Dessert
Seviyan Kheer (Vermicelli Pudding)
About this dish
Seviyan kheer is a classic Indian dessert made with roasted vermicelli simmered in creamy milk, sweetened with sugar, and perfumed with cardamom. This version, with its golden strands and jewel-like nuts, is my homage to festive mornings—simple enough for weeknight comfort, yet elegant enough for celebrations.
Ingredients
UK and US measurements are both included for every recipe.
Ghee
fat2 tbsp
Vermicelli (seviyan)
grain1 cup (about 100g)
Imperial measurement: 1 cup (about 3.5 oz)
Whole milk
dairy1.5 liters
Imperial measurement: 6 cups
Sugar
seasoning1/2 cup (about 100g)
Imperial measurement: 1/2 cup (about 3.5 oz)
Green cardamom pods
spice6 pods, lightly crushed
Saffron strands
spicea generous pinch (about 15-20 strands)
Almonds, slivered
other2 tbsp
Pistachios, chopped
other2 tbsp
Golden raisins
other1 tbsp
Method
Roast the vermicelli
PT5MHeat ghee in a heavy-bottomed saucepan over medium heat. Add the vermicelli and roast, stirring constantly, until golden brown and aromatic, about 5 minutes. Do not let it burn.
Boil the milk
PT25MPour in the milk and bring to a boil, stirring occasionally to prevent scorching. Once boiling, reduce heat to low and let it simmer, stirring sometimes, until the vermicelli is soft and the milk has reduced slightly, about 20-25 minutes.
Add sugar and flavorings
PT7MStir in the sugar, crushed cardamom pods, and saffron strands. Continue to simmer for another 5-7 minutes, until the kheer thickens to your liking. Remember it will thicken more as it cools.
Finish with nuts
PT1MAdd the slivered almonds, chopped pistachios, and golden raisins. Simmer for 1 minute to warm the nuts, then remove from heat.
Serve warm or chilled
PT0MServe warm, at room temperature, or chilled. Garnish with extra nuts if desired. Enjoy your fragrant, comforting kheer.
Equipment
- Heavy-bottomed saucepan
- Wooden spoon or spatula
Nutrition facts
Tips
- Roast the vermicelli on medium heat, stirring constantly, until it turns light golden—this gives a nutty flavor and prevents sogginess.
- For a richer version, replace 2 cups of the milk with evaporated milk or add a few tablespoons of heavy cream at the end., Kheer thickens further as it cools, if you prefer a thinner consistency, turn off the heat just before it reaches your desired thickness.
- Traditionally, seviyan kheer is often served warm with a sprinkle of khoya (reduced milk solids) for extra indulgence.
Serving suggestions
- Serve as a festive dessert at Diwali or Eid, or as a comforting weekend sweet. Pairs beautifully with a garnish of rose petals or a dusting of ground cardamom.
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Recipe by
Anaya Narayanan
Specialises in Indian cuisineAnaya Sharma is a biryani specialist who layers rice like a architect.
Describe yourself in three words: Precise, proud, saffron hands.