Vermicelli Kheer is an Indian Dessert made using whole wheat vermicelli and milk.

In India, the season of festivals has begun and Its the time to relish some dessert :). When you prepare varieties for festival meals and no energy left to make dessert, this comes as a rescue. This is one of the easy desserts which you can quickly make without any preparation. My mom used to make very often whenever we asked for some dessert and I always loved it. Even my daughter loves this, hence I make it very often too. You don't need festivals to eat dessert :).

I am craving for some dessert now, let's make it ;)

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Vermicelli Kheer Recipe |How To Make Seviyan Kheer | Semiya Payasam

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Prep time: 5 min  Cook time: 20 min Total time: 25 min 
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By: Ashwini Nayak
Published:2020-08-22
Vermicelli Kheer is an Indian Dessert made using whole wheat vermicelli and milk.

Serves : 3

Ingredients:
1 Tbsp Ghee
1/2 Cup Semiya / Vermicelli (whole wheat)
2.5 Cup Milk (1/2 Litre) (Notes*)
1/4 Cup Sugar
1/4 Tsp Cardamom Powder / 3 Cardamom
2 Tbsp Nuts (1 Tbsp Cashews, 1 Tbsp Raisins )
Pistachio for garnishing (optional)

Directions:
1. Heat ghee in a heavy bottom pan and roast the nuts till cashew turns golden and raisins plump. Keep aside.
2. To the same pan, add vermicelli and roast till golden brown on low heat. Keep stirring so that it won't get burnt .keep aside.
3. Heat milk in the same pan. When it comes to a boil, add vermicelli and mix well. Keep Stirring at intervals.
4. Once the Semiya Softens a bit, after about 10 minutes add Sugar.
5. Cook till the kheer thickens to the desired consistency. ( It will thicken more on cooling )
6. Finally add cardamom powder, Cashews, Raisins and mix well and Switch Off.
7. Garnish with pistachio and Serve hot or chilled.

Notes :
1. Kheer will thicken, once cooled. I added Milk 5 times the Vermicelli quantity. If you want bit thinner kheer, add 6 times (3 Cup Milk)
2. You can add Milk directly to Vermicelli after step 2, but take care to stir vermicelli well so that it won't get stuck.

Do try and share your experience by comments here or my Facebook page

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I would love to hear from you all :)
Happy Cooking....
Ashwini