Sweetened Vermicelli Pudding
Seviyan Kheer
This creamy delight is a cherished dessert in my home, especially during festivals. It's simple yet luxurious, with the aroma of cardamom and saffron making every spoonful a celebration.

Protein
7g
Carbs
45g
Fat
10g
Calories
280 kcal
Ingredients
Directions
Roast the Vermicelli
- Heat ghee in a medium saucepan over medium heat.
- Add the vermicelli and roast, stirring frequently, until it turns golden brown and aromatic, about 5 minutes.
Prepare the Pudding
- Pour in the milk and bring to a gentle boil, stirring occasionally to prevent sticking.
- Lower the heat and simmer for 8–10 minutes, allowing the vermicelli to soften.
- Add sugar and continue to simmer until it dissolves completely, about 2–3 minutes.
Add Flavors
- Stir in the crushed cardamom pods, saffron milk, sliced almonds, and raisins.
- Cook for another 5 minutes, allowing the flavors to meld and the kheer to thicken slightly.
Garnish and Serve
- Remove from heat. Let it cool slightly before serving.
- Garnish with chopped pistachios and serve warm or chilled.
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