This Seviyan Kheer recipe (Vermicelli Kheer) is a deliciously creamy milk based dessert that hails from South Asia. This easy and quick sweet dish is ready in only 15 minutes. If you want to make this without milk, then you can make Meethi Seviyan too.
- What is Kheer?
- Quick Seviyan Kheer
- The Difference between Seviyan Kheer and Sheer Khurma
- Ingredients for Seviyan Kheer recipe
- Can I make this recipe vegan?
- How to make Seviyan with condensed milk
- Sweet Vermicelli with evaporated milk
- How to make Seviyan Kheer in Instant Pot
- Storage and freezing instructions
- Pro Tips:
- How to make Seviyan Kheer step by step and video recipe
- FAQs
- Other Indian milk sweets
What is Kheer?
Kheer is a sweet dish from South Asia, particularly served in India and Pakistan. Its primary base is boiled milk and sugar which then can have a number of variations.
These include rice, vermicelli, tapioca, paneer, semolina, oats, quinoa and sabudana kheer. This is the traditional recipe for rice kheer .
We love milk-based Indian sweets and these are some of our favourite kheer recipes: Rice Kheer Pressure Cooker + Instant Pot , Moriyo Phool Makhana Kheer, Shahi Mango Paneer Kheer, Instant Pot Doodh Poha Kheer
Kheer is often made for special occasions but is easy enough to be made for a quick dessert too!
Quick Seviyan Kheer
This recipe has many different names. Seviyan Kheer is also called Vermicelli Kheer, Sevai Kheer, Semiya Kheer, Vermicelli Payasam or Semiyan Payasam in South India and it is often eaten during religious festivals. However, it can also be enjoyed at any time of the year because it comes together just in few minutes.
My Mum taught me how to make this delicious Indian dessert a few years back, and sometimes I have had sweet cravings after a spicy meal, this easy recipe for kheer always came to the rescue.
This super easy quick seviyan kheer is a straightforward recipe and can be made with pantry ingredients.
It is prepared with by simmering whole milk with ghee roasted vermicelli and sugar and flavoured with cardamom and nutmeg powder and topped it up with slivered nuts.
I love eating this kheer whilst it is hot but it is also delicious cold.
The Difference between Seviyan Kheer and Sheer Khurma
There is a lot of confusion between these two similar-looking desserts which uses almost similar ingredients and method, however, there is quite significant differences between them.
Seviyan kheer is popular amongst every culture and made during many festivals and required fewer ingredients. For seviyan kheer even thicker vermicelli works fine too.
Whereas Sheer Khurma is popular amongst the Muslim community and often made during Eid all over the world. Eid celebrations are incomplete without this delicious and rich Sheer Khurma.
It is mainly prepared with very fine and thin vermicelli which often called nylon seviyan, lots of nuts, dates and sugar and saffron is added for that unique flavour. Basically, sheer khurma means milk with dates.
In sheer khurma, first nuts are fried in ghee and later added to the recipe. Once the dish is made, a ghee tempering with either clove or cardamom poured the dessert.
Traditionally, sheer khurma is served warm.
Did you know you can prepare Sheer Khurma in Instant Pot too? Try our 1 minute vermicelli kheer recipe or semiya payasam now, you won’t be disappointed.
Ingredients for Seviyan Kheer recipe
All ingredients for can be easily found in indian grocery stores.
Full ingredients with measurements are available in the recipe card below at the end of this post
Vermicelli Noodles – these are basically thin noodles. I use normal thickness vermicelli. Toasting the vermicelli before adding to the milk removes the rawness and lends great colour. It is sold as whole wheat vermicelli. For ease, buy the roasted semiya variety rather than unroasted variety to save on time. Use leftovers to make vermicelli upma.
Milk – using whole milk or full cream milk is best as you get the creamiest kheer with a thicker consistency but you can also use skimmed or semi-skimmed.
Ghee – you can easily buy pure ghee or make homemade ghee using butter.
Sugar – use white granulated sugar to keep the white colour however, you can use brown sugar too.
Nutmeg and cardamom powder – for flavours and lends beautiful aroma, cardamom especially is part of any quintessential Indian dessert.
