Seviyan Kheer is a Mughlai-style dessert prepared on the auspicious occasion of Eid. It is a rich and creamy vermicelli milk pudding.
- About Seviyan Kheer
- What is ‘vermicelli’?
- How To Make
- Storage Suggestion
- My Tried & True Tips
- More Eid Special Recipes
- Seviyan Kheer Recipe
About Seviyan Kheer
In the Urdu language, the term ‘seviyan’ refers to vermicelli noodles. Hence across the Indian subcontinent, the milk pudding made with vermicelli and milk is known as seviyan kheer. It is also called – sevai ki kheer, seviyan payasam, vermicelli kheer, or semiya kheer.
Seviyan Kheer is very similar to a Persian dessert Sheer Khurma. The difference between these two desserts is Sheer Khurma is made with very thin thread-like vermicelli and sweetened with dates.
The humble dates hold pious importance during the holy month of Ramadan. And to celebrate the festival of Eid a rich and creamy sheer korma sweetened with dates is prepared.
This seviyan kheer recipe of mine might not be an authentic heirloom recipe. But over the years it never fails to yield a gratifying bowl of pudding perfect for festive feasts.
What is ‘vermicelli’?
Vermicelli is a thin, thread-style noodle or pasta. In the Indian sub-continent, it is known as ‘semiyan’, ‘seviyan’, or ‘semiya’. Apart from making kheer, the vermicelli is used to make upma , cutlet, and a variety of other Indian dishes.
Semiya is made of a variety of flour like all-purpose flour, rice, wheat, or even semolina .
These days there are gluten-free vermicelli noodles made with ragi, jowar, or rice flour easily available in the supermarket.
How To Make
Making seviyan kheer is an easy, fuss-free process.
Step 1) Soak saffron in two tablespoons of warm milk. Stir and keep it aside.
Step 2) Boil milk in a thick-bottomed dish. Use full-fat milk to get the desired creaminess. Add cardamom powder, and simmer till it reduces to half the original amount.
Step 3) Meanwhile, in a frying pan heat ghee. Add nuts like almonds, pistachio, and cashews and fry them till golden. Transfer to a plate. These fried nuts are used for garnishing the kheer.
Step 4) In the same frying pan add more ghee and add vermicelli. Fry the seviyan (vermicelli) for 2 – 3 minutes over low heat. They will become golden and slightly crisp. Turn off the heat.
Step 5) Add ghee-roasted vermicelli to the thickened milk, sugar, and half of the soaked saffron. Stir to combine.
Step 6) Cook the kheer till seviyan are soft, and the sugar is dissolved. Turn off the heat.
Step 7) Transfer the seviyan kheer to a serving bowl. And allow it to cool down completely at room temperature.
Step 8 ) Garnish with ghee-fried nuts, saffron milk, edible silver leaves, and rose petals.
Storage Suggestion
Allow the seviyan kheer to cool down completely at room temperature. Transfer it to an airtight container. Store it in the refrigerator for 3 – 5 days.
You can serve it cold or warm. If you like to serve the kheer hot, reheat it in a microwave or on the stovetop in a saucepan.
If you are planning to serve it chilled, transfer the pudding to an earthen bowl, and garnish with dry fruits and rose petals. Keep in the fridge for 2 – 3 hours. Bring it out just before serving.
My Tried & True Tips
It is always best to use full cream/fat milk to make any rich and creamy Indian kheer. The same rule applies to the seviyan kheer as well.
Roasting vermicelli and dry fruits for the kheer is an essential step. It enhances the taste of the pudding.
Do not roast vermicelli or dry fruits for too long as they might burn and taste bitter.
Do not add sugar or vermicelli before the milk is thickened or reduced in quantity.
If you like to serve seviyan kheer chilled , please note, that the texture of the kheer thickens a bit more after cooling down. Hence, while cooking adjust the consistency accordingly.
A dash of aromatic ingredients like saffron, rose petals, kewra essence, or rose water gives a rich Mughlai-style taste and aroma to the kheer.
More Eid Special Recipes
- Phirni
- Zarda Pulao
- Chicken Pulao
- Vegetable Cutlet
- Baked Shahi Tukra
- Hyderabadi Double Ka Meetha
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 1 litre full cream milk
- ▢ ¼ teaspoon saffron (kesar)
- ▢ 1 teaspoon cardamom powder
- ▢ 4 tablespoon ghee (clarified butter)
- ▢ 2 tablespoon almonds, sliced
- ▢ 1 tablespoon pistachio, sliced
- ▢ 150 gram (approx 1 ¼ cup) seviyan (vermicelli)
- ▢ ⅓ Cup granulated white sugar or as per taste
Ingredients For Garnish
- ▢ edible rose petals
- ▢ edible silver leaf
Instructions
- Soak saffron in two tablespoons of warm milk. Stir and keep it aside.
- Boil milk in a thick-bottomed dish. Use full-fat milk to get the desired creaminess. Add cardamom powder, and simmer till it reduces to half the original amount. Keep stirring milk at regular intervals and add back the layer of cream (malai) forming on top to the milk.
