Seviyan Kheer (Vermicelli Kheer, Sevai Kheer, Semiya Kheer)

Seviyan Kheer (Vermicelli Kheer, Sevai Kheer, Semiya Kheer) is a delicious popular Indian dessert made with vermicelli, milk, sugar and dry fruits that is prepared for special occasions and festivals.
It is also called semiya payasam in the southern part of India.

Preparation time - 10 minutes
Cooking time: 15 minutes
Servings – 5
Course - dessert

Ingredients -

• 1 litre milk: Use whole milk (full fat milk) to prepare this seviyan kheer to get a rich and creamy texture.
• 1 tbsp. ghee – Ghee is used to roast seviyan.
• 1 cup seviyan: This seviyan kheer recipe is made with vermicelli.
• Noodles come toasted or untoasted. Try to get pre-toasted noodles, as this will reduce the kheer's cooking time. 1/2 cup sugar: You can adjust the amount of sugar according to your taste and preference.
• 1/4 tbsp. Cardamom Powder – This gives a very pleasant flavor to the noodle pudding, so don’t skip it.
• 2 tablespoons dried fruits and nuts: Add chopped nuts like pistachios, almonds, green raisins, and cashews, and dried fruits like golden raisins for a nice crunch.
• To further enrich seviyan ki kheer, you can also add some crushed cloves, a few saffron strands, and ¼ teaspoon of rose water, and top it with some dried rose petals.

How to make Seviyan Kheer -

• Heat 1 tablespoon of ghee in a heavy-bottomed saucepan over low heat.
• Add 1 cup (250 g) of seviyan to the pan and toast until golden brown, stirring very frequently (1-2 minutes).
• Remove the roasted seviyan from the pan onto a plate and set aside.
• Note: Try to remove as much seviyan from the pan as possible, but if there are only a few left, don't worry.
• Add 1 liter of whole milk to the same pot and bring to a boil over medium heat, stirring frequently to prevent the bottom of the pot from burning.
• When it comes to a boil, add the roasted seviyan and 15-20 raisins.
• Cook for 10-12 minutes or until the kheer thickens to the desired consistency, stirring frequently.
• Note that it will thicken further as it cools.
• Add 1 teaspoon of cardamom powder and ½ cup of sugar and mix well.
• Cook for another 3-4 minutes.
• Check the sugar and add more if needed.
• Decorate with pistachio and almond flakes.
• Serve hot or cold.

Note: If the kheer has thickened too much after cooling, add a little more milk .