About Seviyan Kheer
In the Urdu language, the term ‘seviyan’ refers to vermicelli noodles. Hence across the Indian subcontinent, the milk pudding made with vermicelli and milk is known as seviyan kheer. It is also called – sevai ki kheer, seviyan payasam, vermicelli kheer, or semiya kheer. Seviyan Kheer is very similar to a Persian dessert Sheer Khurma. The difference between these two desserts is Sheer Khurma is made with very thin thread-like vermicelli and sweetened with dates. The humble dates hold pious importance during the holy month of Ramadan. And to celebrate the festival of Eid a rich and creamy sheer korma sweetened with dates is prepared. This seviyan kheer recipe of mine might not be an authentic heirloom recipe. But over the years it never fails to yield a gratifying bowl of pudding perfect for festive feasts.
What is ‘vermicelli’?
Vermicelli is a thin, thread-style noodle or pasta. In the Indian sub-continent, it is known as ‘semiyan’, ‘seviyan’, or ‘semiya’. Apart from making kheer, the vermicelli is used to make upma, cutlet, and a variety of other Indian dishes. Semiya is made of a variety of flour like all-purpose flour, rice, wheat, or even semolina. These days there are gluten-free vermicelli noodles made with ragi, jowar, or rice flour easily available in the supermarket.
How To Make
Making seviyan kheer is an easy, fuss-free process. Step 1) Soak saffron in two tablespoons of warm milk. Stir and keep it aside. Step 2) Boil milk in a thick-bottomed dish. Use full-fat milk to get the desired creaminess. Add cardamom powder, and simmer till it reduces to half the original amount. Step 3) Meanwhile, in a frying pan heat ghee. Add nuts like almonds, pistachio, and cashews and fry them till golden. Transfer to a plate. These fried nuts are used for garnishing the kheer. Step 4) In the same frying pan add more ghee and add vermicelli. Fry the seviyan (vermicelli) for 2 – 3 minutes over low heat. They will become golden and slightly crisp. Turn off the heat. Step 5) Add ghee-roasted vermicelli to the thickened milk, sugar, and half of the soaked saffron. Stir to combine. Step 6) Cook the kheer till seviyan are soft, and the sugar is dissolved. Turn off the heat. Step 7) Transfer the seviyan kheer to a serving bowl. And allow it to cool down completely at room temperature. Step 8) Garnish with ghee-fried nuts, saffron milk, edible silver leaves, and rose petals.
Storage Suggestion
Allow the seviyan kheer to cool down completely at room temperature. Transfer it to an airtight container. Store it in the refrigerator for 3 – 5 days. You can serve it cold or warm. If you like to serve the kheer hot, reheat it in a microwave or on the stovetop in a saucepan. If you are planning to serve it chilled, transfer the pudding to an earthen bowl, and garnish with dry fruits and rose petals. Keep in the fridge for 2 – 3 hours. Bring it out just before serving.
My Tried & True Tips
More Eid Special Recipes
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follow us on Instagram and Youtube for video recipes. Roasting vermicelli and dry fruits for the kheer is an essential step. It enhances the taste of the pudding. Do not roast vermicelli or dry fruits for too long as they might burn and taste bitter. Do not add sugar or vermicelli before the milk is thickened or reduced in quantity. If you like to serve seviyan kheer chilled, please note, that the texture of the kheer thickens a bit more after cooling down. Hence, while cooking adjust the consistency accordingly. A dash of aromatic ingredients like saffron, rose petals, kewra essence, or rose water gives a rich Mughlai-style taste and aroma to the kheer.
