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vermicelli kheer
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5 from 2 votes

Vermicelli kheer | seviyan kheer

An easy, delicious dessert which can be prepared in no time for any celebration.
Course Dessert
Cuisine Indian
Keyword seviyan kheer, vermicelli kheer
Prep Time 5 minutes
Cook Time 20 minutes
Servings 5 people
Author chaitra


  • 1 cup roasted vermicelli/seviyan (see Notes)
  • 1 1/2 tbsp ghee
  • 2 tbsp cashew nuts
  • 2 tbsp golden raisins
  • 7 tbsp sugar (see Notes)
  • 3 cardamons husked & powdered
  • 1 litre milk (1 cup = 250 ml)
  • 7-8 strands of saffron (optional)



  • Husk 3 cardamons. In motor pestle take the husked cardamon along with fat pinch of sugar and pound it to powder.

Cooking kheer

  • Heat 1 1/2 tbsp of ghee in a cooking pot in medium flame.
  • To this add raisins and cashew nuts and fry till golden. Once golden remove them from ghee and keep aside.
  • To the same ghee add vermicelli, and fry for two minutes in medium flame. Do not over fry them.
  • To this add 4 cups of milk.
  • Add saffron and stir well.
  • Simmer in medium flame till it bubbles. Now add sugar and stir well.
  • Cook for another two minutes and put off the stove.
  • Add powdered cardamom, dry fruits and stir.
  • Garnish with dried rose petals and vermicelli kheer is ready to serve.


  1. If not using roasted vermicelli, fry till it turns golden. But make sure to adjust the flame from medium to low, to avoid burning of vermicelli.
  2. Add more sugar if needed.