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Seviyan Kheer Recipe

Seviyan Kheer is a traditional dessert prepared on the auspicious occasion of Eid. It is a Mughlai-style milk and vermicelli pudding.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: Indian
Servings: 4
Calories: 373kcal
Author: Hina Gujral

Equipment

Ingredients

  • 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)
  • Cup granulated white sugar or as per taste

Ingredients For Garnish

  • edible rose petals
  • edible silver leaf

Instructions

  • 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.

Notes

  • 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. 
 

Nutrition

Calories: 373kcal | Carbohydrates: 50g | Protein: 3g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 38mg | Sodium: 69mg | Potassium: 74mg | Fiber: 2g | Sugar: 17g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg