Name: Indian Seviyan Creamy Vermicelli: 10 Irresistible Secrets
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Indian
Ingredients: 2 tablespoon ghee (divided); 2 tablespoon chopped almonds; 2 tablespoon chopped cashews; 2 tablespoon chopped pistachios; 12-15 golden raisins; 50 g seviyan (1/3 rd of the standard seviyan packet); 1 liter whole milk; 1 can (397g) condensed milk; 2 tablespoon desiccated coconut; 3 green cardamom pods (grind seeds only in a mortar pestle); 1/2 – 1 tablespoon rose water; Extra nuts; rose petals; pinches of green cardamom

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Indian Seviyan Creamy Vermicelli is a traditional Indian dessert that has captured my heart and taste buds. This delightful dish, also known as Seviyan Kheer, features roasted vermicelli cooked in a rich, aromatic blend of milk, nuts, and fragrant spices. With every spoonful, you experience the warmth of cardamom and the sweetness of condensed milk, making it a perfect treat for any occasion—be it festive celebrations or a cozy family dinner. Let’s dive into the delicious world of this creamy Indian dessert!

Why You’ll Love This Indian Seviyan Creamy Vermicelli

This creamy Indian vermicelli dish is not only delicious but also easy to make. Here are several reasons why you’ll adore this recipe:

Quick to prepare—ready in just 25 minutes.
Rich and creamy texture that melts in your mouth.
A delightful combination of flavors from roasted nuts and spices.
Versatile—enjoy it warm or chilled.
Perfect for festive occasions or family gatherings.
Can be customized for dietary restrictions with a vegan seviyan recipe.

This traditional Indian vermicelli dish will surely become a family favorite!

Ingredients for Indian Seviyan Creamy Vermicelli

Gather these items:

2 tablespoon ghee (divided)
2 tablespoon chopped almonds
2 tablespoon chopped cashews
2 tablespoon chopped pistachios
12-15 golden raisins
50 g seviyan (1/3 rd of the standard seviyan packet)
1 liter whole milk
1 can (397g) condensed milk
2 tablespoon desiccated coconut
3 green cardamom pods (grind seeds only in a mortar pestle)
1/2 – 1 tablespoon rose water
Extra nuts
rose petals
pinches of green cardamom

How to Make Indian Seviyan Creamy Vermicelli Step-by-Step

Step 1: Place the milk in a heavy-bottomed pot and set it over low-medium heat. Let it warm gradually, stirring occasionally and bring it to a slow boil. Keep a watch on it to prevent it from catching at the bottom while you start roasting the nuts and seviyan.
Step 2: Meanwhile, set a medium pan on another burner over low heat and melt ½ tablespoon of ghee. Add the chopped nuts and raisins (if using), stir gently as they sizzle, and fry for about a minute until lightly golden and aromatic. Transfer them to a plate and set aside.
Step 3: Into the same pan, add 1½ tablespoons of ghee and let it melt slowly over low heat. Using your hands, break the seviyan into smaller pieces and tip them into the ghee. Using a spatula, stir well to coat each strand. Roast patiently over low flame until they take on a rich, deep golden hue.
Step 4: By now, the milk would be gently boiling, add the roasted seviyan and desiccated coconut to it and stir to combine. Let the mixture simmer for 7–8 minutes, or until the noodles soften and the milk is thicker than when you started.
Step 5: Stir in the condensed milk and cardamom powder. Continue to simmer for another 5–7 minutes, stirring often, until the kheer is luxuriously creamy yet still pourable.
Step 6: Switch off the heat while the mixture can still flow easily from a spoon. Fold in the ghee-toasted nuts and rose water. Allow the seviyan to cool to room temperature, then refrigerate until chilled. Serve cold, garnished with extra nuts and a light dusting of ground cardamom, if desired.

Pro Tips for the Best Indian Seviyan Creamy Vermicelli

Keep these in mind:

Adjust rose water to your taste preference.
Serve chilled for a refreshing dessert.
To enhance the flavor, try adding saffron strands.
For a vegan version, substitute whole milk with coconut or almond milk.

Best Ways to Serve Indian Seviyan Creamy Vermicelli

Here are a few serving ideas:

Garnish with fresh rose petals for a stunning presentation.
Pair it with a side of fresh fruit for a delightful contrast.
Serve alongside other Indian desserts with seviyan for a festive spread.

How to Store and Reheat Indian Seviyan Creamy Vermicelli

To store your leftover kheer, place it in an airtight container and refrigerate. It can be enjoyed cold or at room temperature. If you prefer it warm, simply reheat it gently on the stovetop, adding a splash of milk to achieve the desired consistency.

Frequently Asked Questions About Indian Seviyan Creamy Vermicelli

What’s the secret to perfect Indian Seviyan Creamy Vermicelli?

The secret lies in patiently roasting the seviyan until golden and ensuring the milk doesn’t catch at the bottom during cooking. This enhances the overall flavor and texture of the dish.

Can I make Indian Seviyan Creamy Vermicelli ahead of time?

Absolutely! This dessert can be made a day in advance. Just make sure to refrigerate it and serve it chilled for the best taste experience.

How do I avoid common mistakes with Indian Seviyan Creamy Vermicelli?

To prevent mistakes, watch the milk closely to avoid scorching, and roast the seviyan slowly. Rushing these steps can lead to undesirable flavors and textures.

Variations of Indian Seviyan Creamy Vermicelli You Can Try

Here are some delicious variations:

Add chopped dates or figs for a different sweetness.
Incorporate various nuts like walnuts or hazelnuts for added crunch.
For a festive touch, include saffron strands in the cooking process.
Consider making a Vegan seviyan recipe by using plant-based milk and sweeteners.

Indian Seviyan Creamy Vermicelli: 10 Irresistible Secrets - Indian Seviyan Creamy Vermicelli - main visual representation

With its rich flavors and creamy texture, Indian Seviyan Creamy Vermicelli is sure to delight everyone at your table. Enjoy!