Last Updated on 4 months by Neha Deshmukh

Saffron Seviyan Recipe – Traditional Indian Vermicelli Dessert

Introduction

Oh, Seviyan! This delicate vermicelli dessert holds such a special place in my heart. It’s the kind of sweet my nani (grandmother) used to make for special occasions, and the aroma instantly transports me back to her cozy kitchen. This Saffron Seviyan, or Seviyan Kheer as it’s often called, is a classic Indian treat – subtly sweet, wonderfully fragrant, and surprisingly easy to make. I’m so excited to share my version with you! It’s perfect for festivals, celebrations, or just a comforting dessert when you need a little something special.

Why You’ll Love This Recipe

This Saffron Seviyan is more than just a dessert; it’s an experience. It’s quick to put together – ready in under 20 minutes! The delicate flavor of saffron beautifully complements the roasted vermicelli and nutty garnish. Plus, it’s a wonderfully versatile recipe that you can easily adapt to your liking.

Ingredients

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

• 1 cup fine Seviyan (Vermicelli) – about 100g
• 4 tbsp Sugar – about 50g
• 2 tbsp Ghee – about 30ml
• ?? tbsp green Cardamom powder – about 1/2 tsp (adjust to taste)
• 3 tbsp fine sliced Almonds – about 20g
• 1 tbsp Chironji – about 10g
• 1 pinch Saffron – about 10-15 strands
• 6 tbsp lukewarm Milk – about 90ml
• ?? cup Water – about 240ml (start with this and add more if needed)
• 1 tbsp coloured Dry Coconut flakes – about 8g
• ?? tbsp dry Rose petals – about 5g (optional, for garnish)

Ingredient Notes

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

Seviyan (Vermicelli) Varieties

You’ll find different types of seviyan available. I prefer the very fine variety for this recipe – it cooks quickly and gives the kheer a lovely creamy texture. If you only have the thicker variety, you might need to adjust the cooking time.

Ghee – The Flavor Base

Ghee is essential here. It adds a richness and aroma that butter just can’t replicate. Don’t skimp on the ghee! If you’re unfamiliar, ghee is clarified butter, and you can find it at most Indian grocery stores.

Saffron – Quality and Usage

Saffron is the star of the show, so use good quality strands. A little goes a long way! Infusing it in warm milk helps release its color and flavor beautifully.

Cardamom – Freshness Matters

Freshly ground cardamom powder is best. The aroma is so much more vibrant. If you’re using store-bought powder, make sure it’s relatively recent.

Chironji – A Unique Nut

Chironji adds a lovely subtle nutty flavor and a unique texture. It’s a bit of a specialty ingredient, but worth seeking out! I’ll talk about substitutions later if you can’t find it.

Regional Variations in Garnishing

Garnishing is where you can really make this recipe your own. While I love the classic combination of almonds, chironji, and colored coconut, you’ll find variations across India. Some people add pistachios, cashews, or even silver varak (edible silver leaf) for extra extravagance.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Infuse the Saffron: In a small bowl, combine the lukewarm milk with the saffron strands. Set this aside to let the saffron bloom and release its beautiful color.
2. Fry the Nuts: Heat the ghee in a pan over medium-low heat. Add the sliced almonds and chironji and fry until golden brown. Be careful not to burn them! Drain them onto a paper towel and set aside.
3. Roast the Seviyan: In the same pan (with the ghee residue), add the vermicelli. Roast it on low heat, stirring constantly, until it turns fragrant and lightly golden. This usually takes about 5-7 minutes. Don’t rush this step – it’s key to preventing a soggy kheer. Remove and set aside.
4. Cook the Vermicelli: Bring the water to a boil in the pan. Add the cardamom powder and the roasted vermicelli. Simmer over low heat, stirring occasionally, until the mixture starts to thicken.
5. Add Saffron & Sweetness: Stir in the saffron-infused milk and cook for 1-2 minutes. Then, add the sugar and mix until it’s completely dissolved.
6. Garnish & Serve: Remove the pan from the heat. Garnish generously with the fried nuts, chironji, colored coconut flakes, and rose petals (if using). Serve warm or at room temperature.

Expert Tips

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

Roasting the Seviyan Perfectly

Roasting the vermicelli is crucial. It prevents the kheer from becoming mushy. Keep the heat low and stir constantly to ensure even roasting.

Infusing Saffron for Maximum Color & Flavor

Using warm (not hot!) milk helps extract the most color and flavor from the saffron. Let it sit for at least 15-20 minutes for best results.

Achieving the Right Consistency

The kheer will thicken as it cools. Aim for a slightly thinner consistency than you ultimately want, as it will firm up.

Preventing Sticking During Cooking

Use a non-stick pan and stir frequently, especially as the mixture thickens, to prevent sticking.

Variations

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

Vegan Seviyan Kheer

Substitute the ghee with coconut oil or vegan butter. Use plant-based milk (almond, soy, or oat milk work well) instead of dairy milk.

Gluten-Free Seviyan

Ensure your vermicelli is certified gluten-free. Some brands use wheat flour in their production.

Adjusting the Sweetness Level

Feel free to adjust the amount of sugar to your preference. I like it subtly sweet, but you can add more if you have a sweeter tooth.

Festival Adaptations (Eid, Diwali, etc.)

During Eid, I often add a touch of rose water for a more floral aroma. For Diwali, I might add a sprinkle of edible gold dust for a festive touch.

Adding Dried Fruits

My family loves adding chopped dates, raisins, or figs for extra sweetness and texture.

Serving Suggestions

Seviyan is delicious on its own, but it’s also lovely served with a side of fresh fruit or a dollop of yogurt. It’s a perfect dessert to end a flavorful Indian meal.

Storage Instructions

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

FAQs

Let’s answer some common questions:

What is the best type of Seviyan to use for this recipe?

I recommend the very fine variety of vermicelli for the best texture.

Can I use milk instead of water for a richer Seviyan?

Yes, you can! Using milk will result in a richer, creamier kheer.

How can I make the Seviyan more colorful?

Using good quality saffron and letting it infuse properly will give you a beautiful golden color. You can also add a tiny drop of yellow food coloring if desired.

What is Chironji and can I substitute it?

Chironji is a unique Indian nut with a subtle flavor. If you can’t find it, you can substitute it with slivered almonds or pistachios.

How long does Seviyan Kheer stay fresh?

Up to 3 days in the refrigerator in an airtight container.

Can this be made ahead of time?

Yes, you can make it a day ahead. The flavors actually meld together even more beautifully overnight!