Seviyan Kheer (aka Vermicelli Kheer) is a sweet milky pudding made with vermicelli, milk and butter (or ghee). It’s an easy popular dessert across India and Pakistan, and is often made at festive occasions like Eid.
Seviyan Kheer is yet another delicious addition to my growing collection of Pakistani desserts. If you’re looking for more yummy desi desserts do check out this Chocolate Samosa. Or if you’re in the mood for some traditional desserts, these recipes for Suji ka Halwa and Shahi Tukda won’t disappoint you!
I often steer away from making complicated recipes that call for many ingredients, and this is why this seviyan kheer is one of my favourite desserts to make. While many recipes for vermicelli kheer call for saffron and a variety of dry fruit, I like it to keep it pretty simple.
Two Reasons Why I don’t make Seviyan Kheer the Fancy Way
A.) I don’t have much time to spend in the kitchen (with a 4 year old and a 9 month old baby).
B.) For this seviyan kheer recipe, I feel the nutty taste of the vermicelli is so delicious, that not many other ingredients are need to make these meethi seviyan shine.
So unless I’m making this vermicelli kheer for a festive occasion like Eid, I like to keep this seviyan kheer pretty simple.
I absolutely love seviyan kheer because it is so comfortingly delicious, it reminds me of my childhood days, I suppose. It doesn’t need much flavoring, because the vermicelli noodles toasted in butter lend such a nutty and delicious flavor to the milk, that it’s almost perfect. Pair it with slivered pistachios (my favorite dry fruit) and you’ve got a lovely simple and homely dessert.
Seviyan kheer isn’t a fancy or complicated recipe, and that’s the beauty of it. It looks so homely and you’re kind of like okay yeah it’ll taste fine but it won’t be the triple chocolate cake of the party, but seriously, leave the chocolate cake for once and try this seviyan kheer. It’s like a warm hug on a cold winter’s night in pudding form. Does that make any sense? Lol.
So What Exactly is Seviyan or Vermicelli Kheer?
Seviyan is the Urdu word for Vermicelli noodles and is used in many recipes across the subcontinent. Kheer is the Urdu word for pudding that’s often made with milk.
There are two versions of dessert seviyan, Sweet Dry Vermicelli or Vermicelli Kheer. Sweet dry vermicelli is made without milk.
Vermicelli Kheer or Seviyan on the other hand, is a sweet dessert that’s made with vermicelli noodles toasted in butter and then cooked in milk, until the vermicelli noodles are soft and the milk has reduced to a pudding like consistency. It’s often topped with dry fruits or raisins. This is the recipe that I’m sharing with you today.
How Do You Make Seviyan or Vermicelli Kheer?
It’s so easy to make meethi Seviyan, just follow the step by step instructions and photos! 🙂
Start by melting the butter in a medium sized saucepan, and then toast the vermicelli noodles until they’re golden brown and they release a nutty brown aroma.
Add milk, sugar and cardamom powder (which is optional).
Cook until the milk has reduced and the vermicelli noodles are soft and plump.
Transfer to a serving dish, and top with slivered pistachios or your choice of dry fruit and raisins. I don’t like raisins, so you’ll never find any raisins in my seviyan kheer. 😛
Seviyan Kheer can be eaten warm, or after being cooled in the fridge. I like it both ways, but having seviyan kheer warm is my favourite way to have it.
How Long Can Seviyan Kheer be Stored in the Fridge?
In an airtight container, seviyan kheer can last up to 3-4 days in the fridge.
Did you know that vermicelli noodles can be used in savoury recipes as well? Try out my popular recipe for Lebanese Rice Pilaf with Vermicelli Noodles.
What’s your favourite dessert to have for Eid? Let me know in the comments below!
- 2 tablespoons butter or ghee
- 1/2 cup vermicelli broken into pieces
- 2 cups milk
- 1/4 cup slivered pistachios
- 1/4 teaspoon cardamom powder
- 1 cup sugar
- Slivered pistachios for garnish
- In a medium sized saucepan, melt the butter.
- Add the vermicelli and toast it for a few minutes on medium high heat (about 3-4 minutes). The vermicelli will become golden brown and release a nutty aroma.
- Add the milk and stir. Cook on medium heat for a few minutes.
- Add cardamom powder, slivered pistachios and sugar.
- Cook the seviyan kheer for another 15 minutes or so, until the milk thickens. Keep stirring every few minutes. The kheer thickens upon cooling, so keep that in mind while reducing the milk while cooking the kheer.
- Once the kheer is thickened to your desired consistency (I like mine to be a little on the thin side when taking off the stove, because it will further thicken upon cooling), transfer it to a serving bowl and top with slivered pistachios.
- Seviyan kheer can be eaten while warm or after it’s been cooled down in the fridge.