Seviyan kheer recipe | Semiya payasam recipe | Vermicelli kheer recipe | How to make semiya payasam

Seviyan kheer recipe | Semiya payasam recipe | Vermicelli kheer recipe | How to make semiya payasam

Author: Rumki Paul https://www.facebook.com/rumkisgoldenspoonhttps://www.instagram.com/rumkis.golden.spoon/https://www.pinterest.com/Rumkisgoldenspoon/https://twitter.com/RumkiSpoon
Course: Dessert
Cuisine: Indian
Preparation Time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes
Servings: 5-6 Persons

Seviyan kheer recipe aka Semiya payasam recipe is one of the most popular signature desserts in the subcontinents of Asia. It is a traditional dessert which is prepared during festive season to bring smile on closed ones’ faces. In this preparation, Ghee roasted Seviyan (Vermicelli) is cooked in Milk with dry fruits and flavoured by Cardamom pods. This authentic Seviyan Kheer is sweetened by refined Sugar.

Seviyan kheer recipe is a very simple and easy to make which requires very few and easily available ingredients to get cooked. To prepare this delicious dessert, it hardly takes half an hour of cooking time. I have sweet tooth and always used to insist my Mom to prepare different types of desserts during festival and this vermicelli Kheer recipe is one of them. Even today, a bowl of rich and creamy semiya payasam, with some hot poories makes my day special and full of life.

The most delicious recipe for seviyan kheer, I ever had in my life is my best friend’s homemade special eid seviyan kheer recipe. I still remember, how I used to wait for the invitation of Eid from her just to devour the delectable Seviyan Kheer during my school days.

Types of Seviyan Kheer

In the different regions of India, Pakistan and Bangladesh, it is prepared in many ways with different flavours, texture and taste.

Coconut Seviyan kheer, Kesar Seviyan kheer, Jaggery Seviyan kheer and many more. During the festival of Eid, other than this Seviyan kheer recipe, Dry Seviyan kheer is also prepared.

Reason behind the popularity of Seviyan Kheer

Before directly jumping into the recipe, let me share few interesting facts about Seviyan (Vermicelli).

Types of Seviyan (Vermicelli)

What type of milk is used for the recipe?

To prepare the Seviyan Kheer recipe, always use full fat milk. It gives best result. Normally, in the traditional recipe of kheer, neither Khoya, Mawa or condensed Milk is used to make it yummier or to thicken its consistency. I have followed the same to uphold the authenticity of the dish.

But in today’s busy life, it is fine to tweak a bit to make the Kheer yummy in less time during festivals. So, you can use these thickeners if you are running out of time.

Best utensils to prepare Seviyan Kheer

Always use heavy bottom non-stick pan to prepare Seviyan Kheer recipe. It prevents the milk from burning and even helps milk not to stick the pan along the sides.

Seviyan Kheer recipe with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before directly jump into the recipe, let me share few tips and tricks about the recipe.

Tips to prepare perfect Seviyan Kheer recipe

How to make semiya payasam?

To prepare the seviyan kheer recipe, first I have roasted the dry fruits and then roasted the vermicelli in ghee. I have used non-roasted Vermicelli for the recipe.

I always prefer to use the non-roasted ones because I always roast them in Ghee (Clarified Butter). It gives a fabulous aroma to the dish which you will not get in readymade roasted Vermicelli. The roasted Vermicelli gives better texture to the dish than the raw ones. It resists the Seviyan Kheer to become soggy and dull.

Add milk into a pan and bring it to boil. Once the milk started boiling, put the flame in low and add cardamoms into it.

I have used Cardamom pods for flavouring. Cardamoms have endless contribution in Indian dessert. It has helped hundreds of dessert recipes to shine with its charming flavour. You can also prefer to use Cardamom powder instead of cardamom pods. If you are using Cardamom pods, make sure to discard them before serving. A sudden bite of it can make your guests or friends unhappy and will spoil all your efforts.

Reduce the milk slightly and then add the roasted vermicelli into the milk. Cook it till the vermicelli become soft. Then add sugar and melt it completely. Cook the seviyan kheer recipe in low flame until you get the desired consistency.

Add dry fruits into the vermicelli kheer and give a nice mix. I have used Cashews and Raisins to the Semiya payasam recipe to enhance its taste. The roasted dry fruits give a nice bite and flavour to the dish which goes amazing with the rich and soft vermicelli. You can add any of your favourite dry fruits. Specially during festive season, don’t be shy to add more Nuts and Raisins to make the dessert richer and royal.

Ingredients:

• Full fat Milk, 1 litre
• ¾ cup of Vermicelli (Seviyan)
• 1 tablespoon clarified Butter (Ghee)
• 2 tablespoons Raisins
• 3 tablespoons Cashews
• ¾ cup of Sugar (Quantity of sugar may vary according to taste preference)
• 3 Cardamoms (Elaichi), crushed
• 1 tablespoon Raisins-Cashews, for garnishing

1. Pour Milk into a heavy bottom saucepan and bring it to boil.
   

2. Add Cardamoms and stir the milk in medium high flame until it starts boiling.
   

3. Put the flame in low and stir occasionally until the Milk is reduced to around 800 ml.
4. On the other side, add Ghee into a pan and let it melt.
   

5. Add Cashews and Raisins into the pan and fry them for a minute in low flame.
   
   

6. Take them out on a plate/bowl and keep them aside.
   

7. Put the Vermicelli (Seviyan) into the pan.
   

8. Cook it for 3-4 minutes in medium low flame. Stir continuously.
9. Cook them till the colour turns golden brown.
   

10. Transfer the roasted vermicelli (Seviyan) into the Milk slowly (Step 3) and stir vigorously to avoid any lumps.
    

11. Put the flame in low and cook it until the Vermicelli (Seviyan) becomes soft.
    

12. Add Sugar and stir until it dissolves completely.
    

13. Add Raisins and Cashew nuts and give a nice mix.
    

14. Cook them in low flame for another couple of minutes.
15. Give a final stir to the kheer and switch off the flame.
    

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