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 .
Seviyan Kheer
Ingredients
- 2 tbsp Ghee
- 1½ Cup Thin roasted vermicelli ( you can use unroasted ones too, but they need to be roasted well in ghee before adding to milk )
- 1½ Litres Full fat milk
- 1 tbsp Cashews thinly sliced
- 1 tbsp Almonds thinly sliced
- 1 tbsp Pistachios thinly sliced
- 15-20 Golden Raisins ( Kishmish)
- 1 can Condensed milk ( approx 400gms can )
- 10-15 strands saffron
- 1 tsp cardamom powder
- 1 tsp Kewra water ( optional )
Instructions
Roasting Nuts and Vermicelli
- Heat 1 tbsp of ghee and roast sliced cashews, almonds and pistachios until slightly golden. Add kishmish and roast till they puff up.
- Remove nuts and kishmish on a kitchen tissue and keep aside.
- Next, break seviyan into small pieces as they will be easier to roast when broken in small pieces. ( Mine were thin long ones , hence I need to break it. If yours is already broken in small pieces then it is fine )
- Heat 1 tbsp of ghee in the same pan and roast seviyan till they are aromatic and slightly golden in coler. My seviyan were already roasted so I just roasted them for a minute or so. Keep them aside.
- In the mean time, put milk on heat in a thick bottomed pan and once it starts boiling reduce the flame to medium. Keep stirring the milk in between so the milk doesn't stick to the bottom.
- Take out 2 tbsp of hot milk in a small bowl and soak saffron strands in it. Keep aside.
- Next, add all dry fruits and condensed milk to the hot milk and give it a good mix. Keep the flame medium.
- Once it starts boiling , add roasted seviyan in batches and mix well.
- After 2-3 minutes add saffron milk and mix.
- Next, add cardamom powder and Kewra water. Kewra water is completely optional.
- Cook for few more minutes until the kheer is creamy and medium thick. Dont make it very thick as it will thicken once cooled.
- Serve warm or cold with some sliced nuts on top for garnshing. Enjoy!!
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