Namaste! đ Welcome to my kitchen. Today, I am sharing my beloved recipe for Seviyan Kheerâa rich, creamy, and fragrant vermicelli pudding slow-cooked in full-cream milk, infused with cardamom, and roasted in pure Desi Ghee. It's the perfect dessert for festivals or quick sweet cravings!
Namaste! đ Welcome to my kitchen. Today, I am sharing my beloved recipe for Seviyan Kheerâa rich, creamy, and fragrant vermicelli pudding slow-cooked in full-cream milk, infused with cardamom, and roasted in pure Desi Ghee. It's the perfect dessert for festivals or quick sweet cravings!
Check off ingredients as you gather them.
Heat Desi Ghee in a heavy-bottomed Kadhai on medium-low heat.
Add the chopped nuts and raisins, fry until golden brown, then remove and set aside.
In the same Kadhai with remaining ghee, add the Seviyan and roast on low flame until they turn a beautiful golden brown color.
Pour in the full-cream milk slowly, stirring continuously to avoid lumps. Bring it to a boil.
Reduce the heat and simmer the milk on low-medium flame for 12-15 minutes, stirring occasionally, until the vermicelli is soft and the milk thickens.
Add sugar and the saffron-infused milk. Stir well and cook for another 3-5 minutes until the sugar dissolves completely.
Turn off the heat, stir in the cardamom powder, and garnish with the roasted nuts and raisins.
Serve warm or chill it in the refrigerator before serving for an extra rich taste!
Leftover kheer can be stored in the refrigerator for 2-3 days. It will thicken further as it cools; simply add a splash of warm milk to reach your desired consistency when serving.
Absolutely! You can substitute Desi Ghee with coconut oil and use almond milk or coconut milk instead of dairy milk. Just ensure you simmer on low heat so the nut milk doesn't curdle.
Seviyan continues to absorb milk as it cools. If it gets too thick, simply stir in a splash of warm milk before serving to adjust the consistency.
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25+ Years Cooking Legacy
Born into the traditional food culture of Haryana and married into the rich cultural heritage of Shekhawati, Savita Shekhawat shares generations-old family recipes, hand-ground spice traditions, and home-tested cooking methods with modern kitchens.
Her recipes combine authentic Indian flavors with clear, step-by-step guidance, helping home cooks recreate traditional dishes with confidence.
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