Seviyan Ki Kheer, also known as Vermicelli Pudding, is a beloved Indian dessert that brings back fond memories of celebrations, festivals, and family gatherings. This traditional sweet treat is made by simmering roasted vermicelli in creamy milk, sweetened with sugar, and flavored with aromatic cardamom and saffron. Topped with fried nuts and raisins, it’s a simple yet indulgent dessert that delights everyone, from children to elders.
Whether it’s a festive occasion, a special family dinner, or simply a craving for something sweet, Seviyan Ki Kheer fits every mood and moment. Its silky, smooth texture, combined with the crunch of roasted nuts, makes it a dessert that is both comforting and satisfying.
- Roasted vermicelli (sevai) – 1 cup
- Full-fat milk – 4 cup
- Sugar – ½ cup
- Ghee – 2 tbsp
- Mixed nuts (cashews, almonds, pistachios, chironji) – ¼ cup
- Raisins – 2 tbsp
- Cardamom powder – ½ tsp
- A pinch of saffron strands (optional)
- Start by boiling 4 cups of full-fat milk. Once it comes to a boil, reduce the heat and let it simmer on low while you prepare the rest of the ingredients.
- In a separate pan, heat 2 tablespoons of ghee over medium heat. Add the chopped cashews, almonds, pistachios, chironji, and raisins. Fry until the nuts turn golden and the raisins plump up. Remove them from the pan and set them aside on a plate.
- In the same pan, add the roasted vermicelli (sevai) and roast it on medium heat until it turns golden brown, stirring continuously to prevent burning.
- Once the sevai is roasted, carefully pour the warm milk into the pan with the vermicelli. Stir occasionally and cook on low heat for about 8-9 minutes, or until the sevai softens and is fully cooked.
- If using saffron, dissolve a few strands in a tablespoon of warm milk and add it to the kheer. Stir in the fried nuts, saving a few for garnish.
- Once the sevai is cooked and the kheer has thickened slightly, add sugar and mix well until it completely dissolves.
- Now, add ½ teaspoon of cardamom powder to enhance the aroma and flavor. Let the kheer simmer for a couple more minutes.
- Turn off the flame and allow the kheer to cool slightly. Serve it warm or chilled, garnished with the remaining fried nuts.
Give this classic Indian dessert a try, and I guarantee you’ll fall in love with its simple preparation and delightful flavors. Don’t forget to share it with family and friends—it’s always better when enjoyed together! Until then, happy cooking and lots of love!!
- Use full fat milk: It gives the kheer a richer and creamier texture.
- Roast the vermicelli properly: Even if you’re using pre-roasted seviyan, lightly roasting it in ghee enhances its flavor.
- Stir occasionally: This prevents the vermicelli and milk from sticking to the bottom of the pan.
- Don’t overcook the seviyan: Vermicelli continues to absorb milk as it sits, so avoid cooking it until it becomes mushy.
- Add sugar after the seviyan is cooked: This helps the vermicelli soften properly.
- Adjust the consistency: If the kheer becomes too thick, add a little warm milk and stir well.
- Remember that it thickens as it cools: Keep the kheer slightly thinner than your desired final consistency.
- Don’t skip the cardamom: Freshly ground cardamom gives the kheer a wonderful traditional aroma.
- For extra richness: You can add a few strands of saffron or a small amount of chopped nuts.
- Serve warm or chilled: Both versions are delicious, so choose according to your preference.
Seviyan Kheer | Vermicelli Dessert | Payasam
Ingredients
- 1 cup Roasted thick Sevai / vermicelli
- 4 cup Milk
- 1/2 cup Sugar
- 2 tbsp Ghee
- 1/4 cup chopped nuts (almonds, cashews, pistachios, Chironji,)
- 2 tbsp Raisins
- 1/2 tsp Cardamom powder
- 1/8 tsp Saffron strands (optional)
Instructions
- Firstly boil the milk and keep it aside.
- Heat the ghee - 2 tbsp in a pan. Add chopped cashews, almond, pistachios and raisin - 1/4 cup. Fry until they are golden color. Take it out in a plate.
- Now add the sevai - 1 cup and roast it on medium heat until it turns golden brown. Stir continuously to prevent burning.
- Now pour warm milk - 4 cup into it. Cook on low heat until the sevai is soft and cooked through, stirring occasionally to prevent sticking. It takes 8 - 9 minutes
- Now add saffron (optional), almond slices, chironji and mix well
- When sevai becomes soft, then lastly add sugar. Mix well until it dissolves.
- Lastly add cardamom powder - 1/2 tsp, fried nuts in to it. Let the kheer simmer for a few more minutes to allow all the flavors to meld together.
- Now turn off the flame. Serve the Sevai Kheer warm or chilled, garnished with a few more nuts and saffron strands for an extra touch of elegance.
- Enjoy this delightful Sevai Kheer a perfect dessert to celebrate any special occasion or simply to treat yourself to something sweet and comforting.
Video
Notes
- Full-fat milk gives the best creamy texture.
- Roast the vermicelli carefully to prevent it from burning.
- Do not overcook the seviyan, as it continues to soften while cooling.
- The kheer will naturally thicken as it cools. Add warm milk if needed to adjust the consistency.
- Saffron is optional but adds beautiful color and aroma.
- Store leftovers in the refrigerator and consume within 2–3 days.
Yes. If using regular vermicelli, roast it in a little ghee until golden brown before adding the milk.
You can, but full-fat milk is recommended for the creamiest and richest kheer.
Vermicelli continues to absorb milk as the kheer cools. If it becomes too thick, simply add some warm milk and mix well.
Yes. Seviyan Kheer is a great make-ahead dessert. Prepare it in advance and refrigerate it until ready to serve.
Absolutely! Chilled Seviyan Kheer is especially delicious during warmer weather.
Yes. Adjust the sugar according to your taste. You can start with less sugar and add more if needed.
Yes. You can customize the kheer with walnuts, dates, coconut, or other nuts and dried fruits of your choice.
Store the kheer in an airtight container in the refrigerator and consume it within 2–3 days for the best quality.
Overcooking can make the vermicelli mushy. Cook it just until tender and remember that it will continue to soften as it sits in the hot milk.
Yes. Saffron is optional. Cardamom alone gives the kheer a delicious traditional flavor and aroma.
