup and cook over low heat for another 5–7 minutes, stirring occasionally, until the sugar dissolves and the kheer thickens.
- Add the cardamom powder - 1/4 tsp and some of the fried dry fruits. Mix well and turn off the heat.
- Garnish with the remaining dry fruits and serve warm, or chill in the refrigerator before serving.
Video
Notes
- Whole milk gives the kheer a richer flavour and creamier consistency.
- Always dissolve custard powder in cold milk before adding it to the hot mixture.
- Stir continuously while adding the custard mixture to prevent lumps.
- Cook the vermicelli until soft before adding the sugar.
- The kheer will thicken further as it cools.
- Refrigerate leftovers promptly in an airtight container and consume within 2–3 days.
- Add a little milk when reheating if the kheer becomes too thick.
The kheer may need more simmering time, or the vermicelli-to-milk ratio may be too low for your preferred consistency. The custard powder in this recipe helps thicken the milk. Remember that the kheer will also become thicker as it cools.
Yes. You can omit the custard powder and cook the vermicelli in milk for longer to reduce the liquid. The result will have a slightly different texture and may be less creamy.
Yes. Roast unroasted vermicelli in ghee over low heat until lightly golden before adding the water. If using pre-roasted vermicelli, roast it briefly to warm it and enhance its flavour.
Absolutely. Start with a smaller amount of sugar and adjust to your taste. Keep in mind that the sweetness of the milk and any added toppings may affect the final flavour.
Yes. Chill it in the refrigerator and stir well before serving. Add a little milk if it becomes too thick.
Custard powder disperses more evenly in cold milk. Adding it directly to hot milk can cause lumps to form.
Cardamom and custard powder serve different purposes. Cardamom adds flavour, while custard powder thickens the kheer and adds a vanilla note. You can use cardamom without custard powder, but the texture will be different.
Yes. Sevai kheer and seviyan kheer are commonly used names for the same type of Indian vermicelli pudding, although ingredients and preparation methods vary by household and region.