- Meanwhile, in a frying pan heat 2 tablespoons of ghee. Add nuts like almonds, pistachio, and cashew and fry them till golden. Transfer to a plate. These fried nuts are used for garnishing the kheer at a later stage.
- In the same frying pan heat the remaining 2 tablespoons of ghee and add vermicelli. Fry the seviyan (vermicelli) for 2 – 3 minutes over low heat. They will become golden and slightly crisp. Turn off the heat.
- Once the milk is thick and reduced to half of the original amount, add ghee roasted vermicelli, sugar, and half of the soaked saffron. Stir to combine.
- Stir to combine. Allow the kheer to simmer till the seviyan is nicely cooked and the sugar is dissolved. Add half of the ghee roasted nuts and stir to combine. At this stage taste the kheer, and add more sugar if required. Turn off the heat.
- Transfer the seviyan kheer to a serving bowl. And allow it to cool down completely at room temperature.
- Garnish with ghee-fried nuts, saffron milk, edible silver leaves, and rose petals.
- Serve seviyan kheer warm or chilled.
Recipe Notes:
- The sweetness of the kheer reduces a notch after cooling down in the refrigerator. Hence, adjust the sweetness of the kheer accordingly.
- You can add ¼ teaspoon kewra essence or rose water as well once the kheer is ready for the sweet aroma.
- Garnishing kheer with edible silver leaf or rose petals is totally optional. They do not affect the taste of the pudding.
Nutrition
We follow a strict NO SPAM Policy
Seviyan Kheer Recipe
Equipment
- Frying Pan
- Heavy Bottom Kadhai
Ingredients
- 1 litre full cream milk
- ¼ teaspoon saffron (kesar)
- 1 teaspoon cardamom powder
- 4 tablespoon ghee (clarified butter)
- 2 tablespoon almonds, sliced
- 1 tablespoon pistachio, sliced
- 150 gram (approx 1 ¼ cup) seviyan (vermicelli)
- ⅓ Cup granulated white sugar or as per taste
Ingredients For Garnish
- edible rose petals
- edible silver leaf
Instructions
- Soak saffron in two tablespoons of warm milk. Stir and keep it aside.
- Boil milk in a thick-bottomed dish. Use full-fat milk to get the desired creaminess. Add cardamom powder, and simmer till it reduces to half the original amount. Keep stirring milk at regular intervals and add back the layer of cream (malai) forming on top to the milk.
- Meanwhile, in a frying pan heat 2 tablespoons of ghee. Add nuts like almonds, pistachio, and cashew and fry them till golden. Transfer to a plate. These fried nuts are used for garnishing the kheer at a later stage.
- In the same frying pan heat the remaining 2 tablespoons of ghee and add vermicelli. Fry the seviyan (vermicelli) for 2 – 3 minutes over low heat. They will become golden and slightly crisp. Turn off the heat.
- Once the milk is thick and reduced to half of the original amount, add ghee roasted vermicelli, sugar, and half of the soaked saffron. Stir to combine.
- Stir to combine. Allow the kheer to simmer till the seviyan is nicely cooked and the sugar is dissolved. Add half of the ghee roasted nuts and stir to combine. At this stage taste the kheer, and add more sugar if required. Turn off the heat.
- Transfer the seviyan kheer to a serving bowl. And allow it to cool down completely at room temperature.
- Garnish with ghee-fried nuts, saffron milk, edible silver leaves, and rose petals.
- Serve seviyan kheer warm or chilled.
Notes
- The sweetness of the kheer reduces a notch after cooling down in the refrigerator. Hence, adjust the sweetness of the kheer accordingly.
- You can add ¼ teaspoon kewra essence or rose water as well once the kheer is ready for the sweet aroma.
- Garnishing kheer with edible silver leaf or rose petals is totally optional. They do not affect the taste of the pudding.
Nutrition
Veg Cutlet is an all-time favourite Indian snack. A crisp, crunchy, vegan croquette made with a medley of vegetables. Be sure to watch the video!
- About Indian Cutlet
- My Tried & True Tips
- Watch Veg Cutlet Video
- Serving Suggestion
- FAQs Related To Veg Cutlet Recipe
- More Cutlet Recipes
- Vegetable Cutlet Recipe
About Indian Cutlet
The word cutlet has been derived from the French term côtelette or kotlet .
A cutlet can be a thin slice of meat, fish, ribs, chicken breast, mashed vegetables, breaded, and then deep-fried. You will often find mention of cutlet recipes in French and British Cookbooks.
With the Europeans, the kotlet came to India and became our favourite teatime snack cutlet. Today we have a variety of cutlet recipes in Indian Cuisine. From railway cutlets, Bengali chop, paneer cutlets , to vegetable cutlets, we have cutlet recipes to cater to every food lover.
The most popular is the Indian veg cutlet. Whether it is a monsoon downpour, or a social get-together a plate full of this vegetable cutlet is always welcomed.
My Tried & True Tips
The best part about these vegetable cutlets is they can be customized. Feel free to pick your favourite vegetables to make these cutlets.
