Seviyan Kheer

Name: Seviyan Kheer
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10 servings
Cuisine: Indian (Punjab)
Ingredients: Roasted seviyan (vermicelli): 100g; Whole milk: 1000ml; Condensed milk: 150ml; Desi ghee: 70ml; Dry fruits (chopped): 70g (almonds 30g, cashews 25g, raisins 15g); Cardamom (green, crushed): 3g; Nutmeg (grated): pinch; Saffron strands: 8-10; Sugar: 60g; Water: 100ml

🟢 Veg🌾 Gluten-free📊 Medium

Traditional Recipe 5: Seviyan Kheer recipe

⏱️10 minPrep

🔥30 minCook

🕒40 minTotal

🍽️10Serves

🧺 Ingredients

👩‍🍳 How to make Seviyan Kheer

If seviyan is not pre-roasted, heat ghee (30ml) in a pan over medium heat (170°C). Add broken seviyan (100g), fry for 3-4 minutes, stirring frequently, until light golden and fragrant. Set aside.
Heat ghee (40ml) in a large, heavy-bottomed pan over medium heat (170°C). Add chopped dry fruits, fry for 2-3 minutes until golden. Remove and reserve.
In same pan, add roasted seviyan, stir for 1 minute.
Pour whole milk (1000ml) into the pan. Bring to a boil over high heat (200°C), stirring occasionally.
Once boiling, reduce to medium (160°C) and let simmer gently for 8-10 minutes, stirring frequently, until seviyan becomes soft and milk thickens.
Add condensed milk (150ml) and sugar (60g), stir well. Simmer for 2-3 more minutes.
Soak saffron strands in 100ml water, add to the kheer along with crushed cardamom (3g) and grated nutmeg (pinch). Stir well.
Reduce heat to very low (120°C), cook for 1-2 more minutes.
Visual cue: Kheer should have a pouring consistency, with seviyan soft and creamy.
Garnish generously with reserved fried dry fruits.
Serve warm or chilled.

📖 Cultural notes

Seviyan Kheer is a traditional Punjabi dessert especially loved during Eid celebrations and festive occasions, known for its rich, creamy texture. ---

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