Sevaiyyan Kheer

Sevaiyyan Kheer is a popular Indian dessert made with wheat vermicelli, milk, sugar and dry fruits. Sevaiyyan is an Indian variant of noodles/pasta or spaghetti.

Serves: 4
Cooking Time: 30 to 40 minutes

Ingredients

• 1 litre of whole milk
• 1 teaspoon of clarified butter or ghee
• 1/2 cup of granulated sugar (adjust according to preference)
• 1/2 cup of wheat vermicelli
• 5 to 6 strands of saffron strands
• 1 tablespoon of cashew, chopped
• 1 tablespoon of raisins
• 1 tablespoon of pistachios, chopped
• 1/2 teaspoon of cardamom powder

Procedure

• In a large deep pan, add a litre of milk and start boiling it on a low flame.
• In the meantime in a pan, add 1/2 a teaspoon of ghee. Once the ghee has melted, add the vermicelli and roast until they turn golden brown. Then, keep it aside in a plate.
• Then to the pan, add half a teaspoon of ghee again and once the ghee has melted, add chopped cashew, raisins and roast till cashews turn golden brown then keep aside in a plate.
• Once the milk has boiled, add the roasted vermicelli to it and boil milk on low flame until the vermicelli is cooked and turns soft.
• Once the vermicelli is cooked, add half a cup of granulated sugar and boil for 10 to 15 minutes or until the milk gets a thick consistency.
• Add cardamom powder, chopped pistachios, saffron strands and roasted dry fruits. Boil for a minute or two and then turn off the flame.

Sevaiyyan Kheer is ready. It can be served hot or chilled.

Tips

• For boiling milk, use a large deep pan with a thick base to avoid burning of kheer. You could use an instant pot for making this dessert.
• You can skip the roasting of vermicelli if you get roasted vermicelli from the supermarket.
• Instead of adding sugar, you can add a can of condensed milk to sweeten the Kheer and speed up the cooking process. Reduce the milk by 1/2 cup if you are using condensed milk.
• Add your favourite dry fruits for a crunchy and nutty taste.