Seviyan Kheer/ Vermicelli Kheer


Seviyan Kheer is loved by all in my family, and moreover when i make it, They cant resist. There are few tips while making it which I am going to share today. You must use milk which will not cream too much while simmering the kheer. I have used Nandini Good Life here. This milk also increases the shelf life of the kheer by a few days. Add a bit of condensed milk , if you want that right and appetizing texture. I have added cashews, raisins and Pista. You can also add almonds in this. A little bit of saffron does wonders to this kheer. I have used MTR roasted Vermicelli. If you are not using roasted vermicelli. Then make sure to roast it in ghee before putting in milk. As far as the sweetness of the kheer is concened, it depends completely on your taste buds. I have added around 3 tbsp of sugar. Pls. check and add because all variety of sugar diifers in sweetness. This can be had hot, warm or cold.


  1. Pour the milk in a pan. Heat the milk for ten minutes and let it come to boil. If you are using regular milk, it will tend to form cream. Continuously stir to avoid forming of cream.
  2. After the first boil, add the vermicelli/ seviyan.
  3. Again let it simmer for five mins and them let it come to a boil.
  4. Now, check if the vermicelli / Seviyan is done. Add the saffron milk now. ( Soak the saffron in hot milk for ten minutes before adding it to the milk)
  5. Add the sugar and cardamom/ cardomom powder. You can also add the condensed milk now if you are adding the condensed milk in the recipe.
  6. In a different pan, heat 2 tsp of ghee. Add the cashews and raisins.
  7. Fry lightly and add it to the milk.
  8. Check the consistency and switch off the flame.
  9. Enjoy the delicious seviyan kheer.

Leave a reply