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# Seviyan Kheer Recipe
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| **Prep time** | 5 min |
| **Cook time** | 25 min |
| **Total time** | 30 min |
| **Serves** | 5 servings |
## 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
## 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.
## Step-by-step
firstly, in a tawa heat 1 tbsp [ghee](/recipes/how-to-make-butter-recipe-ghee-recipe) and roast 5 broken cashew and 1 tbsp raisins.
roast till they turn golden brown, keep aside.
in the same ghee roast ¾ cup vermicelli on low to medium flame for 5 minutes.
roast till the semiyan turns golden brown. keep aside.
in a large kadai heat 4 cup milk and get to boil stirring occasionally.
now add roasted vermicelli and give a good mix.
boil for 10 minutes or until semiyan softens.
now add ¼ cup sugar and mix well. add more sugar depending on the sweetness you are looking for.
boil for 5 minutes or till kheer thickens.
additionally, add roasted cashew – raisins and ¼ tsp cardamom powder. mix well.
finally, serve **semiyan kheer** chilled or hot garnished with few nuts.
## Video
## 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.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/seviyan-kheer-recipe-semiya-payasam/](https://hebbarskitchen.com/seviyan-kheer-recipe-semiya-payasam/)