Use a food processor , to chop or pulse the vegetables for the cutlet. This makes a difference in the texture of the cutlets.
Make sure vegetables are not wet or moist else the cutlet mixture will become water clogged.
Boil the potatoes in advance and store them in the fridge. Cold and dry potatoes make the cutlet crisp.
Always grate the potatoes for making the cutlets. Make sure no chunks remain in the grated potato.
Always fry the cutlet at medium-high temperature oil. If the oil is not hot enough cutlets will turn soggy and not crisp.
Watch Veg Cutlet Video
Serving Suggestion
The tantalizing aroma of the frying cutlets sneaks out of the kitchen and lingers around the tea table.
The tea laced with chai masala bubbling on the side stove sends an inviting gluttonous note to those who are wandering in the backyard yearning for evening snacks.
A bowl of tomato ketchup and green chutney are my two favourite dipping choices for a veg cutlet.
You can serve it with mint mayonnaise, tomato salsa , or any other dipping sauce of choice. That is the beauty of fried snacks they taste good with anything.
To make these cutlets gluten-free skip adding breadcrumbs. Instead, you can use grated paneer (cottage cheese) as a binder and a tablespoon of gram flour (besan) to coat the cutlets . Those who eat eggs can dip the cutlets in whisked eggs before frying for a crunchy exterior. And trust me on this, without breadcrumbs also, the vegetable cutlets turn out tasty.
Preheat the air fryer to 200 degrees for 5 minutes. Spray the cutlets with oil on both sides. Arrange the cutlets in a single layer. Bake them in an air fryer for 15 minutes on each side at 200 degrees or until golden and crisp.
The cheat cook’s trick is, to make the mixture for the vegetable cutlet , shape them into tiny cigars, dust them with bread crumbs, and arrange them neatly in an airtight container. You can freeze these veg cutlets for 15 – 20 days. Thaw them at room temperature before frying.
More Cutlet Recipes
- Oats Cutlet
- Corn Paneer Cutlet
- Masoor Dal Cutlet
- Cheese Rava Cutlet
- Potato Cheese Balls
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 3 – 4 large size boiled potato
- ▢ 1 Cup onion fine chopped
- ▢ ¼ Cup carrot
- ▢ ¼ Cup green peas (see notes)
- ▢ ½ Cup bread crumb mixture
- ▢ Salt to taste
- ▢ 2 tablespoon kasuri methi
- ▢ 1 teaspoon red chili powder
- ▢ 1 teaspoon chaat masala
- ▢ Oil for shallow frying
Ingredients For Coating
- ▢ ¼ Cup corn starch or potato starch
- ▢ ¼ Cup water
- ▢ ¼ Cup bread crumbs
Instructions
- To prepare the mixed vegetable cutlet, first drain the boiled potato and peas in a metal colander for 5 – 10 minutes so that any excess moisture in the vegetable drains out.
- Next fine chop the remaining vegetables, I prefer using a food processor or electric chopper for the purpose.
- Now peel and mash the boiled potato. Make sure no chunks remain in the mashed potato.
- In a large mixing bowl combine mashed potato, boiled peas, chopped vegetables, salt, spices and bread crumbs.
- Combine all ingredients well to form a smooth mixture. Taste and adjust the seasoning accordingly.
- Cover with a foil and let it rest in the fridge for 15 – 20 minutes.
- Once you are ready to fry the cutlet, heat oil in fry – pan over medium heat.
- Take a tablespoon of cutlet mixture and shape it into a small cylinder. Tap both the sides on the kitchen counter to get flat edges. Similarly, shape all the cutlets.
- Dip the cutlet in the cornflour mixture and then coat in breadcrumbs.
- Shallow fry the cutlets in small batches till crisp and golden from all sides.
- Drain on an oil absorbent paper towel.
- Serve Mixed Vegetable Cutlet warm with tomato ketchup.
- If you do not want to shallow fry cutlet immediately, shape them and store in an airtight box in the fridge.
Recipe Notes:
- To make bread crumb mixture at home, pulse 3 – 4 stale or dry bread slices in the food processor.
- Use a food processor, to chop or pulse the vegetables for the cutlet. This really makes a difference in the texture of the cutlets.
- Make sure vegetables are not wet or moist else the cutlet mixture will become water clogged.
- Potato: Boil the potatoes in advance and store them in the fridge. Cold and dry potatoes make the cutlet real crisp. Always grate the potatoes for making the cutlets.
- Green Peas: You can use fresh or frozen green peas to make the cutlet. If using frozen, thaw them at room temperature, and add directly to the cutlet mixture. If using fresh green peas, blanch or boil them in water so that they are easy to mash.
- You can freeze these veg cutlets for 15 – 20 days. Thaw them at room temperature before frying.
- Always fry cutlet at medium-high temperature oil. If the oil is not hot enough cutlets will turn soggy and not crisp.
- You can air-fry the veg cutlets as well at 190 degrees Celcius for 20 minutes turning halfway through.
Nutrition
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