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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

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Sweetened Vermicelli Pudding

Seviyan Kheer

(42 reviews)
"

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.

"
Sweetened Vermicelli Pudding
Prep time:5 mins
Cook time:25 mins
Total time:30 mins

Protein

7g

Carbs

45g

Fat

10g

Calories

280 kcal

Servings:
4
VegetarianGluten Free

Ingredients

vermicelli1 cup
(thin, roasted)
milk4 cups
(whole)
sugar0.75 cup
(adjust to taste)
almonds2 tbsp
(sliced)
raisins2 tbsp
ghee1 tbsp
pistachios1 tbsp
(chopped, for garnish)

Spices

cardamom pods4
(crushed)
saffrona pinch
(soaked in 1 tbsp warm milk)

Directions

Roast the Vermicelli

  1. Heat ghee in a medium saucepan over medium heat.
  2. Add the vermicelli and roast, stirring frequently, until it turns golden brown and aromatic, about 5 minutes.

Prepare the Pudding

  1. Pour in the milk and bring to a gentle boil, stirring occasionally to prevent sticking.
  2. Lower the heat and simmer for 8–10 minutes, allowing the vermicelli to soften.
  3. Add sugar and continue to simmer until it dissolves completely, about 2–3 minutes.
Chef's tip: Stir continuously after adding sugar to avoid any caramelization at the bottom.

Add Flavors

  1. Stir in the crushed cardamom pods, saffron milk, sliced almonds, and raisins.
  2. Cook for another 5 minutes, allowing the flavors to meld and the kheer to thicken slightly.
Chef's tip: Adjust sweetness or thin with more milk if needed at this stage.

Garnish and Serve

  1. Remove from heat. Let it cool slightly before serving.
  2. Garnish with chopped pistachios and serve warm or chilled.
Chef's tip: Seviyan Kheer thickens as it cools. Add a splash of milk to adjust consistency before serving if needed.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.