Seviyan Kheer (Vermicelli Kheer)| How to make Semiya Payasam | Kesari

Seviyan Kheer or Vermicelli Kheer is a vermicelli pudding made with seviyan, ghee, milk, nuts, sugar and saffron. It is often served during or any occasion of celebration. Method of preparing this kheer is very simple and can be served hot, warm or even chilled. Make this delicious dessert at home and impress your family and guests!

Ingredients: 60ml Warm Milk 20-25 Kesari Organic Saffron Strands+ for garnish 
1 ½ Tbsp Ghee
½ Cup Roasted Seviyan 
500ml Hot Milk 
Raisins 2 Tbsp
2 Tbsp Cashew Nuts, roughly cut 
Almonds, chopped 2 tbsp
1 Tbsp Pistachios, chopped + for garnish 
⅓ Cup Sugar 
¼ Tsp Cardamom

Method:In a small bowl, add 60ml milk along with saffron strands. Let it infuse for 5 minutes and keep aside for later use.In a deep pan or wok, heat ghee over medium heat, add seviyan and roast for 2-3 minutes while stirring in between.

Add 500ml hot milk and stir well. Bring the milk to the boil and add the reserved saffron milk. Mix well and add raisins, cashew nuts, almonds and pistachios. Mix well again.Cook for 10-15 minutes until thick. Add sugar and cardamom and mix well.

Cook for 5 more minutes and remove from heat.Once cooked, transfer to a serving bowl, garnish with saffron and pistachios and serve warm.

Seviyan Kheer (Vermicelli Kheer)| how to make Semiya Payasam | Kesari

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