Sindh Ji RasoiA taste of home, preserved← Back to the recipe tableSeviyan Kheer
Sweets · Hindi
Seviyan Kheer
from the Sindhi table.
A familiar vermicelli dessert for festivals, family meals and the quiet pleasure of something sweet after lunch.
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Written recipe
A recipe to
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Written recipe adapted from the Seviyan Kheer chapter of the shared cookbook manuscript.
Ingredients
- 1 cup vermicelli (seviyan)
- 1 litre whole milk
- 1/2 cup sugar, adjusted to taste
- 1/4 cup mixed nuts, chopped
- 1/2 tsp cardamom powder
- A pinch of saffron strands, optional
- 2 tbsp ghee
- Raisins for garnish
Method
- Heat ghee in a heavy-bottomed pan. Roast the vermicelli over medium-low heat until golden, stirring continuously.
- Bring the milk to a boil in another pot. Reduce the heat and simmer until it thickens slightly.
- Add the toasted vermicelli to the milk and cook, stirring occasionally so it does not stick.
- Add the chopped nuts and optional saffron. Stir in the sugar and simmer on low heat for 20–25 minutes until creamy.
- Add cardamom powder, remove from the heat and garnish with nuts and raisins. Serve warm or chilled.