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Seviya Kheer or Khir is one of the easiest desserts and very popular. Simple, sweet and quick to make…hmmm, can’t go wrong with that. A great variation to the Rice Kheer.

Prep time: 5 min
Cook time: 25 min
Serves: 6
Ingredients:

Seviya/Vermicelli – 1/2 cup
Ghee/Clarified Butter – 1/2 tbsp
Milk – 6 cups
Sugar – 4 tbsp or to taste
Raisins – 1 tbsp
Almonds – 1 tbsp
Elaichi / Cardamom Powder – 1/4 tsp
Saffron – a pinch

Method:

1. Heat the Ghee/Clarified Butter in a pan on medium heat.
2. Roast the Seviya/Vermicelli in the Ghee.
3. Keep stirring till the Seviya changes color to a light golden.
4. Add Milk, mix and cover to allow it to come to a boil.
5. Once it reaches a boil, remove cover and reduce heat.
6. Stir frequently and allow it to reduce and thicken to the required consistency.
7. Add the dry fruits – Raisins & Almonds and the Saffron. Mix
8. Add in the Sugar and mix well.
9. Finally when ready, sprinkle Powdered Cardamom, mix and allow the flavors to infuse.
10. Searve hot or cold.

Tips;
1. Stir the milk frequently, it tends to burn and overflow.
2. Substitute artificial sweeteners if your diet so requires.
3. Use Jaggery or Brown Sugar for a change.

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27 Responses to “Seviya Kheer”

1. rupa singh Says:
   March 16th, 2009 at 10:15 pm

   Hey fantastic yeah, excellent.

   Take care

   [Reply]

2. Sweta Says:
   March 17th, 2009 at 1:29 am

   Hi

   Its luks yummy….
   I want to know can i use roasted vermacelli…

   [Reply]

3. viba Says:
   March 17th, 2009 at 6:13 am

   hai guys

   Actually i really like ur cooking n i have one small suggestion ..if u put condensed milk in this it will be more tastier…..

   thanx for the recipi

   [Reply]

4. Rani Says:
   March 18th, 2009 at 7:02 pm

   Hi Hetal & Anuja,

   Thanks for the cool recipe.

   I have been looking for Methi Pak Recipe…any chance you can post it.

   Thanks a lot.
   Lots of love…Rani

   [Reply]

5. Silpa Says:
   March 19th, 2009 at 4:03 am

   Hi Hetal & Anuja,

   Your recipes are very easy to follow and excellent.

   Can u plz post mango pie recipe.

   Thanks,
   Silpa

   [Reply]

6. Som Says:
   March 28th, 2009 at 8:20 am

   Today is Ugadhi, New Year Day for the south indians, this was really helpful make it today and re-call the memories of my good old festival days, even my 2 year and 5 year olds liked it very much.

   As always thanks to hetal and Anuja for your presentation.

   Thanks…Som

   [Reply]

7. lmm Says:
   March 29th, 2009 at 8:22 pm

   Hi i was wondering how important saffron is in these recipes? Can i substitute it with turmeric? Or should i just leave it out? Its just so expensitve!

   Also wondering, in other recipes on this site, u call for both black and green cardomoms, what is the difference in taste? Is it necessary to use both, or can i just use green?

   Thank you so much!

   [Reply]

8. pitaya Says:
   April 6th, 2009 at 2:42 pm

   hi
   do you have the panjab sweet desserts.please give me by email, thanks you
   pitaya from bangkok THAILAND

   [Reply]

9. preeti Says:
   June 15th, 2009 at 7:02 pm

   I am srry to say this, but that is NOT how you do a Seviya Kheer. And that looks awful.

   [Reply]

   

   Anonymous Reply:
   June 27th, 2009 at 11:03 pm

   If you have nothing nice to say, don’t say it at all. That looks yummy!

   [Reply]

10. Ashwini Says:
    October 26th, 2009 at 5:24 pm

    Dear Hetal and Anuja,
    You both are doing great! Thank you for your wonderful recipes.I simply love watching your show.

    I was trying to make seviaya kheer on the day on diwali but it was’nt as it should be.it was getting dried up and becoming lumpy.I thought initially that it is due to less of milk so i kept on adding milk but every time it absorbed the milk and turned out very sticky.I could not understand the reason.The taste was good but it was just the consistency which was a turn off. May I know the reason???

    Thanks again!

