Sevaiya Kheer|How to make Vermicelli pudding

post modified on September 10

Written by Puja


Seviyan kheer or vermicelli kheer is good recipe to make at any festival specially if it is Diwali/Deepavali. It can also be served as a sweet accompaniment in lunch or dinner. Most of the time people uses condensed milk to make this kind of dishes thick, but i prefer using extra quantity of milk  and fresh milk cream to make a thick sevaiyan kheer, rice kheer and phirni.


  • Vermicelli – 100 gm
  • Ghee – 1 tablespoon
  • Milk – 2 litre
  • Cashew Nuts – 20 gm (cut each cashew in 8 pieces)
  • Raisins – 25
  • Small Cardamom – 4 to 5
  • Sugar – 75 gm
  • Almonds – 4 (cut them length wise into thin pieces)


  1. Take a pan and heat some ghee in a low flame.
  2. Add vermicelli in the ghee and fry till golden brown.
  3. Now turn off the burner and take out the vermicelli on a plate and keep it aside.
  4. In a thick-bottomed frying pan,pour milk and let it boil.
  5. Simmer in a slow flame till it reduced to 3/4 the of its original quantity.
  6. After the milk has reduced to 3/4th of its original quantity, add vermicelli in it .
  7. When  vermicelli is almost cooked add sugar to it.
  8. Now add cardamom granules in it and stir well and turn off the burner.
  9. Take out the vermicelli kheer in a bowl and garnish it with sliced almonds, cashew and raisins.
  10. You can eat either  hot or cold.

Note :- I prefer adding rosted dryfruits in it ,for that take a pan heat some ghee and fry the dryfruits ensuring that it doesn’t burn.

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A self-proclaimed Champion Cook, who gets the confidence from the love and praises showered upon me by my family consisting of a Cute little Daughter and a husband who loves the Internet more than me (LoL..) and who incidentally happens to be the man behind the technical aspects of this blog.
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