Kheer is an integral part of the Indian Cuisine. The dish has its origins traced to ancient India. The word Kheer comes from the Sanskrit word for milk i.e. ksheer (क्षीर). This dessert has been made though out the globe for ages now. Variation of the recipe, but the basic recipe and ingredients being the same, have been found in Iran, Indian subcontinent and a lot of other parts of the world.
The basic recipe involves boiling of milk, dry fruits like almonds, cashews, pistachios, raisins, with sugar or jaggery and rice, tapioca pearls or vermicelli. Use of Saffron is entirely up to your taste & choice. Today we are making Vermicelli Pudding or Sewaiyon Ki Kheer. It takes about 20 minutes to cook and the outcome is an amazingly lip smacking and delectable dessert. This is a beginner’s dessert recipe. In South India Kheer is referred to as payesh or payasam. Sewaiyon Ki Kheer is a 2000 year old dish and is still a staple Hindu temple food served as Prasad or Prasadam to the devotees.
So without further delay let us start making these crispy, delectable & toothsome Sewaiyon Ki Kheer.
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|Prep Time||5 Minutes|
|Cook Time||20 Minutes|
- 3 Cup Milk
- 1/2 Cup Crushed Vermicelli / Crushed Sewaiyan
- 1/4 Cup Sugar
- 3 Tbsp Almond & Cashews Roughly Chopped
- 1 Tbsp Clarified Butter / Ghee
- 1 Tbsp Pistachio Flakes / Pista Katran
- 1/2 Tsp Green Cardamom Powder
- 1 Cup Warm Water If The Need Arises
- Heat 1 Tbsp. Clarified Butter / Ghee in a pan.
- When the Clarified Butter Melts and heats up, add crushed vermicelli / sewaiyan.
- Roast the vermicelli on low flame till they turn golden brown in color. This would take around 5 minutes.
- After roasting for 5 minutes, add 3 cups of milk. Mix well and turn the heat to medium. Let the milk and vermicelli come to a boil.
- When the milk comes to a boil add ½ Tsp. Green Cardamom Powder, 1 Tbsp. roughly chopped almonds and cashews.
- Mix well & add ¼ Cup Sugar. Mix well and keep stirring to dissolve the sugar in the milk.
- Turn the heat to low after the sugar dissolved completely into the milk. Now cook the Kheer for about 10 minutes on low flame. Keep stirring to avowing burning of the Kheer. This also prevents Kheer sticking to the bottom of the pan.
- Turn the heat off after cooking it for about 10 Minutes.
- Dish out in a serving bowl & Garnish with pistachio flakes or dry fruits of your choice.
- Serve hot or refrigerate for 2-3 hours after cooling it down to room temperature.
Contact Chef: Payal Jethani
Tips: Cool down to room temperature before refrigeration. Serving cold enhances the taste and texture.
Tricks: Add a few raisins during the final stage of cooking to enhance the taste
Check out Chef Payal’s Sewaiyon Ki Barfi and other such recipes in our dessert section.