Recipe – Seviyan Kheer / Semiya Kheer / Vermicelli rice pudding


Prep Time: 5 minutes

Cook Time: 15 Minutes

Serves: 2


  • Milk: 2 Cups
  • Seviyan (Vermicelli): Broken, 1/2 cup
  • Sugar: 3 Tablespoon or as required
  • Elaichi (Cardamom) Powder: ¼ Teaspoon
  • Ghee: 1 Tablespoon
  • Cashew: 6-8
  • Almonds: chopped, 6-8
  • Raisins: 8-10


  • Heat ghee in a heavy pot, fry cashew and almonds. Take it out and keep aside.
  • In the remaining ghee add broken Seviyan pieces and fry till it becomes golden brown.
  • add milk in this and stir continuously until milk starts to boil.
  • Cook it another 4-5 minutes.
  • Add sugar and elaichi powder and cook for another 2 minutes.
  • Turn off the flame.
  • Take out the seviyan kheer in a bowl and add fried cashews, fried almonds and raisins.

Cook’s Note

  • While seviyan kheer is hot, the consistency looks thinner. But as it cools down it gets thicker. So, adjust the consistency as per your like.

Please share your comments or questions

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s