Seviyan Kheer | Vermicelli Pudding


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Seviyan Kheer is a very simple and easy recipe which requires very few and easily available ingredients to cook. To prepare this delicious dessert, it hardly takes half an hour of cooking time. I have sweet tooth and always used to insist my Mom to prepare different types of desserts during festival and the Seviyan Kheer is one of them. Even today, a bowl of rich and creamy Seviyan Kheer, with some hot poories makes my day special and full of life.

The most delicious Seviyan Kheer, I ever had in my life is my best friends homemade Eid special Seviyan Kheer. I still remember, how I used to wait for the invitation of Eid from her just to devour the delectable Seviyan Kheer during my school days.


Health benefits of Kala Chana | Black Chickpeas

In the different regions of India, Pakistan and Bangladesh, it is prepared in many ways with different flavours, texture and taste.

Coconut Seviyan kheer, Kesar Seviyan kheer, Jaggery Seviyan kheer and many more. During the festival of Eid, other than this Sevyian kheer, Dry Seviyan kheer is also prepared.


Reason behind the popularity of Seviyan Kheer

  • Seviyan Kheer requires very limited ingredients to be prepared. Most of the ingredients are always available in every Indian house pantry.
  • To prepare this iconic dessert, it hardly takes 30 minutes to get cooked without any hassle. For this reason, it is a great option for sudden guests.
  • It is a very popular dessert for festive seasons too. Usually during festivals, we need to prepare multiple numbers of desserts. Such easy as well as palatable dessert helps a lot to reach the goal.
  • This magical dessert creates a beautiful merge among different religions. From Eid to Diwali, any festival is incomplete without it. It is prepared in every house to spread happiness, joy and peace.
  • It is served in parties and celebrations for its unique rich taste.
  • It is one of the delicious and smart way to make the growing children consume milk without any obstacle.

Before directly jumping into the recipe let me share few interesting facts about Seviyan (Vermicelli).
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Types of Seviyan (Vermicelli)

  • There are many different types of Seviyan (Vermicelli) available in market. One type is roasted, and other type is non-roasted.
  • Among these two categories there are further sub varieties of Seviyan (Vermicelli) available with different thickness.
  • One is very thin in texture and other one is moderately thin. Both are equally delicious but the cooking time is different.


What type of milk is used for the recipe?

To prepare Seviyan Kheer, always use full fat milk. It gives best result. Normally in the traditional recipe of kheer neither Khoya, Mawa or condensed Milk is used to make it yummier or to thicken its texture. I have followed the same to uphold the authenticity of the dish.

But in today’s busy life, it is fine to tweak a bit to make the Kheer yummy in less time during festivals. So, you can use these thickeners if you are running out of time.


Best utensils to prepare Seviyan Kheer

Always use heavy bottom non-stick pan to prepare Seviyan Kheer. It prevents the milk from burning and even helps milk not to stick the pan along the sides.


How to cook perfect Seviyan Kheer?

  • If you are using non-roasted Seviyan (Vermicelli) then roast it before adding it into the milk. It resists the Kheer to become soggy and sticky. It enhances the texture of the dish too.
  • You can roast the Seviyan (Vermicelli) in any edible Oil like Olive Oil, vegetable Oil, Sunflower Oil but the clarified butter (Ghee) goes best with the recipe. It gives perfect aroma to the dish.
  • During the time of adding Seviyan (Vermicelli) into the milk, stir continuously to avoid any lumps to occur.

I have used Cashews and Raisins to the Kheer to enhance its taste. I have roasted the dry fruits before adding to the kheer. The roasted dry fruits give a nice bite and flavour to the dish which goes amazing with the rich and soft vermicelli. You can add any of your favourite dry fruits. Specially during festive season don’t be shy to add more Nuts and Raisins to make the dessert richer and royal.

In this preparation, I have used Cardamom pods for flavouring. Cardamoms have endless contribution in Indian dessert. It has helped hundreds of dessert recipes to shine with its charming flavour. You can also prefer to use Cardamom powder instead of cardamom pods. If you are using Cardamom pods, make sure to discard them before serving. A sudden bite of it can make your guests or friends unhappy and will spoil all your efforts.

I have used non-roasted Vermicelli for the recipe. I always prefer the non-roasted ones because I always roast them in Ghee (Clarified Butter). It gives a fabulous aroma to the dish which you will not get in readymade roasted Vermicelli. The roasted Vermicelli gives better texture to the dish than the raw ones. It resists the Seviyan Kheer to become soggy and dull.

I have already shared many kheer recipes. You can check few of them like


..And Many more…
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Ingredients:
  • Full fat Milk, 1 litre
  • 1 cup of Vermicelli (Seviyan)
  • 1 tablespoon clarified Butter (Ghee)
  • 2 tablespoons Raisins
  • 3 tablespoons Cashews
  • 3/4th cup of Sugar (Quantity of sugar may vary according to taste preference)
  • 3 Cardamoms (Elaichi), crushed
  • 1 tablespoon Raisins-Cashews, for garnishing



Instructions:
  1. Pour Milk into a heavy bottom saucepan and bring it to boil.
  2. Add Cardamoms and stir the milk in medium high flame until it starts boiling.
  3. Then put the flame in low and stir occasionally until the Milk is reduced to around 800 ml.
  4. On the other side, add Ghee into a pan and let it melt.
  5. Add Cashews and Raisins into the pan and fry them for few seconds in low flame.
  6. Take them out on a plate and keep them aside.
  7. Put the Vermicelli (Seviyan) into the pan and roast it till its colour changes to golden brown.
  8. Cook it for 3-4 minutes in medium low flame. Stir continuously.
  9. Cook them till the colour turns golden brown.
  10. Transfer the Vermicelli (Seviyan) into the Milk slowly (Step 3) and stir vigorously to avoid any lumps.
  11. Put the flame in low and cook it until the Vermicelli (Seviyan) becomes soft.
  12. Add Sugar and stir until it dissolves completely.
  13. Add Raisins and Cashew nuts and give a nice mix.
  14. Cook them in low flame for another couple of minutes.
  15. Give a final stir to the kheer and switch off the flame.



Serving Instruction
Let the dessert cool down. Transfer the Seviyan Kheer in serving bowls. Garnish with Raisins and Cashews. Serve as dessert or pair up with Poories and serve as festive breakfast. Enjoy the classic dessert with family and friends.

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