This is one of the most common sweets/desserts made in India for any festive occasion. For festivals, celebrations, weddings, functions, seviyaan kheer/shaavige kheer is a default option. It tastes good at room temperature or warm or even chilled. I have used whole wheat seviyaan (thin and long) and added less sugar. Add more sugar if you like and add more milk if you want the consistency to be thinner. Chopped dry nuts like almonds, pistachios, cashews and raisins add a wonderful aromatic flavour and crunch. I have dolled up my vermicelli kheer, it is one of my favourite desserts and I love it slightly chilled.
Seviyaan Kheer | Whole Wheat Seviyaan Kheer | Shavige Payasa | Vermicelli Kheer
Prep time
Cook time
Total time
Creamy and delicious seviyaan kheer with roasted dry nuts
Author: Vindhya Desai
Recipe type: Dessert
Cuisine: Indian
Serves: 1 big bowl or 4 people
Ingredients
- 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
Method
- 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
Notes
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
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
Stepwise:
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
