Vermicelli kheer recipe (seviyan kheer) is a rich and creamy dessert recipe made without condensed milk. Learn how to make thick vermicelli kheer with milk, nuts, and cardamom for any festival. (step-by-step-recipe-video)
Vermicelli kheer recipe is one of the simplest and most delicious Indian desserts you can make at home.
Also known as seviyan kheer, this creamy sweet dish is often prepared during festivals like Diwali, Eid, and Raksha Bandhan.
Unlike many modern recipes that rely on condensed milk, I prefer making kheer without condensed milk by slow cooking it with extra milk.
This not only makes the kheer thick and rich but also enhances the authentic flavor.
About Vermicelli Kheer Recipe:
Seviyan kheer is a traditional Indian milk-based dessert made with roasted vermicelli, milk, sugar, and cardamom, garnished with nuts and raisins.
It is popular across Indian households and is often made for celebrations and festive meals.
The beauty of this dessert lies in its simplicity.
With just a handful of ingredients, you can prepare a thick vermicelli kheer that is creamy, flavorful, and comforting.
Whether served warm or chilled, it always tastes awesome.
Serving Suggestion:
Serve hot seviyan kheer straight from the pan for a cozy winter dessert.
Chill it for a few hours and enjoy it as a refreshing sweet dish in summer.
It pairs beautifully with festive thalis during Diwali or any celebration.
You can also serve it as a sweet accompaniment to a simple lunch or dinner.
Seviyan kheer goes well with Pooran Poli Recipe.
Storage Suggestion:
Store leftover vermicelli kheer in an airtight container in the refrigerator.
It stays fresh for 2–3 days when chilled.
Always reheat on a low flame if serving hot, adding a little milk if it thickens too much.
Pro Tips for Best Seviyan Kheer:
Roast the vermicelli in ghee until golden brown to enhance its nutty flavor. (incase you are using unroasted semiyan)
Use full-fat milk to make the kheer rich and creamy.
Simmer on low flame and stir occasionally to avoid burning.
If you prefer, you can fry the nuts in ghee separately before adding them for a festive aroma.
If the kheer thickens too much after cooling, add a splash of warm milk and stir.
Why You Should Make This Recipe:
It is quick and easy, perfect for last-minute festive preparations.
Uses simple pantry ingredients, no condensed milk required.
A traditional Diwali kheer recipe that never fails to impress.
Customizable: serve warm, chilled, or flavored with saffron and rose water.
A healthier option compared to condensed milk-based versions.
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Basic Ingredients Used To Make This Recipe:
Vermicelli (Seviyan): The main ingredient in the recipe. You can buy roasted semiyan for this recipe or you can roast in ghee , if you don’t get the roasted one.
Ghee: Adds richness and enhances aroma.
Milk: The base of the recipe; use full-fat milk for creaminess.
Sugar: Sweetens the dish. Adjust to taste.
Cardamom: Adds a fragrant touch and balances the richness.
Cashews, Almonds, Raisins: Provide crunch and sweetness, making it festive.
How to Make Vermicelli Kheer Recipe:
Let us learn how to make this Vermicelli Kheer Recipe with my easy to follow step by step method. You can download the below recipe card for easy reference.
Creamy Vermicelli Kheer Recipe | Seviyan Kheer
Ingredients
- 100 gm vermicelli seviyan
- 2 litre milk full-fat
- 75 gm sugar adjust to taste
- 20 gm cashew nuts cut into small pieces
- 25 raisins
- 4-5 cardamoms crushed
- 4 almonds sliced thin lengthwise
- 1 tablespoon ghee optional, only if vermicelli is not roasted
Instructions
- If using unroasted vermicelli, heat ghee in a pan and roast until golden brown.
- If using pre-roasted vermicelli, you can skip this step.
- In a heavy-bottomed kadai or pan, pour the milk and bring it to a boil.
- Reduce the flame and let it simmer until it reduces to about 3/4 of its original quantity. Stir occasionally to prevent sticking.
- Add the roasted vermicelli to the simmering milk.
- Cook on low flame until the vermicelli softens.Turn off the flame.
- Add sugar and stir well until it dissolves.
- Crush the cardamom and add it to the kheer. Mix well.
- Then garnish with some cashews, raisins, and almonds. (You can slightly roast the nuts before adding if you want.
- Take out the kheer in a bowl. Serve hot for a cozy treat or chilled for a refreshing dessert.
Nutrition
Frequently Asked Question About This Recipe:
Can I make vermicelli kheer without condensed milk?
Yes, in fact this recipe is made without condensed milk. Slow cooking the milk makes the kheer naturally creamy and rich.
How do I make thick vermicelli kheer?
Simmer the milk on low heat until it reduces and thickens. Adding a spoon of fresh cream also helps.
Can seviyan kheer be served cold?
Yes, seviyan kheer tastes amazing both hot and cold. Refrigerate for a few hours before serving if you like it chilled.
Is vermicelli kheer the same as payasam?
Yes, vermicelli kheer is also known as semiya payasam in South India. The method and taste are similar.
Can I use jaggery instead of sugar in seviyan kheer?
Yes, you can replace sugar with powdered jaggery for a healthier version. Just add jaggery after switching off the flame to avoid curdling the milk.
Can I make vermicelli kheer vegan?
Yes. Use almond milk or coconut milk instead of dairy milk and coconut oil instead of ghee. The taste will be slightly different but still delicious.
How do I prevent the milk from sticking to the bottom of the pan?
Always use a heavy-bottomed pan and stir the milk occasionally while it simmers. This prevents sticking and burning.
Can I prepare vermicelli kheer in advance?
Yes, seviyan kheer can be made a day ahead and stored in the refrigerator. Add a splash of milk before serving if it thickens too much.
How do I make seviyan kheer thicker quickly?
Instead of simmering for long, you can add a spoonful of fresh cream or a little khoya to thicken it faster.
What’s the difference between seviyan kheer and semiya payasam?
They are essentially the same dish. In North India it’s called seviyan kheer, while in South India it is known as semiya payasam. The flavoring may vary slightly (some add saffron or jaggery).
Can I use roasted vermicelli directly?
Yes. If you buy pre-roasted vermicelli, you can skip the roasting step and add it directly to the milk.
Can seviyan kheer be frozen?
Freezing is not recommended because milk-based desserts may split or lose texture when thawed. Refrigeration is best.
How can I make my kheer more flavorful?
You can add saffron strands soaked in warm milk, rose water, or a pinch of nutmeg along with cardamom for extra aroma.
Why did my kheer curdle?
Curdling usually happens if jaggery is added while the milk is still boiling or if low-quality milk is used. Always add jaggery after turning off the flame and use fresh full-fat milk. Or add when it is still boiling but turn off the flame immediately after adding sugar or jaggery.
My Recommended Product:
When making milk-based desserts like kheer, I always prefer using a heavy-bottomed kadai.
It ensures even heating, prevents the milk from sticking or burning, and makes slow simmering easier.
I recommend this BERGNER Kadai because it is sturdy, easy to clean, and perfect for Indian desserts as well as daily cooking.
If you love making dishes like vermicelli kheer, rice kheer, or phirni, having a good kadai in your kitchen makes a huge difference.
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Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.
I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.
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