Description
Indian style seviyan kheer recipe with roasted vermicelli, ghee-toasted nuts, cardamom & rose water. A rich, aromatic Indian dessert perfect chilled or warm.
Ingredients
Scale
- 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
Instructions
- 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 slow boil. Keep a watch on it to prevent it from catching at the bottom while you start roasting the nuts and seviyan.
- 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.
- 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.
- By now, the milk would be gently boiling, add the roasted seviyan and dessicated 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.
- 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.
- 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.
Notes
- Adjust rose water to your taste preference.
- Serve chilled for a refreshing dessert.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 25g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg
Keywords: Indian Seviyan Creamy Vermicelli, Seviyan Kheer, Vermicelli Dessert