How to make Sevaiyan Kheer -
Made during most festivals, vermicelli kheer is well liked.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Vermicelli (sevian) (वरमिसेली / सेवियाँ), Milk (दूध)
Cuisine : Indian
Course : Mithais
You can also find more Mithais recipes like Bandaru Laddoo, Stuffed Anarsa, Lauki ki Kheer - SK Khazana, Lavang Latika.
Sevaiyan Kheer Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 0-5 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Sevaiyan Kheer Recipe
Vermicelli (sevian) ½ cup
Milk 4 cups
Khoya/mawa 1 tablespoon
Ghee 1 tablespoon
Saffron (kesar) a few strands
Sugar 3-4 tablespoons
Green cardamom powder ½ teaspoon
Pistachios chopped 1 tablespoon + for garnishing
Cashewnuts chopped 1 tablespoon + for garnishing
Method
Step 1
Heat ghee in a non-stick pan, add vermicelli and sauté on low heat till golden.
Step 2
Add milk and mix well. Add khoya and saffron strands, mix and cook on low heat for 8-10 minutes or till vermicelli is fully cooked.
Step 3
Add sugar, cardamom powder, pistachios and cashewnuts, mix and cook for 4-5 minutes on low heat.
Step 4
Transfer the kheer into a serving bowl. Garnish with remaining pistachios and cashewnuts and serve hot or chilled.
Nutrition Info
Calories : 1047 Kcal
Carbohydrates : 105.9 gm
Protein : 32.4 gm
Fat : 55.1 gm
Other : Niacin - 1.5mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
