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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Sasmita says
Such a rich, easy and quick sweet dish using vermicelli. BEst to serve after meal or to make on any special celebration. Your clicks are looking so delicious and appetizing.
Sapna says
Seviyan kheer is my girls favorite. You have made it so so amazingly. Love the video and the pics are outstanding 😍
Uma Srinivas says
A sweet dessert is perfect to celebrate anniversary! Semiya kheer is my favorite one. this looks lovely. Congrats and good luck to your blogging journey!
Anshu says
Sewiya Kheer is one of my all time favorite desserts that comes together in a jiffy. This Kheer is looking so delicious and appetising ...
Vandana says
This looks so delicious. I am a big fan of not only your recipes but your photography too. After seeing your photographs I am craving Seviyan. I am going to make them now 🙂
Lata Lala says
Sevaiyon ki kheer is a must during festival time or no occasion at our place. Yours has turned out perfect and looks great.
Beautiful captures.
Bless My Food by PAYAL says
Seviyan kheer is such kheer recipe which gets ready in no time and it's taste is matchless. No one can say no to them.
mildly indian says
Congrats on the brog anniversary. I love the nylon semiya kheer served chilled on any festival day and your looks exactly like the one I will ever love
Pavani says
I am a big fan of seviyan kheer. It is creamy and oh-so delicious. LOVE your pics and step by step photos. I am now tempted to make it right away.
Priya Srinivasan - I Camp in My Kitchen says
Such drooling pictures jagruti!! We totally love this kheer and we call it noodles payasam at home, for my lil one it is noodles and it is his favorite dish till date!!!
Magia da Inês says
Olá, amiga!
Parabéns!... seu blog é tudo de bom mesmo!!!
Bom fim de semana! ♫♫
Beijinhos °º
Brasil•*• ♫° ·.
♫♫°
°º♫
Cooking Foodie says
Congratulations! Hope to see many many more...
Sanchita says
Congratulations!! Lovely Kheer, ideal for the occasion.
Smita says
Congrats ... What a sweet way to celebrate 150 th post.
Jayanthy Kumaran says
Congrats dear...Keep rocking..:))