Seviyan kheer is a common Indian dessert made on festive occasions like Diwali, Eid and others. It’s one of the easiest and most luxurious desserts that comes together so quickly. Every household has their own unique recipe of seviyan kheer. Mine is one which is thick and bursting with creaminess and flavours. The perfect seviyan kheer is a result of patience and the right proportions of ingredients.
Just like my rice kheer recipe, this seviyan kheer also follows the same ratio of seviyan (vermicelli) to milk. The seviyan or vermicelli should ideally be roasted. If you have the plain one, make sure you fry it in ghee and roast it a bit before you add it to the milk.
The consistency of this seviyan kheer is thick and creamy. As it cools down, it keeps getting thicker, so we stop the cooking process once it reaches a semi thick consistency. The seviyan kheer is cooked in a way that it never becomes lumpy, even when you freeze it. As for sweetness, it is just the right amount of sweet for a festive occasion. You can always add more or reduce the amount of sugar as per your preference.
Tips to Get the Perfect Consistency
Though this seviyan kheer recipe is extremely simple and minimal, it can only taste so good if you take care of a few technicalities. Let’s take a look.
1. Get the ratio right
The secret to a great kheer is the correct ratio of milk to rice. The amount of rice is very less and we let it slow cook and merge with the reducing milk. If you get the ratio right, there is no stopping you from creating the best rice kheer at home.
2. Use the best ingredients
Like every simple recipe using a handful of ingredients, this rice kheer recipe also calls for sourcing the best ingredients. Make sure you use really good variety of roasted vermicelli or seviyan. Use good quality ghee.
This recipe cannot be replaced with low fat milk. The milk has to be full fat to get that perfectly thick and creamy consistency of the rice kheer. Get your hands on the best quality full-fat milk for this recipe.
3. Mind the heat
Cooking the seviyan kheer at the optimal temperature is very important to get it right. Once the milk comes to a boil, the flame will keep oscillating between low to medium, but it will never touch high. The temperature needs to be checked and regulated throughout the cooking process you would not want the milk to stick or worse, burn at any point. Keeping the flame high will also make the milk evaporate faster than it should, and affect the final consistency of the kheer.
4. Use a heavy bottomed pan
Make sure you use a heavy bottomed pan like a heavy stainless steel pot or kadhai or a cast iron pot. This will ensure that the kheer does not burn and cooks uniformly.
4. Be patient
This is probably the most important virtue to have while making kheer. There are no shortcuts to making a good seviyan kheer. Nothing can match the taste and excellence of slow cooking. So you will have to have patience and give your undivided attention to this recipe for at least 30 minutes. The results will really be worth it, I promise.
Preparation time – 15 minutes
Cook time – 30 minutes
Serves – 3
- 1 tbsp ghee
- 1/4 cup cashews
- 1/4 cup roasted vermicelli/seviyan
- 1 litre full fat milk
- 7 tbsp sugar
- 1 bay leaf
- 1/4 tsp cardamom powder
- Chopped almonds for garnish
- Chopped pistachios for garnish
- Dried rose petals for garnish
- Heat ghee in a kadhai and fry the cashews till golden brown. Set aside.
- Saute the vermicelli or seviyan in the same kadhai for a minute. Set aside.
- Heat milk in a kadhai or pot and let it come to a boil. Keep stirring to prevent the milk from sticking to the bottom.
- Once the milk starts to boil, add the fried seviyan. Keep stirring continuously on medium flame.
- Add the bay leaf to the milk for enhanced flavour.
- Keep stirring continuously to prevent sticking. Milk will start to thicken and turn creamy.
- Once the milk is reduced by half and seviyan is cooked completely, add the sugar and mix well.
- Once you reach the desired consistency as shown in the video, garnish with some cardamom powder and give it one last mix.
- The final consistency should be a bit runny as the kheer will thicken as it gets cold.
- Garnish with chopped pistachios, chopped almonds and dried rose petals. Enjoy warm or cold.
I hope you try this delicious and fool-proof seviyan kheer this festive season. If you have any doubts, comments, or feedback, please reach out to me in comments or my social media handles.
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