Seviyan Kheer , also known as Vermicelli kheer is a delicious Indian dessert made with fine wheat vermicelli, milk, raisins and dry fruits. I have used condensed milk in this recipe which will result in creamy, luscious and rich kheer in about 30 minutes. No more stirring the milk and standing near the hob for long.
Things you will need :
There are many varieties of Seviyan available in the market. I have used the whole wheat thin variety . You can use thicker ones if thin ones are not available. The vermicelli will be roasted in ghee until it gets light brown color and start emitting a nice aroma.
Milk: I prefer to use whole milk for this recipe for the creamy kheer. Semi skimmed or low fat milk might not give good results.
Nuts and dried fruit: Almonds, cashews , pistachios and goldens raisins can be used in the raisins. You can skip any if you don’t like it.
Flavours: Cardamom powder gives a very nice flavor . Saffron strands are added for the yellow hue and you can also use few drops of kewra water if you prefer , however that is completely optional.
Is it same as Sheer Khurma?
Not exactly! They are really close in terms of ingredients and method of preparation. The major difference that set them apart is the use of dates in Sheer Khurma.
Storage:
Kheer can be stored in fridge in an air tight container for 3-4 days. It will thicken after storing and can be loosened by adding a splash of milk .