Seviyan Kheer Recipe – Cardamom Vermicelli Pudding with Almonds

Last Updated on 2 months by Neha Deshmukh

Seviyan Kheer Recipe – Cardamom Vermicelli Pudding with Almonds

Introduction

Oh, Seviyan Kheer! This creamy, dreamy vermicelli pudding holds such a special place in my heart. It’s the kind of dessert my nani (grandmother) used to make, filling the house with the most comforting aroma. I first attempted it myself during a Diwali celebration, and while it wasn’t quite as perfect as hers, it was a delicious start! It’s surprisingly easy to make, and honestly, it’s a guaranteed crowd-pleaser. Get ready to fall in love with this classic Indian sweet!

Why You’ll Love This Recipe

This Seviyan Kheer is more than just a dessert; it’s a hug in a bowl. It’s wonderfully fragrant with cardamom, subtly sweet, and has a lovely texture from the tender vermicelli and crunchy nuts. Plus, it’s relatively quick to make – perfect when you’re craving something sweet but don’t want to spend hours in the kitchen. It’s a beautiful dessert to share with family and friends, or simply enjoy a quiet moment with yourself.

Ingredients

Here’s what you’ll need to create this delightful Seviyan Kheer:

• 0.5 packet Pakistani/Indian seviyan (vermicelli) – about 100-150g
• 25g caster sugar (about 2 tablespoons)
• 100g sweet condensed milk (about ½ cup)
• 1 liter whole milk (or plant-based alternative)
• 1 handful chopped almonds & chironji (about 30-40g total)
• 0.5 tbsp cardamom powder
• 3 tbsp ghee

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Pakistani/Indian Seviyan variations: You’ll find different thicknesses of seviyan. The thinner ones cook faster and result in a smoother kheer. I prefer the medium thickness – it holds its shape nicely.
• Ghee quality: Ghee is key to that authentic flavour. Use a good quality ghee for the best results. Homemade is wonderful if you have the time, but a good store-bought brand works perfectly too.
• Cardamom types: I use green cardamom powder for this recipe. Black cardamom has a smokier flavour that isn’t quite right for kheer. Freshly ground cardamom is always best, but pre-ground is fine in a pinch.
• Condensed Milk brands: Any brand of sweetened condensed milk will work. I usually use Nestle, but feel free to experiment with your favourite!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s toast the seviyan. Heat 1 tbsp of ghee in a pan over medium heat. Add the seviyan and toast, stirring constantly, until they turn golden brown. This takes about 5-7 minutes. Be careful not to burn them! Once golden, set aside.
2. Now, let’s fry the nuts. Add the remaining ghee to the same pan. Fry the chopped almonds and chironji until golden brown and fragrant. This usually takes 3-5 minutes. Set aside with the toasted seviyan.
3. In a large, heavy-bottomed pot, simmer the milk with the cardamom powder over medium heat. Let it simmer for 5-7 minutes, stirring occasionally. This helps infuse the milk with that lovely cardamom flavour.
4. Add the toasted seviyan to the simmering milk. Cook for about 5 minutes, stirring frequently, until the seviyan softens and absorbs some of the milk.
5. Time for sweetness! Stir in the condensed milk and caster sugar. Adjust the sweetness to your liking – some people prefer it sweeter than others.
6. Add the fried nuts to the kheer and cook for another 5 minutes, stirring constantly, until the kheer thickens to your desired consistency. Remember it will thicken a bit more as it cools.
7. Finally, serve warm or chilled, garnished with extra nuts or a drizzle of ghee.

Expert Tips

• Don’t walk away! Seviyan kheer needs constant stirring to prevent the seviyan from sticking to the bottom of the pot.
• For a richer flavour, add a pinch of saffron strands soaked in a tablespoon of warm milk during the last 5 minutes of cooking.
• If the kheer becomes too thick, add a splash of milk to loosen it up.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (almond, soy, or oat milk work well) and substitute the ghee with coconut oil. You can also find vegan condensed milk alternatives.
• Sugar-Free Option: Replace the caster sugar and condensed milk with a sugar-free alternative like stevia or erythritol. Adjust the amount to your taste.
• Spice Level Adjustment – Saffron Infusion: My friend, Priya, always adds a pinch of saffron to her kheer. It gives it a beautiful colour and a subtle floral aroma.
• Festival Adaptations – Diwali/Eid: During Diwali, I like to add a few strands of kesar (saffron) and a sprinkle of edible silver leaf (varak) for a festive touch. For Eid, a generous helping of pistachios is a must!

Serving Suggestions

Seviyan Kheer is delicious on its own, but it also pairs beautifully with other Indian desserts. Serve it alongside gulab jamun or jalebi for a truly indulgent treat. A simple sprinkle of chopped pistachios or almonds adds a lovely visual appeal.

Storage Instructions

Leftover Seviyan Kheer can be stored in an airtight container in the refrigerator for up to 3 days. It may thicken upon cooling, so you might need to add a splash of milk when reheating.

FAQs

• What type of seviyan is best for kheer? Medium-thickness seviyan works best, but you can use thinner ones if you prefer a smoother texture.
• Can I make this kheer ahead of time? Yes, you can! It actually tastes even better the next day after the flavours have had a chance to meld.
• How do I prevent the seviyan from becoming mushy? Don’t overcook the seviyan! Toasting it beforehand helps it hold its shape.
• What can I substitute for ghee? You can use vegetable oil or coconut oil, but ghee provides the most authentic flavour.
• Can I add other nuts or dried fruits? Absolutely! Cashews, pistachios, raisins, and dates all make wonderful additions.