Seviyan kheer | Vermicelli Kheer (Eid Special)

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The festival of Eid is coming closer and there is no Eid celebrations without the Seviyan Kheer and it is a must recipe on Eid.This is a very very simple and quick recipe yet very delicious. This is made out of thin vermicelli sautéed in ghee and cooked in milk topped the flavors of cardamoms, saffron and the nourishment of dry fruits. The description itself is enough for anyone to drool over.😋

Though I am not a big fan of desserts, but this is one thing which my husband used to cook during the initial years of our marriage.😁😁😁. He used to add a very little sugar to keep it less sweet. I liked it a lot because it was not too sweet still tasted so good.

Since then I followed the same recipe, obviously with the variations in the quantity of sugar to match every individual’s tastes and it always comes out really well.Hence, I thought to share this recipe here and what can a better occasion than Eid to make this..Here, is the detailed recipe of Seviyan Kheer or Vermicelli Kheer.

🍴 Time to Prep 15 minutes

⏰Time to cook 10 minutes

🍛 Servings 3-4 servings

👩 Author Ruchika

🍲 Cuisine Indian

♨ Course Dessert

Ingredients:

1 cup vermicelli / seviyan
1 tablespoon ghee
1/2 ltr milk
Sugar to taste
some saffron strands
1/2 tablespoon cardamom powder
chopped dryfruits (almonds, cashews, raisins, pistachios or any nuts of your choice)

Note:

I have used wheat roasted vermicelli for this recipe because. You can use non-roasted ones or the very tiny & thin ones which are actually meant for making this kheer.
I have used very the usual cow milk for this recipe and no condensed milk. You can use full fat milk.
If you are using condensed milk then adjust the sugar accordingly as the condensed milk itself is quite sweet.
You can decrease the quantity of milk if you need it a little thick.
You can dry roast the vermicelli without ghee but that would not give a very rich taste.

Recipe:1. Take a heavy bottom pan and heat 1 tablespoon of desi ghee in it.

2. Once the ghee melts, add vermicelli.

3. Roast for 3-4 minutes until turn aromatice. Keep stirring to avoid burning

4. Once the vermicelli is roasted and ghee starts leaving the aroma, add milk and stir.

5. Cook it on a low flame and bring the milk to boil.

6. Once the milk boils, add sugar to taste.

7. Mix well and keep stirring.

8. Now, add cardamom seeds/ powder and saffron strands and mix well.

9. Now add chopped nuts and mix well . I have added almonds, cashews and raisins. You can add any nuts of your choice.

10. Now, cook for about 5-7 minutes once the milk starts to thickens and the vermicelli cooks well. Keep stirring so that it does not stick to the bottom. When the texture turns thick & creamy and vermicelli becomes soft, turn off the heat