Seviyan Kheer is a traditional Indian dessert. Seviyan/Sevai/Shevaya/Vermicelli are spagetti like noodles made from rice, wheat or semolina. They are thin or medium thick. In India, we use seviyan to make either sweet dessert or savory snack. Kheer or Payasam is a sweet stew made mainly with milk and one other ingredient such as rice/vermicelli/wheat/tapioca etc.

It is often made during festivals or special occasions in Indian households. The ease of making this dish makes it a popular choice for dessert. It makes a great accompaniment for lunch or dinner. Above all, you can store it in the refrigerator for upto a week. You can reheat and serve as needed.

Let’s see how to make this yummy stew with step by step pictures. You might like Healthy Ladoo recipe. Do check it out.

Step by Step Recipe of Seviyan Kheer:

• We need below ingredients to make this dish. You will exact measurements in the recipe card below.

• As you can see in the picture, add few saffron strands in warm milk and keep aside.
• Heat ghee in a deep vessel.

• Add seviyan and roast on a low flame for 3-4 minutes.

• Now add some chopped dry fruits and roast along with seviyan.

• Add saffron soaked milk and mix well.

• Pour rest of the milk and mix. Let milk come to boil.

• Sprinkle cardamom powder and stir.

• Once milk starts boiling, add sugar.

• Garnish with remaining chopped nuts.

• Switch off the gas and serve seviyan kheer hot or cold as desired.

Notes:

• Seviyan absorb milk and swell over time. So if you are not serving it immediately, it tends to thicken. Add some warm milk and mix before serving.
• If you want thinner consistency, add more milk while cooking itself.
• Whole milk gives perfect taste and consistency.
• You can add any nuts of your choice or skip entirely. If you have roasted nuts you can add them directly.
• If you are using roasted vermicelli, you can skip the roasting step.
• You can use jaggery in place of sugar.

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