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.


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