    [Reply]

    

    anuja Reply:
    October 26th, 2009 at 5:32 pm

    Hi Ashwini,

    Sorry your Kheer did not come out well. The seviya usually come out sticky when the seviya is either not roasted or not roasted well enough. The ghee keeps them seperate and avoids getting all lumped up. It is a very important step.

    [Reply]

    

    Ashwini Reply:
    October 30th, 2009 at 12:08 am

    Thank you for the reply Anuja.
    I used roasted seviya so i don’t think that should be the reason. Is there a way to make more liquidy?

    [Reply]

11. viba Says:
    May 17th, 2010 at 12:00 pm

    your all recipies are good,n wen i cook this kheer i used to add condensemilk instead of sugar tates great!!!!!!

    [Reply]

12. shivangi Says:
    June 5th, 2010 at 1:37 am

    Hi, Please let me know if I can make this kheer 2 days in advance and refrigerate it ? Do i need to deep freeze it so it retains it taste?

    Thanks, and your website is very nice
    Shivangi

    [Reply]

    

    anuja Reply:
    June 6th, 2010 at 7:26 pm

    Hi Shivangi,
    You can make the kheer ahead but due to the seviya (which are made of maida) they do thicken up. The day of the party, you can heat up a little milk and add the kheer to that and allow it to come to a boil and then serve. Tip: adjust the sugar before serving

    [Reply]

13. safiyah Says:
    July 7th, 2010 at 11:07 pm

    Thank you for a great recipe. l served this with just 2 Tblsp of condensed milk.Absolutely wonderful.Thnx Hetal and Anuja lve tried about 10 of yr recipes.They’re gr8

    [Reply]

14. sri Says:
    March 1st, 2011 at 2:57 am

    HI ANUJA AND HETAL,

    THANKS FOR THE RECIPES. THEY TURN OUT GOOD ALL THE TIME. FOR MOST OF MY PARTIES THE FIRST WEBSITE I LOOK FOR IS YOURS. ITS EASY TO MAKE AND VERY TASTY . BUT I ALWAYS WONDER WHERE DO YOU GUYS LEARN ALL THE RECIPES FROM. KEEP UP THE GOOD WORK.

    THANKS ,
    SRI

    [Reply]

15. Farzanah Says:
    August 4th, 2011 at 4:30 pm

    Hi Ladies,

    Seviya is one of my favourite desserts, I make it the same way!! I just have a quick question: can I use unsalted butter instead of ghee? I wanted to make some this evening but don’t have ghee.

    Thanks.

    [Reply]

    

    hetal Reply:
    August 6th, 2011 at 9:22 pm

    Hi Farzanah,

    Sorry we did not get to your question in time…we have not tried it with unsalted butter but can think of one problem you may face. Butter has milk solids in it that may burn while you are roasting the seviya. Ghee is clarified so it has a higher temperature tolerance.

    [Reply]

    

    Farzanah Reply:
    August 19th, 2011 at 6:19 pm

    Thanks Hetal.

    I took the risk and used unsalted butter, just a small 1 inch piece and cooked the seviya on a low-medium heat. After adding the milk I raised the temperature. It turned out wonderful.

    I’m still head over heels over the butter paneer recipe. Also made veg jalfrezi today Thanks

    [Reply]

    

    hetal Reply:
    August 22nd, 2011 at 2:10 pm

    Hi Farzanah,

    Thanks so much for the feedback! Glad you enjoyed it.

16. GAUTHAM Says:
    August 22nd, 2011 at 12:54 pm

    tanq for the d reciepe anuja and hetal………….ur reciepes rockzzzzzzzz

    [Reply]

17. Javed Says:
    August 30th, 2011 at 11:05 am

    Awesome Receipe. Looks Yummie
    ~ From Dallas

    [Reply]

18. shona Says:
    May 18th, 2012 at 1:44 pm

    milk cake is so yummy

    [Reply]

19. Anjana Says:
    April 16th, 2013 at 12:23 pm

    I love love love your recipes.. it has come as a real help when I needed it the most. I also appreciate the numerous eggless recipes on your site.

    I want to use condensed milk in the kheer but I am not sure about the quantity of milk and sugar and also the boiling time. Can you clarify this for me. I want to make enough kheer for 5 people.

    [Reply]

    

    hetal Reply:
    April 19th, 2013 at 3:01 am

    Hi Anjana,

    We have not tried condensed milk for this recipe but if you use it, you can omit sugar because the condensed milk is already sweetened. You will have to keep adding the condensed milk until you reach a sweetness that you like. You can adjust it also with regular milk.

    [Reply]

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