Vermicilli Kheer | Semiya Kheer | Seviyan Kheer

Indian desserts have their own charm. It not just about their authentic Indian flavour but the memories attached with every bite, the love with which its made and the happiness it brings in the home during every occasion. It is the part of meal everyone eagerly waits for.

Sewain Ki Kheer or Vermicilli Kheer, Semiya Kheer, Seviyan Kheer, its known by so many names in different parts of the country, but the taste, the love is all the same everywhere. Its one Indian dessert that crosses all religious boundaries and is enjoyed by everyone during various festivals.

And what makes it even more special is that its very quick and easy to make. You can completely focus on acing your main course dishes and let the kheer do its job without really toiling to make it. The recipe to this super yummy kheer (vermicelli porridge) is down below, with little additions that I  love to make. Let me know how you like your Seviyan Kheer to be in the comments.

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Vermicilli Kheer | Semiya Kheer | Seviyan Kheer

INGREDIENTS

Semiya/ Seviyan/ Vermicilli (broken small)	1 cup
Ghee (Clarified butter)	1 tbsp
Milk (any type)	1 litre
Sugar Alternative: Sugar Free	¼ cup (more if you like sweeter) Alternative: 4 spoon measurement from box
Green Cardamom (Hari Elaichi)	5-6
Cashew (chopped)	10-12
Almond (sliced)	10-12
Raisins	5-6
Vanilla Essence (optional)	1 tsp
Rice Powder/ Semolina (suji) (optional)	2 tsp

METHOD

1. In a kadhai (deep pan), put the ghee and Vermicilli/ seviyan and roast them till a golden brown colour. Also there will be a lovely roasted aroma that you get.
2. Till it is being roasted open the cardamom pods and keep it beside the hot burner.
3. Transfer this roasted vermicelli to a plate and keep aside.
4. In the same pan put 3/4 of the milk, essence, sugar, opened cardamoms, cashews and almonds. Keep aside some of the cashew- almonds for garnish.
5. Till the milk is boiling, mix the rice powder/ semolina (suji) in the rest of 1/4 cold milk and mix evenly to make sure no lumps are formed.
6. Add this mix in the boiled milk and mix well.
7. Now add the roasted vermicelli to the milk and cook on medium fire till all of it starts to boil. 
8. Once boiled, and the vermicelli are cooked close the fire and let it cool.
9. Chill in the fridge before serving, garnished with the cashews, almonds, raisins and rose petals.

Yummy and easy kheer is ready to be served. Happy Eating.