Seviyan Kheer | Vermicelli Pudding

After the Rice Kheer, the next easy and much quick dessert to prepare is Seviyan Kheer. And just like Rice Kheer this too has many variations coming from each Indian home.

To prepare it you’ll need vermicelli, milk, sugar, nuts and cardamom powder. I generally prefer the store-bought roasted vermicelli, you can go for the one you like.

Optional tip: You can also add cashews and a few saffron threads if desired.

Also try: Rice Kheer.

Course: Dessert

Cuisine: Indian

Time: Preparation – 5 mins, Cooking – 25 mins, Total – 30 mins

Servings: 4


  1. Roasted Vermicelli – 1 cup
  2. Whole Milk – 1 Litre
  3. Almonds – 10 (crushed or chopped)
  4. Cardamom Powder – 1/2 tsp
  5. Raisins – 1/8 cup (soaked for 15 mins in warm water)
  6. Sugar – 1/2 cup.

PS: 1 Cup = 250 ML

How to make Seviyan Kheer:

  1. Heat milk in a thick bottom pan and bring it to boil
  2. Turn the flame to low. Add seviyan and stir
  3. Cook on low flame till it thickens, stir occasionally. Takes about 15-20 mins. Remember to keep scraping the dried milk from the sides of the pan and add it back to the pan
  4. Add raisins, almonds and cardamom powder. Cook for another 5 mins or till you have the desired thickness
  5. Turn off the flame. Add sugar and mix well
  6. Your Seviyan Kheer is ready. Serve hot or refrigerate to serve chilled.

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