How to make Seviyan Kheer

Roasting vermicelli

1: Heat 1 tablespoon ghee in a heavy kadai or pan.

  1. Add 3 cloves. Fry for 2 to 3 seconds. Including cloves is optional.
  2. Add 1 cup broken seviyan or vermicelli or semiya. If the vermicelli strands are very long then break them with your hands prior to roasting.
  3. Stir and continuously roast seviyan on low to medium-low heat. Stir often while roasting semiya for even browning.
  4. Roast on a medium flame till the seviyan strands turn golden brown.

6: Pour 2-4 cups of milk into the pan. Milk can be chilled, hot or at room temperature. For thicker kheer, add less milk.

  1. Mix very well.
  2. Simmer milk on a low to medium-low heat. Stir occasionally so that the milk or seviyan does not stick to the bottom of the pan.
  3. Let the milk come to a boil.
  4. Once the milk comes to a boil, then add 1 tablespoons sugar or as required according to your preferred sweetness.
  5. Mix very well so that all the sugar dissolves.
  6. Add ½ teaspoon cardamom powder (ground cardamom) and 2-3 chopped almonds.
  7. Mix well.