Custard Vermicelli Recipe – Easy Indian Sewiyan Kheer Dessert

Last Updated on 2 months by Neha Deshmukh

Custard Vermicelli Recipe – Easy Indian Sewiyan Kheer Dessert

Hey everyone! If you’re looking for a comforting, subtly sweet Indian dessert that’s surprisingly easy to make, you’ve come to the right place. This Custard Vermicelli (Sewiyan Kheer) is a family favorite, and honestly, it’s one of the first desserts I learned to make properly. It’s perfect for celebrations, or just a cozy night in. Let’s get cooking!

Why You’ll Love This Recipe

This Sewiyan Kheer is special because it’s a beautiful blend of textures – the delicate, slightly crunchy vermicelli with the smooth, creamy custard. It’s not too heavy, making it a great option even after a big meal. Plus, it comes together pretty quickly, especially if you’re comfortable with basic kheer-making. It’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to whip up this delicious dessert:

• 200 gm vermicelli
• 1 litre milk
• 4 tbsp custard powder
• 1 cup sugar (adjust to taste!)
• 1 tsp ghee
• 4-5 cashew nuts
• 5-6 raisins

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference.

• Vermicelli: I prefer using the thin vermicelli (also called seviyan) for this recipe. It cooks faster and gives a more delicate texture. You can use the thicker variety, but you’ll need to adjust the cooking time.
• Milk: Full-fat milk (around 3.25% fat) will give you the richest, creamiest kheer. However, you can absolutely use low-fat milk – it just won’t be quite as decadent.
• Custard Powder: In India, we usually use a brand like MTR or Weikfield custard powder. These have a lovely, classic flavour.
• Sugar: Feel free to adjust the sugar to your liking! I find 1 cup perfect, but if you prefer a less sweet dessert, start with ¾ cup.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make a smooth custard base. Mix the custard powder with ¾ cup of milk in a small bowl until there are absolutely no lumps. Set this aside.
2. In a heavy-bottomed pot, bring the remaining milk to a boil. Once boiling, slowly pour in the custard paste, stirring constantly. This is key to preventing lumps!
3. Add the sugar and continue stirring until the mixture thickens beautifully. It should coat the back of a spoon. Once thickened, take it off the heat and set aside.
4. Now for the vermicelli! Dry roast the vermicelli in a pan over low heat for about 5-6 minutes, until it turns a lovely golden brown. Keep stirring to prevent burning. This step is so important for getting that perfect texture.
5. Add the roasted vermicelli to the warm custard mixture. Cook for another 5 minutes, stirring gently to make sure everything is well combined and the vermicelli doesn’t stick to the bottom.
6. While the vermicelli and custard are simmering, let’s do the garnish. Heat the ghee in a small pan and fry the cashew nuts and raisins until they’re golden brown and fragrant.
7. Pour the fried nuts and raisins into the custard sewiyan. Give it one final stir, and that’s it!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe foolproof:

• Lump-Free Custard: The secret to smooth custard is constant stirring while adding the custard paste to the boiling milk. Seriously, don’t walk away!
• Perfectly Roasted Vermicelli: Keep the heat low when roasting the vermicelli. You want it golden brown, not burnt.
• Adjusting Sweetness: Taste as you go! Add more sugar if you like, but remember you can always add more, you can’t take it away.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: Swap the dairy milk for almond or soy milk, and use a vegan ghee alternative.
• Gluten-Free Adaptation: Traditional vermicelli is made from wheat. Look for vermicelli made from rice flour or mung bean flour for a gluten-free version.
• Spice Level Variation: A pinch of cardamom powder or a few strands of saffron added to the milk while boiling will take this kheer to another level. My grandmother always added cardamom!
• Festival Adaptations: This kheer is perfect for festivals like Holi, Eid, and Diwali. You can add chopped pistachios or almonds for extra richness during special occasions.

Serving Suggestions

Serve this Custard Vermicelli warm. It’s delicious on its own, but you can also top it with some praline, fresh fruits like mangoes or berries, or a sprinkle of chopped nuts.

Storage Instructions

Leftover Sewiyan Kheer can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken as it cools, so you can add a splash of milk when reheating.

FAQs

Let’s answer some common questions:

1. Can I make this recipe ahead of time? How long will it keep?

Yes, you can! It actually tastes even better the next day. It will keep in the fridge for up to 3 days.

2. What is the best type of vermicelli to use for sewiyan kheer?

I recommend thin vermicelli (seviyan) for the best texture, but you can use thicker vermicelli if that’s what you have. Just adjust the cooking time accordingly.

3. How can I prevent the vermicelli from becoming soggy?

Roasting the vermicelli properly is key! Make sure it’s golden brown and slightly crispy before adding it to the custard.

4. Can I use a different type of nut instead of cashews?

Absolutely! Almonds, pistachios, or even walnuts would be delicious.

5. My custard is too thin/thick, what did I do wrong?

If it’s too thin, you probably didn’t cook it long enough. Simmer for a few more minutes, stirring constantly. If it’s too thick, you may have overcooked it – try adding a splash of milk to loosen it up.

6. Can I add flavorings like rose water or cardamom?

Definitely! A teaspoon of rose water or a pinch of cardamom powder will add a lovely fragrance and flavour.

Enjoy making this delightful dessert! I hope it brings as much joy to your table as it does to mine.