Seviyan kheer, also known as vermicelli kheer or semiya payasam, is an Easy Kheer Recipe with just 4 main ingredients. It is a popular Indian dessert made with roasted vermicelli noodles, milk, sugar, and flavored with cardamom and nutmeg.
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Seviyan kheer or Semiya Payasam is a harmonious blend of sweet, creamy, and aromatic elements. It’s a delicious and creamy dessert that’s commonly prepared during festivals like Diwali and Holi and other special occasions.
I have fond memories of eating a bowlful of it ever since I was little child. It is a staple dessert in my house for various celebrations. It often evokes feelings of warmth, comfort, and nostalgia.
I am including detailed instructions on how to make Sweet Vermicelli Pudding the traditional way. Also including details on how to make Instant Pot Seviyan Kheer. There are additional variations to make it a unique Easy Kheer Recipe.
How does Seviyan Kheer Taste?
If you are new to eating seviyan kheer, you can expect a delightful combination of flavors and textures. The roasted vermicelli are tender but slightly chewy, providing a contrast to the creamy milk. It also is creamy and luscious.
Kheer also has a comforting and indulgent sugary taste and rich and velvety texture, making each spoonful feel decadent. Fragrant and aromatic cardamom , nutmeg and saffron add earthy tone to it. Eating it is a divine experience you do not want to miss.
Ingredients
Shevai or Vermicelli: Vermicelli is thin, short pasta strands typically made from wheat flour. In semiya kheer, they are roasted to a golden brown before being added to the milk. I love to use handmade sevai for this recipe which you can typically find in Indian Grocery Stores.
Milk: Whole milk forms the creamy base of the kheer. It contributes richness and a velvety texture, making the dessert indulgent and satisfying. Use plant based milk to make vegan sevai kheer.
Sweetener: Sugar is the primary sweetener used. You can use jaggery or brown sugar as well however, the taste and color will vary. I also add raisins for the sweetness.
Cardamom and nutmeg Powder: Ground cardamom and nutmeg adds a fragrant and aromatic element to the kheer. Cardamom Flavored Kheer imparts a warm, slightly citrusy flavor that complements the sweetness of the dish.
Ghee (Clarified Butter): Ghee is used to roast the vermicelli, enhancing its flavor and providing a rich, buttery undertone to the dish. For vegan option, simply skip it or use coconut oil or vegan butter.
Nuts (Almonds, Cashews, Pistachios): These are optional but commonly used garnishes. They add a crunchy texture and a nutty flavor, elevating the overall taste and presentation of the kheer.
Saffron (Optional): Saffron strands, when added, bring a distinctive floral aroma and a golden hue to the kheer. It imparts a luxurious touch to the dessert.
Rose Petals (Optional): I love to use rose petals as a garnish. It makes kheer look so pretty besides adding delicate floral essence. Optional but highly suggested.
How to Make
Roast the Vermicelli: Heat ghee in a pan and add the vermicelli. Roast them on low to medium heat until they turn golden brown. Keep stirring to ensure even roasting. This should take about 5-7 minutes.
Boil the Milk: In a separate heavy-bottomed saucepan, bring the milk to a boil. Stir it occasionally to prevent it from sticking to the bottom.
Add Vermicelli to Milk: Once the milk starts boiling, add the roasted vermicelli. Let it simmer on low heat.
Cook the Vermicelli: Cook the vermicelli in the milk until they become soft and the mixture thickens. This may take about 10-15 minutes. Stir occasionally to avoid sticking.
Add Sugar and Flavorings: Add the sugar and cardamom and nutmeg powder. If you’re using saffron, you can dissolve it in a little warm milk and add it at this stage for extra flavor and color.
Continue Cooking: Allow the kheer to cook for another 5-10 minutes until the sugar dissolves completely and the kheer reaches your desired consistency.
Garnish and Serve: Optionally, garnish with chopped nuts like almonds, cashews, and pistachios. Let it cool a bit before serving. Serve with desired garnishes. Enjoy !!
Serving Suggestions:
Warm or Chilled: Vermicelli Kheer can be served warm right after preparation, or it can be chilled in the refrigerator for a few hours and served cold. Both ways offer delightful experiences.
Accompaniments: Seviyan kheer pairs well with savory Indian snacks like pakoras or samosas, creating a balanced meal for special occasions.
Garnishes : Garnish with slices of fruits like bananas, mangoes, or pomegranate seeds for a refreshing contrast to the creamy kheer. You can add few saffron strands, rose petals and pistachio nuts for stunning visuals.
Pro Tips
- Roast Vermicelli with Care: When roasting the vermicelli, use low to medium heat and stir constantly. This ensures even browning without burning. The golden color adds depth to the flavor.
- You can use whole wheat vermicelli made with semolina or rice vermicelli to make seviyan kheer recipe.
- Infuse Flavors Gradually: If using saffron or rosewater, add them towards the end of the cooking process. This preserves their delicate flavors and aromas.
- Use a Heavy Bottomed Pan: A thick-bottomed saucepan helps prevent scorching and ensures even cooking, especially when simmering the kheer for an extended period.
- Stir Regularly: Stirring prevents the milk from sticking to the bottom of the pan and ensures an even consistency.
