Seviyan kheer is a quick Indian milk pudding of fine wheat vermicelli roasted golden in ghee, then simmered in whole milk with sugar, cardamom and saffron. Fried cashews, almonds and raisins make it festive, and it can be served warm or chilled. Makes 6 servings in about 2 hr 35 min.
Prep10 min
Cook25 min
Cooling2 hr
Total
2 hr 35 min
Servings
6
Ingredients
Adjust yield
servings
Scales from a half to a double batch; give a bigger batch a little more time.
½ oz (15 g)ghee
2 tbsp (15 g)cashews, halved
2 tbsp (15 g)almonds, slivered
1 ½ tbsp (15 g)raisins
2 oz (60 g)fine wheat vermicelli (seviyan), broken into 3 to 4 cm pieces
Heat the ghee in a heavy-bottomed pot over medium-low heat. Fry the cashews and almonds until golden, 1 to 2 minutes, add the raisins for 30 seconds until they puff, then lift everything out with a slotted spoon.
Add the fine wheat vermicelli (seviyan) to the ghee left in the pot and roast, stirring constantly, until evenly golden brown and toasty, 3 to 4 minutes. Tip it onto a plate.
Pour the whole milk into the same pot and bring it to a boil over medium heat, stirring so it does not stick. Simmer 5 minutes.
Add the roasted vermicelli and simmer gently, stirring often, until the strands are soft, 8 to 10 minutes.
Stir in the sugar, saffron threads and ground cardamom and simmer 3 to 4 minutes more, until the sugar dissolves and the kheer coats the spoon lightly.
Stir in most of the fried nuts and raisins. The kheer thickens as it stands, so take it off the heat while it is still pourable; add a splash of milk later if needed.
Serve warm, or cool for 30 minutes and refrigerate until cold, about 2 hours. Top with the remaining nuts and the pistachios.
Tips
Many shops sell pre-roasted vermicelli; toast it in the ghee for just 1 minute.
Do not overcook the vermicelli; it keeps absorbing milk as it stands and can turn pasty.
This is lighter than sheer khurma, the richer Eid dish that adds dates and more nuts.
Good with cardamom tea.
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How long does it take to make seviyan kheer (vermicelli milk pudding)?
Plan on 10 minutes of prep and 25 minutes of cooking, plus 2 hours to chill. The recipe makes 6 servings.
How should I store seviyan kheer (vermicelli milk pudding)?
Refrigerate in a covered container within 2 hours of cooking and eat within 2 days; loosen with warm milk when reheating.
Can I make seviyan kheer (vermicelli milk pudding) ahead?
Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.
Serve it with cardamom tea.
Variations
Rose and pistachio: stir in 1 tsp (5 ml) rose water off the heat and replace the almonds with 15 g (2 tbsp) more pistachios.
Date and walnut: reduce the sugar to 50 g (1/4 cup), add 50 g (1/3 cup) chopped pitted dates with the vermicelli and use walnuts instead of cashews.
Mango and coconut: replace 250 ml (1 cup) of the milk with coconut milk and fold 120 g (1/2 cup) mango purée into the cooled kheer (adds coconut).
Estimated · per serving
Nutrition
Per serving = 1 of 6 servings this recipe makes.
235Calories / serving
11.3gFat
27.8gCarbs
7.2gProtein
24.0gSugar
Whole recipe (6 servings):
~1410 cal ·
68g fat ·
167g carbs ·
43g protein ·
144g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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