Seviyan Kheer is one of the traditional Indian sweet dishes that are very popular all over. It is the most demanded dish in festivals like Diwali, eid, and Raksha Bandhan. Here the main ingredients are Vermicelli which is cooked in milk with lots of dry fruits of your choice. Seviyan Kheer can also be made dry without adding any milk which is also very delicious.
The whole procedure is the same but just the milk is missing. Here I have used a special ingredient that most of you haven’t tried yet which is clove. The aroma of cloves makes this dish even more delicious and aromatic.
Tip: If you like seviyan chilled then you must keep the milk level a bit higher than the usual as by keeping it in a refrigerator will thicken the milk and your seviyan might be dry, so if you want to enjoy milky seviyan then add one cup more while cooking.
Prep Time – 5 Minutes
Cook Time – 15 Minutes
Yield – 4
Difficulty Level – Easy
- 2 cup crushed vermicelli
- 4 cups fresh milk
- 4 tablespoons sugar
- 3 to 4 cardamoms
- 2 cloves
- 3 tablespoons ghee
- 2 tablespoons crushed unsalted almonds
- 2 tablespoons crushed cashews
- 2 tablespoons crushed unsalted pistachios
- Heat ghee in a sauce pan and add crushed cardamoms and cloves. Sauté until fragrant then add roughly crushed seviyan (vermicelli) and fry with constant stirring with a wooden spatula until golden brown. Don’t overcook.
- Now add milk and cook until the milk begins to boil. Cook for 2 to 3 minutes then add sugar and crushed almonds.
- Keep stirring until the sugar is dissolves properly and the mixture thickens a bit. Lower the heat and simmer for about 5 to 7 minutes. The milk will thicken more and the vermicelli will be soft.
- When ready take out in a serving dish and garnish with crushed pistachios and cashews. You can enjoy this hot but if you place in a refrigerator until chilled and then serving will double the taste of this delicious sweet dish.