- Texture Control: Adjust the quantity of milk and cooking time to achieve your desired consistency. If you prefer a thicker kheer, simmer for a bit longer.
How to make Seviyan Kheer in Instant Pot
The Instant Pot method reduces active cooking time and simplifies the process. It’s practically a dump and go recipe with minimal efforts and zero monitoring. Here’s how to do it
Turn on the Instant Pot and select the “Sauté” mode. Adjust to “Normal” heat setting. Add ghee to the Instant Pot. Once it melts, add the vermicelli and roast them until they turn golden brown. This should take about 2-3 minutes, stirring constantly.
Add the milk to the Instant Pot with the roasted vermicelli. Close the lid, set the valve to “Sealing,” and select the “Pressure Cook” mode. Set the timer for 4 minutes at high pressure. You can also use porridge mode.
Once the timer goes off, allow for a natural pressure release for about 12 minutes. Carefully release any remaining pressure manually. Stir well. Adjust the consistency if you notice the mixture is too thick. Garnish as desired. Serve and enjoy !
What are other names used for Seviyan Kheer
- Vermicelli Kheer: This is the English translation of the name, where “seviyan” refers to vermicelli.
- Semiya Payasam: In South India, particularly in Tamil Nadu, Kerala, and parts of Karnataka, seviyan kheer is known as “semiya payasam.” “Semiya” means vermicelli and “payasam” means a sweet dessert.
- Shevayachi Kheer : In Marathi language, we call it Shevayachi kheer.
Recipe FAQs
“Kheer” is a Hindi term for a type of creamy pudding. In English, it is simply referred to as “rice pudding.” This dessert is made by cooking rice with milk, sugar, and often flavored with cardamom, saffron, and garnished with nuts. It’s a popular and comforting dessert in many Southeast Asian cultures
Kheer and Sheer Khurma are both beloved South Asian desserts, but they differ in significant ways. Kheer, made primarily with rice, features a thick and creamy texture, flavored with cardamom and often garnished with nuts. It is a versatile dessert enjoyed on various occasions. On the other hand, Sheer Khurma centers around roasted vermicelli, resulting in a thinner, soup-like consistency. It boasts a unique flavor profile with the addition of dates and dried fruits, and holds special significance in Muslim-majority regions, being a cherished dish during Eid celebrations.
Seviyan kheer, also known as vermicelli kheer, is made using roasted vermicelli noodles, while rice kheer is made using rice grains. The primary difference lies in the base ingredient.
Yes, you can substitute traditional sugar with alternative sweeteners like jaggery, honey, or even artificial sweeteners. Keep in mind that the flavor and sweetness level may vary depending on the sweetener you choose.
To make seviyan kheer vegan, you can substitute dairy milk with a plant-based milk alternative like almond milk, soy milk, or coconut milk. Use a vegan-friendly fat source like coconut oil instead of ghee.
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Seviyan Kheer
Equipment
Ingredients
- 1 Tablespoon ghee use plant butter or coconut oil for vegan
- 1 cup roasted vermicelli sevai 100 g or 3.5 oz
- 4 cups whole milk use plant milk for vegan
- ¼ cup raisins
- ½ cup sugar adjust per taste
- ½ teaspoon cardamom powder elaichi powder
- ⅛ teaspoon nutmeg powder
Optional Garnishes
- 2 Tablespoons slivered almonds and pistachios
- Saffron strands
- Rose Petals
Instructions
- Roast the Sevai : Heat ghee in a pan and add the vermicelli. Roast them on low to medium heat until they turn golden brown. Keep stirring to ensure even roasting. This should take about 5-7 minutes.
- Boil the Milk: In a separate heavy-bottomed saucepan, bring the milk to a boil. Stir it occasionally to prevent it from sticking to the bottom.
- Add seviyan to Milk: Once the milk starts boiling, add the roasted vermicelli. Let it simmer on low heat.
- Cook the kheer: Cook the vermicelli in the milk until they become soft and the mixture thickens. This may take about 10-15 minutes. Stir occasionally to avoid sticking.
- Add Sugar and Flavorings: Add the sugar , dates and cardamom and nutmeg powder. If you’re using saffron, you can dissolve it in a little warm milk and add it at this stage for extra flavor and color.
- Continue Cooking: Allow the kheer to cook for another 5-10 minutes until the sugar dissolves completely and the kheer reaches your desired consistency.
- Garnish and Serve: Optionally, garnish with chopped nuts like almonds, cashews, and pistachios. Let it cool a bit before serving. Serve with desired garnishes. Enjoy !!
How to make Seviyan Kheer in Instant Pot
- Turn on the Instant Pot and select the “Sauté” mode. Adjust to “Normal” heat setting. Add ghee to the Instant Pot. Once it melts, add the vermicelli and roast them until they turn golden brown. This should take about 2-3 minutes, stirring constantly.
- Add the milk to the Instant Pot with the roasted vermicelli. Close the lid, set the valve to “Sealing,” and select the “Pressure Cook” mode. Set the timer for 4 minutes at high pressure.
- Once the timer goes off, allow for a natural pressure release for about 12 minutes. Carefully release any remaining pressure manually. Stir well. Adjust the consistency if you notice the mixture is too thick. Garnish as desired. Serve and enjoy !
Notes
Nutrition
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