Seviyan Kheer Recipe

 Seviyan Kheer

Seviyan Kheer

At our house, vermicelli kheer, also known as seviyan kheer, is a need for any occasion. A traditional dessert, seviyan kheer is created with wheat vermicelli, milk, sugar, dry fruits, and spices. With this amazingly simple semiya kheer recipe, you may have a delicious dessert or sweet within 20 minutes.Before going for the Eid prayer, it was required that I take a bite of it as a child. Yet, putting sentiments aside, I thought most Seviyan had somewhat bland taste. 

I used whole wheat thin vermicelli for the semiya, or vermicelli. You can add any nuts or dry fruits of your choosing in terms of nuts and dry fruits. Golden raisins, chopped cashews, and almond slivers have all been added.It was thick and creamy but yet runny enough to stir in a big Mason jar. The following day, I caught myself smuggling cold spoonfuls from the refrigerator. Seviyan did, after all, have potential. When we were younger, it was customary in my family to prepare whole wheat vermicelli from scratch. Semiya kheer can be served hot, warm, or cold. A traditional North Indian dessert, seviyan kheer is created with wheat vermicelli, milk, sugar, dry fruits, and spices. This 20-minute semiya kheer recipe is really simple to make and makes a great dessert or sweet.

Ingredients:

• Ghee, 1 tablespoon

• 3 cloves

• 1 cup of sevian (broken)

• 4 cups of milk or 1 litre of whole milk

• 7 to 8 tablespoons of sugar; adjust the amount to your desired sweetness.

• 12 teaspoon powdered cardamom

• one spoonful of almond slices or slivers

• 1 tablespoon of cashews, chopped

• four or five dried rose petals

• 10 to 12 strands of saffron

• 1/4 cup golden raisins

STEPS TO MAKE IT

Step 1:

In a large pan or kadai, heat 1 tablespoon of ghee. Put 3 cloves in. 2 to 3 seconds of frying. Cloves might be included or excluded.

Step 2:

Vermicelli or broken seviyan may be added.On a low to medium heat, roast seviyan while stirring frequently.

Step 3:

The seviyan strands should be roasted until golden brown.Turn down the heat on the flame, then slowly pour milk into the pan. Mix thoroughly.

Step 4:

On a low to medium heat, simmer milk. To prevent the milk or seviyan from sticking to the pan's bottom, stir occasionally.

Step 5:

On a low to medium heat, allow the milk to come to a boil. Add 7 to 8 teaspoons of sugar, or to taste, once the milk has boiled.

Step 6:

Make a thorough mixture to fully dissolve the sugar.

Step 7:

Then, add 10 to 12 strands of saffron. Stir and blend.Add 1 tablespoon of chopped cashews and 1 tablespoon of almond slices next. Mix thoroughly.

Step 8:

Add 12 teaspoon of cardamom powder next.Add 4 to 5 dried rose petals as well. This step is not required. If you lack dried rose petals, skip.

Step 9:

Until the seviyan is cooked and the milk thickens, continue cooking the vermicelli kheer mixture for an additional 4 to 5 minutes. The kheer will also thicken and seem creamy once the seviyan has properly softened and cooked.

Step 10:

After turning off the heat, add 1 tablespoon of golden raisins. Combine once more. Examine the semiya kheer's flavour and, if necessary, add additional sugar.

Step 11:

The seviyan kheer may be served hot, warm, or cold. While serving, you can add some chopped nuts or dried rose petals as a garnish. Be aware that the kheer will thicken as it cools.

Step 12:

Any leftovers should be refrigerated and eaten within one to two days. The kheer will thicken after being refrigerated. You can either eat it cold or warm it in a pan with a little milk to thin it up.

Tips

Make use of fresh, full-fat milk that is of high quality.

You can add the dry fruits of your choice. The seviyan kheer can also have some rose water added to it.

The seviyan kheer usually becomes thick after cooling. Hence, avoid thickening the milk if you dislike thick semiya kheer.This recipe does not require the use of rose petals, saffron, or cloves.

Vermicelli can be used in smaller or larger quantities. More seviyan will result in a considerably thicker consistency, similar to thick pudding.