Seviyan kheer is a pudding made with vermicelli in sweetened milk. It is relished as a special dessert of various festivals in India; among which Eid-ul-fitr/Eid and Raksha Bandhan are the festivals that manifest the exceptionally significant place of this dessert in the festive meal-menu. The ongoing days of Ramazan month end with Eid-ul-fitr festival and during these days this dessert is included in Iftaar (the act of breaking one’s fast in evening during Ramadan) everyday. Other one that is Raksha-Bandhan is the celebration of sacred bond of brother and sister. There also it is a special sweet dish cooked for festive food. Both festivals are soon going to knock our doors. So this one goes as my contribution to these celebrations’ feast, the very sweet and scrumptious Semiya Kheer.
Updating another dessert with milk, reminds me to share one fact of mine; that, I don’t like milk at all. And I used to be so fussy at having milk during my childhood. Still also I can’t have a glassful of whole milk at once and that too regularly. Never! Thank God after growing up, I am not scolded by mom to drink it full 🙂 . It’s the benefit of being a grown up 🙂 . To make me intake some milk anyway, she used to opt for this Vermicilli kheer many a times. And that seemed and tasted so yummy. I liked the combination of vermicelli in milk and now also Sevaiyan are very much likeable for me. I don’t know, these vermicelli have something unique that blend exceptionally well with milk and imparts a delicious dessert following a simple and easy cooking method with simple ingredients. Here its recipe goes-
Time Taken: 45-50 min
Vermicelli/ Seviyan- ½ cup
Milk- ½ liter
Sugar- 4 tbsp or ½ cup
Cashew nuts- 8 (roasted and chopped)
Almonds- 8-10 (roasted and chopped)
Chironjee- 2 tsp
Dates- 1-2 or 1tsp (deseeded and chopped small)
Raisins- 2 tsp (soaked in lukewarm water. This helps in swelling them up)
Cardamom Powder- 1½ tsp
Clarified butter/ Desi ghee- 1 tbsp
Steps to follow-
- Heat clarified butter in a skillet, add in vermicelli and roast until they turn nice golden brown, on medium flame. Remove them from flame and keep aside. In that skillet only, you can roast cashew nuts and almonds (drizzle few drops of desi ghee, if needed) and then chop.
- Place a deep heavy bottomed pan on flame, pour in milk and bring it to boil on high flame.
- When it comes to boil, lower the flame and let it simmer.
- Start stirring and reduce it by 1/3 (you can measure 1/3rd as milk turns a bit thicker in consistency and a level slightly higher than half of the milk-measure) with stirring and scratching stuck milk on sides of pan. Do it at frequent intervals.
- Now add sugar; dissolve it with stirring and cook again for 8-10 min.
- Mix in roasted vermicelli. Stir cook for 5-8 min more.
- Turn off flame and mix cardamom powder & all dry fruits and nuts. Enjoy it hot or cold garnished with other chopped nuts and dry fruits.
Dates are optional ingredients (if you like including them, use them otherwise you can skip)
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- Semiya Payasam, Semiya Kheer, or Vermicelli Pudding – 1 (aahaaram.wordpress.com)