Seviya Kheer or Semiya Khir is one of the easiest desserts and very popular. Simple, sweet and quick to make…hmmm, can’t go wrong with that. A great variation to the Rice Kheer. It is my go-to sweet when I want to make something to warm and comfort my soul or when I need a little pepping up. Sevia Kheer is made at a lot of pujas and festivals.
Prep time: 5 min
Cook time: 25 min
Serves: 6
Ingredients:
Seviya/Vermicelli – 1/2 cup
Ghee/Clarified Butter – 1/2 tbsp
Milk – 6 cups
Sugar – 4 tbsp or to taste
Raisins – 1 tbsp
Almonds – 1 tbsp
Elaichi / Cardamom Powder – 1/4 tsp
Saffron – a pinch
Method:
1. Heat the Ghee/Clarified Butter in a pan on medium heat.
2. Roast the Seviya/Vermicelli in the Ghee.
3. Keep stirring till the Seviya changes color to a light golden.
4. Add Milk, mix and cover to allow it to come to a boil.
5. Once it reaches a boil, remove cover and reduce heat.
6. Stir frequently and allow it to reduce and thicken to the required consistency.
7. Add the dry fruits – Raisins & Almonds and the Saffron. Mix
8. Add in the Sugar and mix well.
9. Finally when ready, sprinkle Powdered Cardamom, mix and allow the flavors to infuse.
10. Serve hot or cold.
Tips;
1. Stir the milk frequently, it tends to burn and overflow.
2. Substitute artificial sweeteners if your diet so requires.
3. Use Jaggery or Brown Sugar for a change.
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How to make seviya payasam, how to make vermecelli kheer,
Couple of suggestions.
1) If you are using Sweetened Condensed Milk, you have to taste before adding any sugar.
2) You can use Evaporated Milk, which is not sweetened to reduce time of cooking. But here you have to add sugar as Evaporated Milk has no added sugar.
3) If you are using artificial sweeteners, make sure you are cooking with them as the chemicals may become bitter through cooking. Add it after the Kheer cools a little. Also, if you are using sweeteners, try Stevia as it is a plant derived sweetener.
Hi Hetal and Anuja,
Thank you for the wonderful recipe. I tried it using condensed milk. I didn’t add any sugar and just added condensed milk and some regular milk. It came out really nice.
I love love love your recipes.. it has come as a real help when I needed it the most. I also appreciate the numerous eggless recipes on your site.
I want to use condensed milk in the kheer but I am not sure about the quantity of milk and sugar and also the boiling time. Can you clarify this for me. I want to make enough kheer for 5 people.
Hi Anjana,
We have not tried condensed milk for this recipe but if you use it, you can omit sugar because the condensed milk is already sweetened. You will have to keep adding the condensed milk until you reach a sweetness that you like. You can adjust it also with regular milk.
milk cake is so yummy
Awesome Receipe. Looks Yummie 🙂
~ From Dallas
tanq for the d reciepe anuja and hetal………….ur reciepes rockzzzzzzzz
Hi Ladies,
Seviya is one of my favourite desserts, I make it the same way!! I just have a quick question: can I use unsalted butter instead of ghee? I wanted to make some this evening but don’t have ghee.
Thanks.
Hi Farzanah,
Sorry we did not get to your question in time…we have not tried it with unsalted butter but can think of one problem you may face. Butter has milk solids in it that may burn while you are roasting the seviya. Ghee is clarified so it has a higher temperature tolerance.
Thanks Hetal.
I took the risk and used unsalted butter, just a small 1 inch piece and cooked the seviya on a low-medium heat. After adding the milk I raised the temperature. It turned out wonderful.
I’m still head over heels over the butter paneer recipe. Also made veg jalfrezi today 🙂 Thanks 😀
Hi Farzanah,
Thanks so much for the feedback! Glad you enjoyed it.
HI ANUJA AND HETAL,
THANKS FOR THE RECIPES. THEY TURN OUT GOOD ALL THE TIME. FOR MOST OF MY PARTIES THE FIRST WEBSITE I LOOK FOR IS YOURS. ITS EASY TO MAKE AND VERY TASTY . BUT I ALWAYS WONDER WHERE DO YOU GUYS LEARN ALL THE RECIPES FROM. KEEP UP THE GOOD WORK.
THANKS ,
SRI
Thank you for a great recipe. l served this with just 2 Tblsp of condensed milk.Absolutely wonderful.Thnx Hetal and Anuja lve tried about 10 of yr recipes.They’re gr8
Hi, Please let me know if I can make this kheer 2 days in advance and refrigerate it ? Do i need to deep freeze it so it retains it taste?
Thanks, and your website is very nice 🙂
Shivangi
Hi Shivangi,
You can make the kheer ahead but due to the seviya (which are made of maida) they do thicken up. The day of the party, you can heat up a little milk and add the kheer to that and allow it to come to a boil and then serve. Tip: adjust the sugar before serving 🙂
your all recipies are good,n wen i cook this kheer i used to add condensemilk instead of sugar tates great!!!!!!
Dear Hetal and Anuja,
You both are doing great! Thank you for your wonderful recipes.I simply love watching your show.
I was trying to make seviaya kheer on the day on diwali but it was’nt as it should be.it was getting dried up and becoming lumpy.I thought initially that it is due to less of milk so i kept on adding milk but every time it absorbed the milk and turned out very sticky.I could not understand the reason.The taste was good but it was just the consistency which was a turn off. May I know the reason???
Thanks again!
Hi Ashwini,
Sorry your Kheer did not come out well. The seviya usually come out sticky when the seviya is either not roasted or not roasted well enough. The ghee keeps them seperate and avoids getting all lumped up. It is a very important step.
Thank you for the reply Anuja.
I used roasted seviya so i don’t think that should be the reason. Is there a way to make more liquidy?
I am srry to say this, but that is NOT how you do a Seviya Kheer. And that looks awful.
If you have nothing nice to say, don’t say it at all. That looks yummy!
hi
do you have the panjab sweet desserts.please give me by email, thanks you
pitaya from bangkok THAILAND
Hi i was wondering how important saffron is in these recipes? Can i substitute it with turmeric? Or should i just leave it out? Its just so expensitve!
Also wondering, in other recipes on this site, u call for both black and green cardomoms, what is the difference in taste? Is it necessary to use both, or can i just use green?
Thank you so much!
Today is Ugadhi, New Year Day for the south indians, this was really helpful make it today and re-call the memories of my good old festival days, even my 2 year and 5 year olds liked it very much.
As always thanks to hetal and Anuja for your presentation.
Thanks…Som
Hi Hetal & Anuja,
Your recipes are very easy to follow and excellent.
Can u plz post mango pie recipe.
Thanks,
Silpa
Hi Hetal & Anuja,
Thanks for the cool recipe. 🙂
I have been looking for Methi Pak Recipe…any chance you can post it.
Thanks a lot.
Lots of love…Rani
hai guys
Actually i really like ur cooking n i have one small suggestion ..if u put condensed milk in this it will be more tastier…..
thanx for the recipi
Hi
Its luks yummy….
I want to know can i use roasted vermacelli…
Hey fantastic yeah, excellent.
Take care