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Easy One-pot Seviyan Kheer Recipe | Vermicelli Kheer Recipe
Seviyan Kheer is an Indian dessert made from scratch using only a few ingredients like vermicelli and milk.
It’s perfect for celebrations or festivals, and you can make it at home easily with my step-by-step recipe.
Vermicelli noodles, known as Sevaiyan in Urdu (Sevai, Semiya) and vermicelli in English, are a type of thin spaghetti made from a variety of flour such as rice, wheat and other gluten-free grains like ragi, jowar.
Many people also make vermicelli out of other ingredients such as moong beans and sweet potatoes.
To cook this one-pot sevai kheer recipe, we are using wheat flour seviyan. You can also use the Sheer Khurma (fine sevai) that you get in sweet shops two days prior to Karwa Chauth.
For special occasions and holidays, Seviyan Kheer (Vermicelli Kheer, Sevai Kheer, Semiya Kheer) is a popular Indian dessert. The dish is called semiya payasam in southern India.
This yummyliscious kheer is made with wheat vermicelli and milk, and it only takes about 15 minutes to prepare.
How To Prepare Seviyan Kheer Recipe (Vermicelli Kheer)
The delicious Indian dessert Seviyan Kheer (Vermicelli Kheer, Sevai Kheer, or Semiya Kheer) is made with vermicelli and milk. Make it for special events or festivals using my simple recipe.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: Indian
Servings: 4 people
Author: Ranjeeta Nath Ghai
Ingredients
- 1 tbsp ghee
- 1 cup roasted bambino vermicelli (sevai)
- 1-litre whole milk (full-fat milk)
- 15-20 raisins (kishmish)
- ½ cup granulated sugar
- 1 tsp cardamom powder
- 2 tbsp slivered almonds and pistachios
Cooking Instructions
- To roast the Vermicelli, heat ghee in a heavy bottom pan over low heat.
- Add sevai to the pan and roast for 1-2 minutes until golden brown in color, stirring frequently to avoid burning.
- Carefully remove the roasted sevai from the pan on a plate and keep them aside.
- In a same pan, add milk and bring it to a boil over medium heat. Stir often to prevent burning the milk at the bottom of the pan.
- Once the milk reaches a boiling point, lower the heat and cook for 4 to 5 minutes.
- As you cook, continue to scrape the milk solids from the sides of the pan and add it back into the mixture.
- Now add the roasted sevai and raisins.
- Keep cooking further for 10-12 minutes or until the kheer reaches your desired level of thickness, stirring occasionally. Remember that kheer will thicken more upon cooling.
- Now add cardamom powder and sugar and mix well and cook for another 3-4 minutes. At this point, you have to continuously keep stirring the kheer.
- Check for sweetness and add more sugar if needed.
- Garnish with pistachio and almond slivers.
- Remove the kheer pan from heat, allow to cool for 5-10 minutes, then add the saffron threads.
- Stir well before serving to combine.
- Serve right away or chill before serving (but not overnight).
Note – If the kheer has become too thick after cooling down, add more milk and adjust the sweetness if required.
Recipe Notes
-When stored in an airtight container, the delectable vermicelli kheer will keep for around 3 days in the fridge. Before you put it in the container, bring it to room temperature.
-The mixture will thicken as it cools, so if you want a thinner consistency add in some cold milk and stir.
-Serve it hot by reheating in a pan or microwave.
-It’s not ideal to preserve it in the freezer, so don’t bother.
-If making seviyan kheer for a gathering, you may easily double or treble the recipe.
-You can get vermicelli pre-roasted or unroasted. If you want to reduce the cooking time for kheer, try to find the ones that are already roasted. If using non-roasted vermicelli, roast them until they turn a nice brown color.
-You can additionally add your favorite fruit purees to the ready kheer and make variations, such as mango puree, strawberry puree, or chikoo puree.
-To get an even richer sevai ki kheer, you can additionally add a few crushed cloves or nutmeg, a few saffron strands, and ¼ tsp of rose water/kewda water, and top it with some dry rose petals.
Difference Between Sevai Kheer And Sheer Khurma
The key difference between Sevai kheer and the popular Eid dish, Sheer Khurma, is that the latter is much richer due to its dates and nuts content.
Additionally, the types of sevai used in each dish is diverse. In sheer khurma, fine nylon vermicelli is incorporated while in seviyan kheer, regular-sized vermicelli is utilized.
How To Make Vermicelli Kheer In An Instant Pot?
If you have an Instant Pot at home, then making this Vermicelli Kheer is as easy as can be.
Just throw in all the ingredients inside and let it do its thing– your kheer will be ready to enjoy in mere minutes with no effort on your part whatsoever.
In your instant pot, pour in the milk and then the other kheer ingredients. Mix it all together, put the lid on, and let it cook.
To cook your Vermicelli kheer, first set the mode to PORRIDGE and the time to 8-10 minutes. Make sure the pressure valve is in a sealing position, then let the pressure release naturally once it’s done cooking.
Be careful not to scorch the base of the pan. After 8 to 10 minutes, turn off the heat and press the SAUTE button. Simmer for 2-3 minutes until the kheer is thick enough, stirring frequently.
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Quick Overview
Recipe Name: Easy One-pot Seviyan Kheer Recipe | Vermicelli Kheer Recipe
Author: Ranjeeta Nath Ghai
Description: The delicious Indian dessert Seviyan Kheer (Vermicelli Kheer, Sevai Kheer, or Semiya Kheer) is made with vermicelli and milk. Make it for special events or festivals using my simple recipe.
Preperation time: 5M
Cook Time: 30M
Total Time: 35M
Type: dessert
Recipe Yield: 4 servings
Recipe Ingredients: 1 tbsp ghee, 1 cup roasted bambino vermicelli (sevai) , 1-litre whole milk (full-fat milk), 15-20 raisins (kishmish), ½ cup granulated sugar, 1 tsp cardamom powder, 2 tbsp slivered almonds and pistachios
Recipe Instructions: To roast the Vermicelli, heat ghee in a heavy bottom pan over low heat. Add sevai to the pan and roast for 1-2 minutes until golden brown in color, stirring frequently to avoid burning. Carefully remove the roasted sevai from the pan on a plate and keep them aside. In a same pan, add milk and bring it to a boil over medium heat. Stir often to prevent burning the milk at the bottom of the pan. Once the milk reaches a boiling point, lower the heat and cook for 4 to 5 minutes. As you cook, continue to scrape the milk solids from the sides of the pan and add it back into the mixture. Now add the roasted sevai and raisins. Keep cooking further for 10-12 minutes or until the kheer reaches your desired level of thickness, stirring occasionally. Remember that kheer will thicken more upon cooling. Now add cardamom powder and sugar and mix well and cook for another 3-4 minutes. At this point, you have to continuously keep stirring the kheer. Check for sweetness and add more sugar if needed. Garnish with pistachio and almond slivers. Remove the kheer pan from heat, allow to cool for 5-10 minutes, then add the saffron threads. Stir well before serving to combine. Serve right away or chill before serving (but not overnight).
Recipe Cuisine: Indian
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