Seviyan Recipe – Traditional Indian Vermicelli Kheer with Nuts & Rose Water

Last Updated on 2 months by Neha Deshmukh

Seviyan Recipe – Traditional Indian Vermicelli Kheer with Nuts & Rose Water

Introduction

Oh, Seviyan! This creamy, dreamy vermicelli kheer holds such a special place in my heart. It’s the dessert my nani (grandmother) always made for special occasions, and the aroma instantly transports me back to her cozy kitchen. It’s comforting, subtly sweet, and just… perfect. I’m so excited to share my version with you – it’s a little bit of tradition, a whole lot of love, and surprisingly easy to make!

Why You’ll Love This Recipe

This Seviyan recipe isn’t just about a delicious dessert; it’s about creating memories. It’s perfect for festivals, celebrations, or simply a cozy night in. You’ll love how the delicate vermicelli soaks up all the creamy goodness, and the nuts add a delightful crunch. Plus, the hint of cardamom and rose water? Chef’s kiss! It’s a guaranteed crowd-pleaser.

Ingredients

Here’s what you’ll need to make this magic happen:

• 50 grams fine seviyan / vermicelli
• 2 tbsp ghee (clarified butter)
• 2 tbsp almonds
• 2 tbsp cashews
• 2 tbsp chironji (charoli nuts)
• 2 tbsp pistachios
• 2 tbsp raisins
• 0.25 cup dates, chopped
• 5 cups milk (full fat recommended for richness)
• 0.25 cup sugar (adjust to taste)
• 0.25 tsp cardamom powder
• 1 tsp kewra water (or rose water)

Ingredient Notes

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

• Ghee: Don’t skimp on the ghee! It adds a beautiful richness and flavor that’s essential to traditional Indian desserts. It’s also considered very auspicious.
• Fine Seviyan/Vermicelli: Using fine vermicelli is key for that melt-in-your-mouth texture. Look for it at Indian grocery stores.
• Chironji (Charoli Nuts): These little nuts are a bit of a hidden gem! They have a unique, slightly sweet flavor and add a lovely texture. If you can’t find them, you can skip them, but they really elevate the kheer.
• Kewra Water/Rose Water: This is where things get interesting! Kewra water has a more subtle, earthy fragrance, while rose water is more floral. Both are traditionally used, and it often comes down to personal preference or regional tradition. My family always used kewra water, but rose water is a lovely substitute.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 tbsp ghee in a pan over low heat. Add the vermicelli and roast it, stirring constantly, until it turns golden brown. This takes about 5-7 minutes, and it’s important to keep the heat low to prevent burning. Once golden, set it aside.
2. In another kadai (Indian wok), heat the remaining 1 tbsp ghee. Add the almonds, cashews, chironji, pistachios, raisins, and dates. Roast them until the nuts are lightly browned and fragrant – about 3-5 minutes. Be careful not to burn the nuts! Set these aside too.
3. Now, in a large kadai, bring the milk to a boil, stirring occasionally to prevent it from sticking to the bottom. This is a good time to be patient!
4. Once the milk is boiling, add the roasted nuts to the milk and simmer for about 15 minutes, stirring occasionally. The milk will start to thicken slightly.
5. Add the roasted vermicelli and sugar to the milk. Continue to cook for another 8-10 minutes, stirring frequently, until the vermicelli softens and the sugar dissolves completely.
6. Finally, stir in the cardamom powder and kewra water (or rose water). Give it a taste and adjust the sweetness if needed.
7. Serve hot or chilled, garnished with a sprinkle of extra dry fruits.

Expert Tips

• Preventing Sticking: The biggest challenge with Seviyan is preventing the vermicelli from sticking. Constant stirring is your best friend!
• Roasting is Key: Don’t skip the roasting steps for the vermicelli and nuts. It develops their flavor and adds a lovely texture.
• Milk Matters: Full-fat milk creates the richest, creamiest kheer. You can use lower-fat milk, but the texture won’t be quite as luxurious.

Variations

Want to make this recipe your own? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (almond, soy, or oat milk work well) and a vegan ghee alternative.
• Gluten-Free: Double-check the source of your vermicelli to ensure it’s made from rice flour and is certified gluten-free.
• Spice Level: If you love a bit more warmth, add a pinch of nutmeg or saffron along with the cardamom.
• Festival Adaptations: For Diwali, I like to add a few strands of saffron for a golden hue. During Eid, I often make a larger batch to share with family and friends.

Serving Suggestions

Seviyan is delicious on its own, but it’s even better with…

• A sprinkle of chopped pistachios
• A dollop of fresh cream (if you’re feeling indulgent!)
• Served alongside other Indian sweets like Gulab Jamun or Jalebi.

Storage Instructions

Leftover Seviyan 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

• What is the best type of vermicelli to use for Seviyan? Fine vermicelli, made from wheat or rice flour, is ideal. It cooks quickly and creates a delicate texture.
• Can I make Seviyan ahead of time? Yes! You can make it a day or two in advance. The flavors actually meld together even more beautifully as it sits.
• How do I prevent the vermicelli from sticking to the bottom of the kadai? Constant stirring is the key! Use a heavy-bottomed kadai if possible.
• What can I substitute for Kewra Water? Rose water is the most common substitute. You can also use a tiny drop of vanilla extract, but it won’t have the same traditional flavor.
• Can I adjust the sweetness level in this recipe? Absolutely! Start with 0.25 cup of sugar and add more to taste. Remember, it will taste slightly less sweet when chilled.