Authentic Seviyan Kheer Recipe – Saffron, Rose & Cardamom Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Seviyan Kheer Recipe – Saffron, Rose & Cardamom Delight

Introduction

Oh, Seviyan Kheer! This creamy, dreamy dessert holds such a special place in my heart. It’s the kind of dish my nani (grandmother) used to make for every celebration, and the aroma instantly transports me back to those warm, joyful family gatherings. It’s comforting, subtly sweet, and just… perfect. Today, I’m so excited to share my version of this classic Indian dessert with you – a recipe that’s been passed down and tweaked over the years to create a truly delightful experience. You’ll love how surprisingly easy it is to make!

Why You’ll Love This Recipe

This Seviyan Kheer isn’t just delicious; it’s special. The delicate flavour of saffron, the fragrant rose water, and the warm spice of cardamom create a symphony of tastes. It’s a relatively quick dessert to make, perfect for when you want something sweet but don’t want to spend hours in the kitchen. Plus, it’s incredibly versatile – you can adjust the sweetness, add different nuts, or even make it vegan!

Ingredients

Here’s what you’ll need to create this magic:

• 1 tbsp Ghee (Clarified Butter)
• 1 cup Roasted Seviyan (Vermicelli) – about 100g
• 500ml Milk – full fat milk works best for richness
• 2 tbsp Milk – for soaking the saffron
• 3 tbsp Raisins
• 2 tbsp Rose Water
• 4-5 tbsp Sugar – adjust to your sweetness preference
• 0.5 tsp Cardamom Powder
• 1 pinch Saffron strands

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Roasted Vermicelli/Seviyan: Using pre-roasted vermicelli saves a step, but you can easily roast it yourself in a dry pan until golden brown. This adds a lovely nutty flavour.
• Ghee: Ghee adds a richness that butter just can’t match. It’s a traditional ingredient and really elevates the flavour. If you don’t have ghee, unsalted butter can be used as a substitute, but the flavour will be slightly different.
• Saffron: A little saffron goes a long way! It not only adds a beautiful colour but also a unique, delicate flavour. Don’t skip it if you can help it!
• Rose Water: Use good quality rose water – the flavour can vary a lot. A little goes a long way, so start with less and add more to taste.
• Cardamom: Freshly ground cardamom powder is always best. It has a much more vibrant aroma than pre-ground.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s infuse that saffron. In a small bowl, soak the saffron strands in 2 tablespoons of milk. Set this aside – it needs time to release its beautiful colour and flavour.
2. Now, heat the ghee in a pan over medium heat. Once melted, add the raisins and sauté for about a minute, until they plump up nicely.
3. Add the roasted vermicelli to the pan and sauté for 2-3 minutes, stirring constantly, until it turns lightly golden. Be careful not to burn it!
4. Pour in the 500ml of milk and bring to a simmer. Reduce the heat to low and let it simmer for 7-8 minutes, stirring constantly to prevent sticking. This is where the patience comes in! You want the milk to thicken slightly.
5. Time for sweetness! Add the sugar and stir well until it dissolves completely.
6. Now, pour in the saffron-infused milk. Give it a good stir for another minute to distribute the colour and flavour.
7. Finally, add the cardamom powder and rose water. Stir well, then remove the pan from the heat.
8. Garnish with the remaining raisins and serve warm or chilled. I personally love it chilled – it’s so refreshing!

Expert Tips

• Stir, stir, stir! Seriously, constant stirring is key to preventing the kheer from sticking and burning.
• Adjust the milk: If the kheer becomes too thick, add a splash more milk. If it’s too thin, simmer for a few more minutes.
• Don’t rush the saffron: Allowing the saffron to bloom in milk really maximizes its flavour and colour.

Variations

• My family loves adding chopped almonds and pistachios for extra crunch and flavour.
• A friend of mine adds a tiny pinch of nutmeg – it’s a lovely addition!
• For a richer kheer, you can use full-fat milk and add a tablespoon of cream towards the end.

Vegan Adaptation

Want to enjoy this kheer vegan-style? It’s totally doable! Simply substitute the ghee with a vegan butter alternative and use plant-based milk like almond or cashew milk. The flavour will be slightly different, but still delicious.

Gluten-Free Adaptation

Traditionally, Seviyan is made from semolina, which can contain gluten. To make this recipe gluten-free, ensure your vermicelli is specifically labelled as gluten-free. Rice vermicelli is a great option!

Spice Level Adjustment (Cardamom)

If you’re not a huge fan of cardamom, you can reduce the amount to ¼ tsp or even omit it altogether. However, it really does add a lovely warmth, so I recommend trying it!

Festival Adaptations

Seviyan Kheer is a popular dessert during festivals like Eid and Diwali in India. It’s often made in large batches to share with family and friends. It’s considered auspicious and brings good luck!

Serving Suggestions

Seviyan Kheer is wonderful on its own, but it also pairs beautifully with:

• A sprinkle of chopped nuts
• A dusting of cinnamon
• A side of fresh fruit

Storage Instructions

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

FAQs

What is the best type of vermicelli to use for Kheer?

Roasted vermicelli is the most convenient, but you can use regular vermicelli and roast it yourself. Look for a fine vermicelli for the best texture.

Can I make Seviyan Kheer ahead of time?

Yes! You can make it a day or two in advance. The flavours actually develop even more over time.

How can I prevent the Kheer from sticking to the bottom of the pan?

Constant stirring is the key! Use a heavy-bottomed pan to help distribute the heat evenly.

What can I substitute for rose water?

If you don’t have rose water, you can omit it, or try a tiny drop of rose extract (be very careful – it’s potent!).

Can I adjust the sweetness level in this recipe?

Absolutely! Start with 4 tablespoons of sugar and add more to taste. Remember, you can always add more, but you can’t take it away!