Nuts – aka dry fruits in India. I have used almond and pistachio but for health reasons such as allergies, you can hold off the nuts. Don’t have any nuts on hand, use milk masala instead. Some optionally add in golden raisins too, but I prefer mine without.
Optional – saffron strands.
Can I make this recipe vegan?
Yes, this seviya kheer recipe is easily made vegan by replacing the ghee with vegan ghee or oil and using non dairy milk such as almond milk, coconut milk, oat milk or cashew milk.
How to make Seviyan with condensed milk
Although, condensed milk is not the first choice to sweeten the dessert, you can use condensed milk instead of normal milk. However, omit the addition of sugar.
Sweet Vermicelli with evaporated milk
Evaporated milk is not condensed milk, in some countries, it is known as ‘unsweetened condensed milk’ however it’s consistency is not the same.
It is a shelf-stable canned cow’s milk product where about 60% of the water has been removed from fresh milk.
This milk is not sweet therefore you have to use sugar or other sweeteners in the recipe.
Addition of evaporated milk makes this kheer creamy, rich and speed up the recipe and saves lots of time.
Once the seviyan are roasted, add evaporated milk and sugar together and cook only a minute or so and turn off the heat and transfer the kheer in a bowl to prevent sticking it to the base of the pan.
How to make Seviyan Kheer in Instant Pot
You can also use the instant pot pressure cooker to make sevai kheer. You can use the dump and start method if you have bought pre-roasted vermicelli or use saute mode to fry off the vermicelli first.
If using raw vermicelli, select saute mode and add ghee and vermicelli to the inner pot. Saute until golden brown. Pour in the milk, cardamom powder and sugar and mix well, ensuring there is no vermecelli stuck to the bottom of the pot.
Close the lid, and move the pressure valve to sealing position. Select Porridge mode and set the timer to around 7 minutes. Once done, allow for natural pressure release.
Storage and freezing instructions
As this delicious vermicelli pudding is a milk-based dessert, it is best eaten fresh. This kheer can be stored in a refrigerator for a couple of days, 3-4 days, in an airtight container.
Do not store at room temperature if you reside in a hotter climate. You may freeze the kheer for a couple of weeks if you like.
Thaw in the fridge then gently reheat on stove or microwave before eating.
Pro Tips:
While roasting the seviyan, keep an eye on it as it thin vermicelli burns quickly. Stick to a low flame
Add a little kewra or rose water at the end to add a gorgeous fragrance and flavour to the semiya payasam recipe.
Use single or double cream or half and half for an extra indulgent treat, but only add it when you add sugar to prevent it burning. You’ll get a more creamy texture.
If you are using evaporated milk, don’t cook kheer for longer it will stick to the bottom of the pan.
You may add cashew nuts, charoli/chironji or raisins too.
Add more milk if kheer gets too thick to achieve a thinner consistency. This happens as the kheer cools.
How to make Seviyan Kheer step by step and video recipe
First melt ghee in a medium size and wide mouth heavy bottom pan.
Add broken vermicelli noodles (smaller pieces will be easier to eat)
Roast on low heat.
When golden brown and aromatic, remove the vermicelli strands in a plate or bowl.
In the same pan add milk, boil for 3-4 minutes on medium flame and add roasted seviyan.
Simmer on medium heat for 4-5 minutes, keep stirring.
Add sugar and cook further couple of minutes or until it reaches your desired consistency.
Flavour the kheer with cardamom and nutmeg powder, garnish it with chopped nuts.
For seviyan kheer recipe, nuts do not require frying. However, if you don’t like raw nuts you can fry them before roasting the seviyan.
Vermicelli noodles are made of whole wheat flour and water and come in different varieties of thickness. These pasta are available in any Indian or Pakistan food stores, also available in major British supermarkets too.
There are no hard and fast rules to enjoy this dish, have it how you like it. If I make it in the winter I serve it hot and if in the summer, I love to have it chilled. This kheer is best enjoyed after having Paneer Tikka Biryani or pair it with Tofu Dum Kali Mirch , Indian vegetable curry and Mande Roti .
