Seviyan Kheer or Doodh Wali Seviyan by Delicious Recipe

Ingredients

• 4 cups milk (1litre)
• ¾ cup (75g) thick vermicelli/seviyan
• ½ cup (100g) sugar
• 1 tablespoon clarified butter/ghee
• 2 tablespoons raisins
• 10-12 almonds roughly chopped
• 10-12 cashews roughly chopped
• ½ teaspoon cardamom/elachai powder

Steps In Making

1. In a heavy bottom pan over medium heat add ghee and once it melts add the vermicelli.
2. Stirring it continuously roast the vermicelli for around 2 minutes or until it turns golden brown in color and releases an aromatic smell.
3. In another pan add milk and bring it to a boil.
4. Add the roasted vermicelli in the milk and cook for around 15 minutes or until the vermicelli is cooked. It will double in size.
5. Add sugar, cardamom powder, almonds, cashews, and while stirring it continuously cook or around 5-8 minutes or until the sugar dissolves completely and the kheer turns slightly thick.
6. Serve hot or cold.
7. It can be stored in the refrigerator for up to a week.

Recipe Notes

• Don’t overcook the seviyan kheer as it thickens after cooling.
• Thick vermicelli can be replaced with fine vermicelli.
• You can dry roast the vermicelli without ghee. I prefer adding ghee as it gives a nice flavor.
• Always roast vermicelli on medium flame and keep stirring it continuously, else it may burn.