About seviyan kheer
Vermicelli, also known as Seviyan in Hindi, can be used to prepare various dishes, such as Vermicelli Kheer, Idli, and Upma. Vermicelli Kheer is quick to prepare and can be enjoyed both hot and cold. Leftover kheer can be stored in the fridge for 2-3 days. In this recipe, I’ve added ground pistachios along with dry fruits to the milk, but you can also include other dried fruits such as small pieces of cashews, almonds, and raisins for extra flavor.
Vermicelli comes in two sizes in the market: thick and thin. For this kheer, I’ve used the thin variety, as it gives the kheer a perfect taste and takes less time to cook. If you don’t have thin vermicelli, you can use the thick variety instead. Traditionally, sweets are made and enjoyed during happy occasions, but for those with a sweet tooth, Seviyan Kheer can be made and relished at any time. Here, I’ll be sharing my mom’s favorite Seviyan Kheer recipe, prepared in her style.
Subtitle
About seviyan kheer
Ingredients
How to make seviyan kheer
Tips and FAQ
ingredients
Vermicelli (Seviyan) – 100 grams
Ghee – 1 tablespoon
Milk – 1 liter
Sugar – 100 grams
Dried fruits
Cardamom – 3-4
How to make seviyan kheer
To make Seviyan Kheer, first, pour the milk into a vessel and place it on the gas to heat. Once the milk has boiled 3-4 times, reduce the heat to low. In another non-stick pan, heat ghee for roasting the vermicelli. Once the ghee is hot, add cardamom to it. Now, add the vermicelli and roast it on low heat for 5 minutes. Be careful not to burn the vermicelli.
Once the vermicelli is roasted well, add it to the milk and mix it thoroughly. Keep the heat on low. Add saffron milk to the mixture and stir it well. As the vermicelli begins to cook, add sugar to the kheer. You can adjust the sugar according to your taste. Stir until the sugar is completely dissolved. Once the sugar is well-mixed, add crushed pistachios. Turn off the heat.
Your delicious Seviyan Kheer is ready to be served hot or cold.
Tips
To make Vermicelli Kheer, always use full-fat milk. It will give the kheer a creamier texture.
If you want to make a larger quantity of kheer, you can double or triple the given quantities.
FAQ
Is it necessary to roast the vermicelli in ghee to make kheer?
I roasted the vermicelli in ghee for a tastier and better aroma. This makes the kheer absolutely delicious. Roasting in ghee also prevents the vermicelli from sticking together in the milk, keeping them separate.
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