seviyan ki kheer or milk vermicelli is a delicious Indian dessert. We call it by many names, kheerni, Payasam, seviyan kheer. Each family has its own recipe of sewai kheer. Some add dry fruits to their meethi seviyan, others serve it as plain semiya payasam. Some add saffron others just cardamom. Most mums love to make it for their kids. Picky kids may say no to glass of milk but they will never refuse a bowl of pudding. This sweet is great for them as you may optionally add chopped nuts and saffron. It is simple and needs less time and attention than other sweets. You can cook it on the burner, while you make dinner.
Everyone loves it. All you need is some roasted vermicelli, milk and sugar. Yet the treat is delicious. Kids love it and even elders who cannot chew much. Vermicelli is usually made of durum wheat and is quite filling.
- whole wheat vermicelli /roasted vermicelli
- full cream milk
- charoli/chironji seeds
How to make vermicelli kheer?
Learn how to make seviyan with milk in easy steps.
- Roast vermicelli and chironji seeds in ghee in a sauce pan until they are golden brown.
2. Cook until it turns light brown in color.
3.Add milk and let it cook on low flame until it comes to a boil.
4. Add sugar to the sauce pan and turn off the heat once vermicelli is cooked.
Did you know you can prepare vermicelli without milk too?
Yes, sewai recipe can be made with or without milk. You can make a sweet or savory as per your taste. Salty -Have it as vermicelli upma/sevai upma/seviyan vermicelli south Indian style for breakfast. There is another lesser known recipe amongst semiya sweet recipes. We have it as seyun patata where you serve dry sweet vermicelli with fried spicy potatoes. Drooling on it as I speak. This Sindhi recipe is perfect for weekend brunch.
Related kheer recipes
All above can be eaten in fasting except rice pudding. If you want to eat rice pudding in fasting period, use moraiyo or sama ki chawal instead of gobind bhog or normal rice.
How to make vermicelli sweet ? What are the different methods? We can make it by boiling milk with vermicelli as given above. You can also add milkmaid or condensed milk along with some full cream or whole milk for instant version. However you may need to adjust the sugar accordingly. Add saffron, nuts and raisins as per your choice to your seviyaan.
You can store payasam in refrigerator for 3-4 days. It tends to go thicker as sev will tend to absorb all milk. Whenever you wish to eat it, just add warm milk to it or boil it with some extra milk. Adjust sugar accordingly.
seviyan kheer recipe | sevai kheer recipe
- 1 cup vermicelli roasted is preferred
- 4 cups milk 1000ml
- ¼ cup sugar or to taste
- 1 tbsp. charoli/chironji seeds
- Heat a tbsp. of ghee and roast vermicelli in it until brown. Add chironji seeds.
- Add the milk and let it boil on low flame.
- Add sugar and mix well. You may optionally add chopped nuts as per choice.
- Turn off the heat when vermicelli is cooked.
- Serve hot or cold, in a bowl as per choice.
The amount of vermicelli can be decreased or increased as per the liking. If you add more vermicelli the consistency will be much thicker.
You can add saffron, cardamom powder or rose water to the pudding.
Nuts can be added as per your choice like unsalted cashews
Pudding tends to be thick when cooled. If you don't like thick pudding then add some more milk to it while serving it warm or cold.
Seviyan is also called as shavige,santhakai, saemia or simaiya ki kheer.
chawal ki kheer can be eaten during Hindu fasting period if you use sama ke chawal instead of basmati rice to make rice pudding.
Ksheer. It is one of the oldest known dishes in the world, dating back to 400BC with mentions in Ramayana & Mahabharata.
Bambino vermicelli, MTR vermicelli, Anil vermicelli are popular in India.