Seviyan Kheer | Vermicelli Kheer

Seviyan Kheer is a mild sweet dessert made by simmering seviyan in milk to a kheer consistency & garnished with flavours & nuts. Seviyan Kheer is a special dessert made for Ramzan & special occasions.

Seviyan kheer recipe with stepwise pictures and video.Seviyan kheer is a special kheer made for Ramzan / Ramadan.It is almost similar to our vermicelli keer(semiya payasam) but slight variations in the making makes it all the more rich and creamy.

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I just made this kheer today and I am writing this post while I enjoy this kheer. 🙂 In past years I posted sheer korma,chicken biryani, nombu kanji, phirni etc.

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Seviyan Kheer

Seviyan Kheer is a mild sweet dessert made by simmering seviyan in milk to a kheer consistency & garnished with flavours & nuts. Seviyan Kheer is a special dessert made for Ramzan & special occasions.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Servings3 people

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup semiya / vermicelli thin variety
• 3 and 1/2 cups full cream milk boiled, cooled
• 1 tablespoon ghee
• 1/2 teaspoon cardamom powder
• 3/4 cup sugar
• 2 tablespoon mixed nuts

Instructions

• I used this vermicelli which was meant for payasam. Measure vermicelli and set aside.
• Heat ghee in a pan, roast vermicelli in low flame till slightly golden.
• Now add 3 cups milk to it. Let it cook until semiya turns soft.
• Add sugar only after semiya is cooked but not mushy.
• After adding sugar, the mixture turns runny. Cook until slightly thick and creamy.
• Add cardamom powder,1 tablespoon chopped nuts of your choice. Mix well.
• You can add saffron if you like the flavour.
• Reserve another 1 tablespoon mixed nuts while garnishing.
• Add remaining milk mix well and switch off. This kheer thickens with time so switch off when its still a bit runny.
• Serve Seviyan Kheer warm or chilled!

Video

Notes

• I used full cream milk.
• Make sure you add sugar only after semiya is cooked.
• This kheer thickens after cooling so reserve and add little milk at the last stage while switching off.
• If you are using low fat milk then reduce (simmer) and then add.
• I couldn't find the fine thin strands of vermicelli so used this variety.
  If you get the fine variety then use it.
• You can replace cardamom powder with saffron too or add both.

Nutrition Facts

Seviyan Kheer

Amount Per Serving (175 ml)

Calories 735 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 9g56%

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 47mg16%

Sodium 253mg11%

Potassium 495mg14%

Carbohydrates 131g44%

Fiber 2g8%

Sugar 64g71%

Protein 13g26%

Vitamin A 462IU9%

Vitamin C 0.1mg0%

Calcium 371mg37%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Seviyan Kheer Recipe Step by Step

1. I used seviyan vermicelli which was meant for payasam.Measure vermicelli and set aside.Heat ghee in a pan, Roast vermicelli in low flame till slightly golden.Pin
2. Now add 3 cups milk to it.Let it cook until semiya turns soft.Pin
3. Add sugar only after semiya is cooked but not mushy.After adding sugar, the mixture turns runny.Cook until slightly thick and creamy.Add cardamom powder,1 tablespoon chopped nuts of your choice.Mix well.You can add saffron if you like the flavour.Reserve another 1 tablespoon mixed nuts while garnishing.Pin
4. Add remaining milk mix well and switch off.This kheer thickens with time so switch off when its still a bit runny.
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Serve warm or chilled!
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Creamy tasty seviyan kheer ready!

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