Seviyaan Kheer | Whole Wheat Seviyaan Kheer | Shavige Payasa | Vermicelli Kheer
Author: Vindhya Desai
Recipe type: Dessert
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 1 big bowl or 4 people
- 1 Cup or 75Gm~ whole wheat vermicelli
- 1 pint(550Ml) to 600 ml whole milk
- 5-6 pistachios
- 5-6 almonds
- 7-8 powdered cardamom/elaichi
- 1 Tbsp desi ghee to roast
- 2 Tbsp sugar
- A small pinch or 3-4 strands of kesar/saffron (optional)
- 10-12 cashews broken
- 2 Tbsp golden raisins
- Dry roast almonds and pistachios
- Coarsely powder them using a mortar and pestle (pound them lightly)
- In a pan, heat half a Tbsp ghee and roast the seviyaan till golden
- Heat the milk till it scalds (just before it boils)
- Add kesar (optional)
- Add roasted seviyaan and mix well
- Add sugar and mix well
- Add roasted almond and pistachio powder. Seviyaan will start absorbing the milk and it cooks
- Add elaichi powder and mix well
- Once the seviyaan gets cooked and you like the consistency of your kheer, turn off heat
- Roast cashews and raisins in remaining ghee and pour over kheer
- Serve warm, chilled or at room temperature
Seviyaan kheer gets thicker as it sits. Add more milk and mix to adjust consistency if it becomes very thick
Use thick vermicelli if you want and regular variety instead of whole wheat
Use semi-skimmed milk if you want, whole cream milk gives good consistency to the kheer
Almonds and pistachios also help in thickening the kheer
Use any kind of sweet raisins
Recipe by Food Of Interest at https://foodofinterest.com/seviyaan-kheer/
3.5.3208