Other Indian milk sweets
See our full list of Indian Milk Desserts
Doodh Pak – Gujarati style rice pudding
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Seviyan Kheer (Sweet Vermicelli with Milk)
Equipment
- pan
Ingredients
- ½ cup vermicelli broken
- 2 cup whole milk
- ½ cup sugar
- 1-2 tablespoon ghee clarified butter
- 3 tablespoon slivered nuts almond and pistachio
- ½ teaspoon cardamom and nutmeg powder
Instructions
- Heat ghee in a heavy-based pan or kadai.
- Add seviyan and roast till golden brown and aromatic on low heat.
- Remove it in another plate.
- In the same pan add milk, bring it to boil and cook the milk for 3-4 minutes.
- Now add roasted seviyan and mix well.
- Simmer the mixture another 5 minutes on medium heat.
- Add sugar and cook 1 minute.
- Flavour the kheer with cardamom and nutmeg powder.
- Garnish the dessert with slivered nuts.
- Serve hot or cold.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Seviyan Kheer (Sweet Vermicelli with Milk)
Equipment
- pan
Ingredients
- ½ cup vermicelli broken
- 2 cup whole milk
- ½ cup sugar
- 1-2 tablespoon ghee clarified butter
- 3 tablespoon slivered nuts almond and pistachio
- ½ teaspoon cardamom and nutmeg powder
Instructions
- Heat ghee in a heavy-based pan or kadai.
- Add seviyan and roast till golden brown and aromatic on low heat.
- Remove it in another plate.
- In the same pan add milk, bring it to boil and cook the milk for 3-4 minutes.
- Now add roasted seviyan and mix well.
- Simmer the mixture another 5 minutes on medium heat.
- Add sugar and cook 1 minute.
- Flavour the kheer with cardamom and nutmeg powder.
- Garnish the dessert with slivered nuts.
- Serve hot or cold.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
MARWARI DUM ALOO | PANTRY STAPLE BABY POTATO CURRY
Grandma’s Dum Aloo
I learnt this recipe from my grandma who used to love making it as it was so quick – she is originally Rajasthani so this is an authentic dum aloo recipe.
My mum makes this dum aloo a lot at home as it is my brother’s favourite – so naturally, I had to learn it too!
While I was studying far from home, the small jar masala always accompanied me.
This recipe does not use any fresh ingredients in the masala, making it a great recipe for when fresh vegetables are not easy to find.
Marwari Dum Aloo
This super easy Dum Aloo gravy recipe is vibrant and packs a powerful taste punch!
It is without onion garlic or any fresh spices and herbs.
Uses food cupboard ingredients.
This recipe is close to an authentic Kashmiri Dum Aloo recipe but without onion-garlic.
What is the difference between Marwari and any other Dum Aloo recipes?
Usually, most of the dum aloo recipes across India, are prepared with a bucketful of ingredients such as whole spices, nuts, tomatoes, onion, garlic and potatoes are deep-fried for the dish.
Whereas Marwari dum aloo is easy quick and won’t require onion garlic, tomatoes or nuts. Also, this recipe does not require deep frying the potatoes and yet it is delicious.
Is this Dum Aloo Spicy?
This Dum Aloo recipe is mild but still retaining incredible and intense flavours. Do not be fooled by the rich red colour!
It can be made spicier by substituting some normal red chilli powder instead of kashmiri chilli powder.
But do NOT use the same amount of red chilli powder as kashmiri chilli powder because it will be too spicy to eat!!
Is it a make-ahead recipe?
Yes, you can make this recipe in advance and keep it in the fridge in an airtight container. The curry develops flavours whilst sitting in the fridge.
The curry may get thick whilst it cools and when in the fridge so when reheating, add a spoon of water and warm it up thoroughly. Adding water will not decrease the flavour and strength of the curry.
What you will need to make Rajasthani Dum Aloo recipe
● Baby Potatoes – baby potatoes are best as they retain their shape when cooking. Normal potatoes tend to become floury and can mush when cooking.
● Oil – use an oil such as sunflower, olive oil or vegetable oil to cook in.
● Yogurt – use a plain yogurt here. Whole yogurt is better than low-fat as low fat tends to be quite sour. We have used a full-fat Greek yogurt
● Sugar – a small spoon of white sugar.
● Whole spices – cumin and coriander seeds, fennel seeds, whole black pepper and cloves, backbone of this curry.
