Seviyan Kheer Recipe

Time and servings

Prep time	5 min
Cook time	25 min
Total time	30 min
Serves	5 servings

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Ingredients

• 1 tbsp ghee / clarified butter
• 5 cashew / kaju (broken)
• 1 tbsp raisins / kishmish
• ¾ cup vermicelli / semiyan
• 4 cup milk
• ¼ cup sugar
• ¼ tsp cardamom powder / elachi powder

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Instructions

1. firstly, in a tawa heat 1 tbsp ghee and roast 5 broken cashew and 1 tbsp raisins.
2. roast till they turn golden brown, keep aside.
3. in the same ghee roast ¾ cup vermicelli on low to medium flame for 5 minutes.
4. roast till the semiyan turns golden brown. keep aside.
5. in a large kadai heat 4 cup milk and get to boil stirring occasionally.
6. now add roasted vermicelli and give a good mix.
7. boil for 10 minutes or til semiyan softens.
8. now add ¼ cup sugar and mix well. add more sugar depending on the sweetness you are looking for.
9. boil for 5 minutes or till kheer thickens.
10. additionally, add roasted cashew - raisins and ¼ tsp cardamom powder. mix well.
11. finally, serve semiyan kheer chilled or hot garnished with few nuts.

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Step-by-step

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Video

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Notes

• firstly, once the kheer is cooled, it thickens. so add more milk to adjust consistency.
• also roast vermicelli on low flame, else they might burn and taste bitter.
• additionally, add semiyan once milk comes to a boil, else semiyan might turn sticky.
• furthermore, adding khoya / mava / condensed milk / cream will enhance the flavour.
• finally, semiyan kheer recipe tastes great when served warm or chilled.