Seviyan Kheer is a creamy Indian milk sweet made with vermicelli, full fat milk and sugar. Vermicelli kheer is easy to make and can be ready within 15 minutes. Perfect for special occasions or as a comforting treat.
Note – This recipe has been updated from the archives – first published January 2011. I’ve added new images and content.
In our house, different kheer recipes are prepared at different times of the year, depending on the occasion. Rice kheer on Rakshabandhan, shahi paneer kheer on Diwali and gajar ki kheer during the winter months. Seviyan kheer is mostly made as a quick, comforting treat.
More commonly around the world, seviyan kheer, and sometimes dry methi seviyan or sheer khurma, is made on Eid.
To make it, ghee-roasted vermicelli is simmered in whole milk with sugar, scented with cardamom and nutmeg, and topped with slivered nuts. In the winter I love it warm but it's equally delicious when chilled.
Ingredient Highlights
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
1. Vermicelli noodles – I use normal thickness vermicelli. For ease, buy the roasted vermicelli variety rather than plain to save on time. If they are sold as long noodles, break them up into smaller pieces in the packet.
2. Milk – I prefer using whole milk or full cream milk as you get the creamiest kheer with a thicker consistency. However you can also use skimmed or semi-skimmed milk. I sometimes add fresh cream at the end to give an extra boost of creaminess but only after adding the sugar.
3. Ghee – I like to make homemade ghee using butter but any desi ghee works.
4. Sugar – use white granulated sugar to keep the white colour however, you can use brown sugar or jaggery too.
5. Nutmeg and cardamom powder – I like to grate nutmeg to extract the best flavour and use my own homemade cardamom powder where possible.
6. Nuts – I use a combination of slivered almonds and pistachios. I do not fry the nuts before adding in the kheer, but you can if you wish to. Charoli is also a great addition if you have it.
Optionally, add a little kewra or rose water at the end to add a gorgeous fragrance and flavour.
How to make seviyan kheer step by step
Tip - while roasting the seviyan, keep an eye on it as it thin vermicelli burns quickly. Stick to a low flame and keep stirring.
Only add the sugar after you have given the milk time to cook. Any earlier and the sugar can burn.
Note - the kheer will thicken as it cools. Add more milk to loosen if needed.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Seviyan Kheer
Equipment
- pan
Ingredients
- ½ cup vermicelli broken
- 2 cup whole milk
- ½ cup sugar
- 1-2 tablespoon ghee clarified butter
- 3 tablespoon slivered nuts almond and pistachio
- ¼ teaspoon cardamom powder
- ¼ teaspoon nutmeg powder
Instructions
- Heat ghee in a heavy-based pan or kadai.
- Add seviyan and roast on low heat until golden brown and aromatic.
- In another pan, heat milk until it reaches a simmer.
- Stir together the hot milk and roasted seviyan.
- Simmer the kheer for 5 minutes on medium-low heat.
- Add sugar and cook a further 1 minute.
- Flavour the kheer with cardamom and nutmeg powder.
- Garnish with slivered nuts.
- Serve hot or cold.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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jayashree says
This is one of the sweets that we often make at home and love it too. It looks delicious Jagruti
Swati says
In hot summers, What can be better than a chilled bowl of seviyan kheer topped with nuts of choice. so easy and quick to make delicious dessert. Lovely Video very helpful for the beginners.