● Spices powders – Kashmiri red chilli powder, ginger powder, hing and cardamom powder (optional)
Dum Aloo Masala
The masala can be made months in advance. We make our Dum Aloo masala and store for around 1 year in a jar in the food cupboard.
We have not noticed a reduction in the potency of the masala but you may feel like as you make the masala fresh, you will need to use less to achieve the same flavour.
Why add yogurt end of cooking?
We add yogurt after turning off the heat, so the yogurt doesn’t split in the curry.
What to serve with Marwari Dum Aloo?
Serve this lip-smacking and finger-licking curry with Restaurant style garlic & coriander naan , ajwain paratha or Roti .
For a change, we tried with Gujarati Plain Thepla , trust me it the combination was so good!
Don’t like flatbreads with curry? Try this with Mint and Green Pea Rice or even just plain boiled rice.
Either way, you’ll be able to enjoy this delicious finger-licking curry.
Storage and Freezing Suggestions
This curry stays good for a couple of days if stored in a refrigerator. I would not recommend freezing the potatoes.
Do not leave dum aloo on a worktop in hot weather for more than 6-8 hours, boiled potatoes go bad very quickly in hot temperatures.
How to make Marwari Dum Aloo step by step
Marwari Dum aloo can be made in less than 15 minutes if you have preboiled potato ready. We like to cook our potatoes in the Instant pot.
Add one cup water in the pot of Instant pot, place steamer.
Put potatoes and close the lid.
Cook the potatoes on HIGH PRESSURE COOK for 3 minutes.
NPR 10 minutes, open the instant pot lid.
Remove the potatoes from the pot , let it cool slightly.
Peel the skin, and use it in the recipe.
Dry roast whole spices.
Let it cool completely.
Grind in a coffee grinder to a fine powder, add kashimiri red chilli, dry ginger, cardamom powder and hing. Mix well.
Take 1 tbsp, add 3 tbsp water and mix, leave it aside.
Heat oil in a heavy base pan or kadai.
Add boiled and peeled potatoes.
Roast on low heat it until lightly brown all over.
Add masala paste.
Fry the masala on low heat for a few seconds.
Add water and salt.
Bring it to boil and let it simmer.
4-5 minutes.
Once the gravy gets thicker, turn off the heat.
Add sugar.
Yogurt
Mix well and let it sit for 5 minutes.
Pantry Staple Baby Potato Curry Video
Tip:
Do not add yogurt whilst curry is cooking on heat.
You can make this dum aloo dry as well but adding less water in the cooking stage.
For a vegan option, use vegan yogurt.
Other Dum Aloo recipes
Goda Masala Dum Aloo
Farali Dum Aloo
Marwari Dum Aloo – Pantry Staple Baby Potato Curry
Ingredients
Dum aloo masala
- 2 tbsp cloves
- 2 tbsp fennel seeds
- 2 tbsp black peppercorn
- 4 tbsp coriander seeds
- 2 tsp. cumin seeds
- 10-12 tbsp chilli powder kashmiri red
- 2 tbsp ginger powder dry
- 1 tbsp cardamom powder
- Big pinch asafoetida – hing
Dum aloo
- 400 g baby potatoes boiled and peeled
- 75-100 ml yogurt plain mild
- 1-2 tbsp dum aloo masala
- 1 tbsp. sugar
- 4 tbsp. oil
- Salt to taste
Instructions
Masala
- Dry roast the whole spices on low heat in a pan.
- Cool completely and grind in a coffee grinder.
- Mix it with chilli, ginger, cardamom and hing.
- Leave it aside.
- Keep 1-2 tbsp masala in a small bowl and remained store in an airtight container for later use.
Dum aloo
- Heat oil in a heavy-based pan or kadai.
- Add 4 tbsp water in 1 tbsp masala and mix well.
- Fry the baby potatoes in oil until light golden brown.
- Add in the masala paste in fried potatoes and cook the paste just for a few seconds.
- Pour 250-300 ml water and salt, cook the curry, until the gravy gets thicker.
- Turn off the heat.
- Add sugar (optional) and whisked yogurt and mix well.
- Let it sit the curry for 5 minutes.
- Heat it for a few minutes before serving.
- Garnish it with the freshly chopped coriander if you have any.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
