Seviyan Kheer is a traditional dessert prepared on the auspicious occasion of Eid. It is a Mughlai-style milk and vermicelli pudding.
About Seviyan Kheer
In the Urdu language, the term ‘seviyan’ refers to vermicelli noodles. Hence across the Indian subcontinent, the milk pudding made with vermicelli and milk is known as seviyan kheer. It is also called – sevai ki kheer, seviyan payasam, vermicelli kheer, or semiya kheer.
Seviyan Kheer is very similar to a Persian dessert Sheer Khurma. The difference between these two desserts is Sheer Khurma is made with very thin thread-like vermicelli and sweetened with dates.
The humble dates hold pious importance during the holy month of Ramadan. And to celebrate the festival of Eid a rich and creamy sheer korma sweetened with dates is prepared.
This seviyan kheer recipe of mine might not be an authentic heirloom recipe. But over the years it never fails to yield a gratifying bowl of pudding perfect for festive feasts.
What is ‘vermicelli’?
Vermicelli is a thin, thread-style noodle or pasta. In the Indian sub-continent, it is known as ‘semiyan’, ‘seviyan’, or ‘semiya’. Apart from making kheer, the vermicelli is used to make upma, cutlet, and a variety of other Indian dishes.
Semiya is made of a variety of flour like all-purpose flour, rice, wheat, or even semolina.
These days there are gluten-free vermicelli noodles made with ragi, jowar, or rice flour easily available in the supermarket.
How To Make
Making seviyan kheer is an easy, fuss-free process.
Step 1) Soak saffron in two tablespoons of warm milk. Stir and keep it aside.
Step 2) Boil milk in a thick-bottomed dish. Use full-fat milk to get the desired creaminess. Add cardamom powder, and simmer till it reduces to half the original amount.
Step 3) Meanwhile, in a frying pan heat ghee. Add nuts like almonds, pistachio, and cashew and fry them till golden. Transfer to a plate. These fried nuts are used for garnishing the kheer.
Step 4) In the same frying pan add more ghee and add vermicelli. Fry the seviyan (vermicelli) for 2 – 3 minutes over low heat. They will become golden and slightly crisp. Turn off the heat.
Step 5) Add ghee roasted vermicelli to the thickened milk, sugar, and half of the soaked saffron. Stir to combine.
Step 6) Cook the kheer till seviyan are soft, and the sugar is dissolved. Turn off the heat.
Step 7) Transfer the seviyan kheer to a serving bowl. And allow it to cool down completely at room temperature.
Step 8) Garnish with ghee-fried nuts, saffron milk, edible silver leaves, and rose petals.
Allow the seviyan kheer to cool down completely at room temperature. Transfer it to an airtight container. Store it in the refrigerator for 3 – 5 days.
You can serve it cold or warm. If you like to serve the kheer hot, reheat it in a microwave or on the stovetop in a saucepan.
If you are planning to serve it chilled, transfer the pudding to an earthen bowl, garnish with dry fruits and rose petals. Keep in the fridge for 2 – 3 hours. Bring it out just before serving.
My Tried & True Tips
It is always best to use full cream/fat milk to make any rich and creamy Indian kheer. The same rule applies to the seviyan kheer as well.
Roasting vermicelli and dry fruits for the kheer is an essential step. It enhances the taste of the pudding.
Do not roast vermicelli or dry fruits for too long as they might burn and taste bitter.
Do not add sugar or vermicelli before the milk is thickened or reduced in quantity.
If you like to serve seviyan kheer chilled, please note, that the texture of the kheer thickens a bit more after cooling down. Hence, while cooking adjust the consistency accordingly.
A dash of aromatic ingredients like saffron, rose petals, kewra essence, or rose water gives a rich Mughlai style taste and aroma to the kheer.
More Eid Special Recipes
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Seviyan Kheer Recipe
- Heavy Bottom Kadhai
- 1 litre full cream milk
- ¼ teaspoon saffron (kesar)
- 1 teaspoon cardamom powder
- 4 tablespoon ghee (clarified butter)
- 2 tablespoon almonds, sliced
- 1 tablespoon pistachio, sliced
- 150 gram (approx 1 ¼ cup) seviyan (vermicelli)
- ⅓ Cup granulated white sugar or as per taste
Ingredients For Garnish
- edible rose petals
- edible silver leaf
- Soak saffron in two tablespoons of warm milk. Stir and keep it aside.
- Boil milk in a thick-bottomed dish. Use full-fat milk to get the desired creaminess. Add cardamom powder, and simmer till it reduces to half the original amount. Keep stirring milk at regular intervals and add back the layer of cream (malai) forming on top to the milk.
- Meanwhile, in a frying pan heat 2 tablespoons of ghee. Add nuts like almonds, pistachio, and cashew and fry them till golden. Transfer to a plate. These fried nuts are used for garnishing the kheer at a later stage.
- In the same frying pan heat the remaining 2 tablespoons of ghee and add vermicelli. Fry the seviyan (vermicelli) for 2 – 3 minutes over low heat. They will become golden and slightly crisp. Turn off the heat.
- Once the milk is thick and reduced to half of the original amount, add ghee roasted vermicelli, sugar, and half of the soaked saffron. Stir to combine.
- Stir to combine. Allow the kheer to simmer till the seviyan is nicely cooked and the sugar is dissolved. Add half of the ghee roasted nuts and stir to combine. At this stage taste the kheer, and add more sugar if required. Turn off the heat.
- Transfer the seviyan kheer to a serving bowl. And allow it to cool down completely at room temperature.
- Garnish with ghee-fried nuts, saffron milk, edible silver leaves, and rose petals.
- Serve seviyan kheer warm or chilled.
- The sweetness of the kheer reduces a notch after cooling down in the refrigerator. Hence, adjust the sweetness of the kheer accordingly.
- You can add ¼ teaspoon kewra essence or rose water as well once the kheer is ready for the sweet aroma.
- Garnishing kheer with edible silver leaf or rose petals is totally optional. They do not affect the taste of the pudding.