Seviyan Kheer, also known as Vermicelli Kheer or Semai er Payesh, is a beloved Indian dessert that holds a special place in many hearts. Made with roasted vermicelli cooked in milk, this creamy and aromatic sweet dish is often prepared on festive occasions or as a delightful ending to a hearty meal.
In this blog post, we will share with you a delicious Seviyan Kheer recipe along with variations like Vermicelli Kheer Recipe and Semai er Payesh. So, let’s dive into the world of flavors and learn how to prepare this delightful dessert.
How to make creamy Seviyan Kheer for festive occasions – Ingredients list
- Vermicelli or Seviyan
- Full-fat Milk
- Green Cardamom pods
- Sugar
- Chopped Nuts – Cashew, Almonds, Pistachios
- Saffron – optional as garnish
Step-by-step instructions for this Vermicelli Kheer recipe in Bengali style or Semai er Payesh
- Heat a tablespoon of ghee in a frying pan. Add the chopped nuts and saute for a couple of minutes before removing them from the pan and keeping it aside.
- Now in the pan, add the vermicelli and sauté it on low heat until it turns golden brown. If you are using roasted vermicelli, then also toss them in the ghee for a couple of minutes to gain the flavors
- In another thick-bottomed deep pan, pour the milk and let it come to a boil. Keep stirring it continuously as it comes to a rolling boil. Reduce the heat to a simmer.
- Drop the roasted vermicelli along with the ghee in the simmering milk. Stir occasionally to prevent the vermicelli from sticking to the bottom.
- Add sugar and cardamom powder to the pan and mix well.
- Cook the kheer on low heat for about 20-25 minutes or until the vermicelli becomes soft. Add the fried chopped nuts, keeping some aside for garnish
- Add saffron strands for an extra touch of flavor and aroma (optional).
- Garnish with chopped nuts and serve hot or chilled, as per your preference.
Want to try some variations to this Seviyan Kheer Recipe?
Instant Vermicelli Kheer Recipe
If you’re looking for a quick version of Seviyan Kheer, my Vermicelli Kheer is the perfect choice. The preparation method is similar but comes together in a jiffy.
- Roast 1 cup of Vermicelli in 1 tablespoon Ghee till they turn golden. Turn off the heat and keep it aside
- In another heavy-bottomed deep pan, boil a liter of full-fat milk. Add the roasted vermicelli and let it boil till the milk is reduced to half.
- Add the condensed milk, freshly crushed cardamom powder, and ghee-roasted chopped nuts.
- Once the vermicelli is cooked thoroughly and the milk reaches desired consistency, turn the heat off.
- Garnish with chopped nuts, saffron threads, and even dried rose petals to make it fancy
Gur diye Semai er Payesh Recipe
Semai er Payesh, a Bengali version of Seviyan Kheer, offers a unique twist to this beloved dessert with the inclusion of jaggery and bay leaves. Like other Bengali sweet recipes, here the spices used are slightly different which makes it slightly different than other Vermicelli Kheer recipes.
- Roast 1 cup of Vermicelli in 1 tablespoon of Ghee till they turn golden. Turn off the heat and keep it aside
- In another heavy-bottomed deep pan, boil a liter of full-fat milk along with 2 bay leaves for flavour.
- Add the roasted vermicelli and let it boil till the milk is reduced to half.
- If you are using Sugarcane jaggery then add around 1/4th cup of it to the kheer or simui er payesh and let it melt while it is still simmering. But if you have Date Palm Jaggery then turn off the heat first and then add the jaggery to the kheer or payesh to melt and mix.
- Serve with chopped cashew and raisins as garnish
Seviyan Kheer, Vermicelli Kheer, and Semai er Payesh are delightful desserts that bring joy to any occasion. Whether you prefer the classic version or want to explore different flavors, these recipes are sure to impress your taste buds. So, gather the ingredients, follow the step-by-step instructions, and indulge in the creamy goodness of Seviyan Kheer and its variations. Your friends and family will be delighted with the sweet treat you create!
If you prefer your sweet dish to be sweeter, then you can adjust the amount of sugar or jaggery that goes in. I prefer my desserts mildly sweet hence the use of sweeteners in moderate quantities.
List of popular Bengali Sweets Recipes for you to try!
- Bengali Khejur Gur diye Chaler Payesh Recipe
- Lobongo Lotika | Bengali Sweet Bhaja Patishapta Recipe
- Peraki | Bengali Mawa Gujiya Recipe
- Bengali Sweet Pantua Recipe
- Instant Malpoa recipe
- Khaja or Chiroti
- Chanar Jilipi or Paneer Jalebi
- Chitrakut
- Nikuti
- Pranhara Sandesh
- Ice Cream Sandesh | Bhapa Sandesh Recipe
- Bengali Misti Khasta Goja Recipe
Have you tried this recipe? I would love to hear about it.
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I have over 300+ Bengali everyday cooking recipes on my Blog which offers a wide variety of dishes. Starting from classic and traditional Bengali Ranna Recipes to contemporary Bengali dishes which are more suited to modern-day hectic lifestyles, you will find it all here.
Seviyan Kheer, also known as Vermicelli Kheer or Semai er Payesh, is a beloved Indian dessert that holds a special place in many hearts. Made with roasted vermicelli cooked in milk, this creamy and aromatic sweet dish is often prepared on festive occasions or as a delightful ending to a hearty meal.
- ¼ cup Vermicelli or Seviyan
- 1 litre Full-fat Milk
- 4 nos. Green Cardamom pods
- ⅓ cup Sugar
- ¼ cup Chopped Nuts Cashew, Almonds, Pistachios
- A pinch of Saffron optional as garnish
- 2 tablespoon Ghee
-
Heat a tablespoon of ghee in a frying pan. Add the chopped nuts and saute for a couple of minutes before removing them from the pan and keeping it aside.
-
Now in the pan, add the vermicelli and sauté it on low heat until it turns golden brown. If you are using roasted vermicelli, then also toss them in the ghee for a couple of minutes to gain the flavors
-
In another thick-bottomed deep pan, pour the milk and let it come to a boil. Keep stirring it continuously as it comes to a rolling boil. Reduce the heat to a simmer.
-
Drop the roasted vermicelli along with the ghee in the simmering milk. Stir occasionally to prevent the vermicelli from sticking to the bottom.
-
Add sugar and cardamom powder to the pan and mix well.
-
Cook the kheer on low heat for about 20-25 minutes or until the vermicelli becomes soft. Add the fried chopped nuts, keeping some aside for garnish
-
Add saffron strands for an extra touch of flavor and aroma (optional).
-
Garnish with chopped nuts and serve hot or chilled, as per your preference.
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