Seviya Kheer brings back some sweet memories from my childhood. The sweet aroma of Seviya Kheer told me that it was festival time. My cousins came home during festivals and we used to relish this lovely dessert. I would like to share with you the recipe of this amazing dessert that makes me nostalgic each time I remember the aroma.
- 1 Cup Seviya / Vermicelli (lightly roasted to golden brown)
- ¾ Cup Sugar
- 3 Cups of Milk
- 1 tbsp Ghee
- 1 tbsp Cashew Nuts
- I tbsp Raisins
- Few strands of saffron dissolved in warm milk
- Cardamom Powder (A generous pinch)
- 2 tbsp Milk Powder
Method of Preparation
- You must first heat milk in a pot until it gets warm. Once the milk is warm, you can add the milk powder and heat it further.
- You must then reduce the flame and add roasted vermicelli/ seviya.
- Stir gently and let the vermicelli cook through. Wait until it is soft.
- Make sure that the vermicelli is still firm when bitten though it has become soft. At this point, add sugar to taste and cook further but make sure you do not overcook.
- Add saffron, milk mixture to the pot, and switch off the flame.
- You may then add cardamom powder and stir well.
- In a pan, you can heat some ghee now. Add cashew nuts and raisins to this pan.
- Fry cashew nuts and raisins in ghee until the raisins swell and the cashew nuts turn brown in colour. Pour the ghee and nuts into the pot.
- The amazing Seviya Kheer is ready to be served hot. You may even serve the Seviya Kheer cold.
Some Important Points to Remember
- Purchase thicker brand of vermicelli.
- Never forget to pre-roast the vermicelli.
- Milk powder is optional and added only to give the kheer a creamier flavour.