seviyan ki kheer recipe | vermicelli kheer recipe | jhatpat seviyan kheer | eid seviyan kheer | semiya kheer |
by Tarla Dalal
4/5 stars 86% LIKED IT
7 REVIEWS
6 GOOD - 1 BAD
Added to 57 cookbooks
This recipe has been viewed 162447 times
seviyan ki kheer recipe | vermicelli kheer recipe | jhatpat seviyan kheer | eid seviyan kheer | semiya kheer | with 16 amazing images.
seviyan ki kheer is a no-fuss Indian mithai to satisfy your sweet cravings. Learn how to make eid seviyan kheer.
seviyan ki kheer is a very easy to make sweet dish. It is made with minimum ingredients and is worth a try! Broken vermicelli cooked in milk with hints of saffron is sure to lure you with its aroma and flavour both. You will also enjoy the mild hint of cardamom powder in vermicelli kheer which sharpens the rich taste of full fat milk.
To make seviyan ki kheer ( vermicelli kheer), heat the ghee in a kadhai, add the vermicelli and sauté on a slow flame for 3 to 4 minutes or till the vermicelli is light pink in colour. Add 1 cup of water and 1/4 cup of milk, mix well and cook on a medium flame for 4 to 5 minutes or till the vermicelli is cooked, while stirring continuously. Add the sugar and remaining 1 3/4 cups of milk, mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously. Add the cardamom powder, mix well and cook on a slow flame for 1 to 2 minutes. Serve immediately garnished with slivered almonds.
This jhatpat seviyan kheer has a very special significance on the occasion of Eid, making it a famous Eid recipe. It is a must-make recipe to celebrate this auspicious festival. Simple to make with minimal ingredients, yet it is a rich indulgence. From kids to adults, each one falls in love with this creamy dessert.
Tips for seviyan ki kheer, vermicelli kheer. 1. The vermicelli used for this recipe is wheat vermicelli or semolina vermicelli and not the rice vermicelli. 2. Use only full fat milk and not cows milk for that perfect thick shahi seviyan. 3. Cook the vermicelli in ghee on a slow flame only till you get the aroma. Increasing the intensity of the flame might burn the vermicelli quickly as it is pre-cooked.
Enjoy seviyan ki kheer recipe | vermicelli kheer recipe | jhatpat seviyan kheer | eid seviyan kheer | semiya kheer | with step by step photos and video below.
For seviyan ki kheer- To make seviyan ki kheer, heat the ghee in a kadhai, add the vermicelli and sauté on a slow flame for 3 to 4 minutes or till the vermicelli is light pink in colour.
- Add 1 cup of water and 1/4 cup of milk, mix well and cook on a medium flame for 4 to 5 minutes or till the vermicelli is cooked, while stirring continuously.
- Add the sugar and remaining 1 3/4 cups of milk, mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
- Add the cardamom powder, mix well and cook on a slow flame for 1 to 2 minutes.
- Serve the seviyan ki kheer immediately garnished with slivered almonds.
Sevaiyan ki Kheer Video by Tarla Dalal
Seviyan ki Kheer, Vermicelli Kheer Recipe recipe with step by step photos
-
If you like seviyan kheer, then also try other kheer recipes like
- orange kheer recipe | santre ki kheer | Komola kheer | Indian mithai | with 22 amazing images.
- paal payasam recipe | South Indian rice kheer | Kerala style paal payasam | with 13 amazing images.
- makhane ki kheer recipe | makhana kheer | Punjabi makhane ki kheer | Fox nut pudding | makhane phool ki kheer | with 12 amazing images.
-
Seviyan kheer is made of 3 tbsp ghee, 1/2 cup broken vermicelli (seviyan), 2 cups hot full-fat milk, 3/4 cup sugar, 2 to 3 strands saffron (kesar) strands , optional, 1/2 tsp cardamom (elaichi) powder and 1 tbsp almonds (badam) slivers.
-
The vermicelli used for this recipe is wheat vermicelli or semolina vermicelli and not the rice vermicelli.
-
Use only full fat milk and not cow’s milk for that perfect thick shahi seviyan.
-
Cook the vermicelli in ghee on a slow flame only till you get the aroma. Increasing the intensity of the flame might burn the vermicelli quickly as it is pre-cooked.
-
It is made with a special process that ensures it is non-sticky and does not form lumps.
-
Choose from short cut, long cut or roasted vermicelli.
-
Choose from the various brands available in the market. It is easily available in small as well as large packets, buy as desired.
-
Also, they are made of different ingredients. Hence, make certain to read the label and then purchase. Read well the dates stamped - manufacturing as well as expiry.
-
For the seviyan ki kheer recipe | vermicelli kheer recipe | jhatpat seviyan kheer | eid seviyan kheer | semiya kheer, heat 3 tbsp ghee in a kadhai.
-
Add 1/2 cup broken vermicelli (seviyan).
-
Sauté on a slow flame for 3 to 4 minutes or till the vermicelli is light pink in colour.
-
Add 1 cup of water.
-
Add 1/4 cup of milk.
-
Mix well and cook on a medium flame for 4 to 5 minutes or till the vermicelli is cooked, while stirring continuously.
-
Add 3/4 cup sugar.
-
Add remaining 1 3/4 cups of hot milk.
-
Mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
-
Add 1/2 tsp cardamom (elaichi) powder.
-
Mix well and cook on a slow flame for 1 to 2 minutes.
-
Serve seviyan ki kheer recipe | vermicelli kheer recipe | jhatpat seviyan kheer | eid seviyan kheer | semiya kheer immediately garnished with 1 tbsp almonds (badam) slivers.
Other Related Recipes
Accompaniments
Nutrient values (Abbrv) per serving
Energy | 721 cal |
Protein | 9.4 g |
Carbohydrates | 86.6 g |
Fiber | 0 g |
Fat | 32.5 g |
Cholesterol | 32 mg |
Sodium | 39.9 mg |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe