Vermicelli Kheer - Seviyan Kheer
Vermicelli kheer or seviyan kheer is a delicious Indian dessert. It is a very creamy, rich, and thick pudding.
Ingredients
- 3/4 cup Vermicelli
- 1 liter Milk whole milk
- 2 tsp Milk powder optional
- 1/2 cup Sugar
- 8-10 Saffron strands
- 3/4 tsp Cardamom powder
- 4 Cashew nuts chopped
- 6 Pistachios + for garnishing, chopped
- 5 Almonds + for garnishing, chopped
- 1 tsp Ghee optional
Instructions
- In a heavy bottom steel pan, add ghee and vermicelli. Keep roasting for 4-5 minutes on a low flame or until it turns golden brown in the color. Stir the seviyan often for even roasting.
- Add ½ of the milk in a pan and cook for about 5 minutes on medium low heat or until seviyan softens, while stirring often.
- Scrape the sides of the pan and mix the milk solids in the kheer.
- Add milk powder and mix well. Add the remaining milk and a few saffron strands. Keep cooking the kheer further for 5-6 minutes, stirring at intervals.
- Lower the heat, add some sugar, chopped nuts, and mix well. Let the sugar dissolve in the kheer for about 3-4 minutes.
- Add some cardamom powder and mix it well. Serve it hot or let it cool down before serving.
Notes
- It is very important to roast your vermicelli well without burning to make your kheer tasty.
- Skip the ghee and dry roast the vermicelli on a low flame.
- If you are using pre-roasted vermicelli then make sure you are roasting them for 1 minute before adding the milk for the best tasting kheer.
- Use full fat whole milk for creamy and rich tasting kheer.
- Milk powder is optional but I will highly recommend to use it for the best tasting kheer. It gives awesome taste to the kheer without boiling milk for a long time.
- Reduce or increase the sugar quantity as per your taste.
- Keep stirring the kheer occasionally to ensure that it is not sticking to the pan.
- The kheer will thicken once cooled down. You can add some milk in the kheer to thin it if you wish.