Seviyan Kheer

Easy to make dessert. People call it by many names… Seviyan, Jave or Vermicelli Kheer.

Course: Dessert

Cuisine: Indian

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

Servings: 5-6


  1. Seviyan (Vermicelli) – 1 cup (roasted)
  2. Whole Milk – 1 L
  3. Almonds – 8
  4. Cardamom (Elaichi) – 2
  5. Raisins – 1/4 cup
  6. Sugar – 1/2 cup

PS: 1 Cup = 250 ML

How to make Seviyan Kheer:

  1. Add milk to a pan or a kadai. Bring it to boil. Turn the flame to low
  2. Add seviyan. Stir well
  3. Cook on low flame for 20 mins. Keep scratching sides of the pan or kadai and add it to the kheer
  4. Meanwhile soak raisins in water for 15 mins, crush almonds in a mortal pestle. Keep it aside. Now crush cardamom in the mortal pestle, after removing the skin keep it aside
  5. Once seviyan is cooked for 20 mins add raisins, almonds and cardamom
  6. Cook for 5 more mins or till you reach the required thickness
  7. Turn off the flame. Add sugar and mix well
  8. Your Seviyan Kheer is ready
  9. Serve hot or refrigerate to serve chill.

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