Photo: Sharvarism · CC BY-SA 4.0 · Wikimedia Commons

Maharashtra · Dessert

Sevyachi Kheer (Vermicelli Kheer)

Fine vermicelli lightly toasted in ghee until golden, then simmered in full-fat sweetened milk with saffron and cardamom — a quicker kheer than rice kheer, with the vermicelli strands giving a distinct chewy-silky texture within the milky base. Made for Eid by Mumbai's Muslim community, for Diwali by Hindu households and as a year-round temple prasad across Maharashtra.

🧺 Ingredients

• ½ cup (60 g) thin vermicelli (seviyan / sevai — the very thin variety, not thick pasta)
• 1 litre (4 cups) full-fat milk
• 5 tbsp sugar (adjust)
• 1 tbsp ghee
• 20 saffron strands soaked in 2 tbsp warm milk
• ½ tsp cardamom powder
• 2 tbsp cashews, halved
• 2 tbsp raisins
• 2 tbsp pistachios, slivered (garnish)
• 1 tbsp charoli seeds (garnish)
• Don't over-cook the vermicelli — it becomes mushy quickly; 8–10 minutes is the window

👩‍🍳 How to make Sevyachi Kheer

1. Heat 1 tbsp ghee in a heavy pan over medium heat.
2. Break vermicelli into 3–4 cm pieces (or leave long if preferred).
3. Add to the ghee.
4. Toast, stirring continuously, for 2–3 minutes until the vermicelli turns from pale white to a uniform light golden-brown.
5. Add cashews in the last minute.
6. Remove vermicelli (and cashews) from pan.
7. Add raisins to the remaining ghee — swell for 30 seconds.
8. Remove.
9. In the same pan, bring 1 litre milk to a boil over high heat, stirring frequently.
10. Reduce to medium heat.
11. Add toasted vermicelli to the boiling milk.
12. Simmer over medium-low heat, stirring every 2–3 minutes, for 8–10 minutes until vermicelli is cooked through and tender — the strands should be soft with a very slight bite.
13. The milk will have thickened slightly from the starch released by the vermicelli.
14. Add sugar.
15. Stir for 2–3 minutes until dissolved.
16. Add saffron milk and cardamom.
17. Fold in cashews and raisins.
18. Taste and adjust sugar.
19. Serve warm, garnished with pistachio slivers and charoli.
20. Can also be served chilled — the kheer thickens significantly; stir in a splash of cold milk to loosen.

Track the macros of Sevyachi Kheer and 100s of Indian dishes with Nutri Macro India.