Sevai Kheer – Indian Vermicelli Pudding
Summary
- This video demonstrates how to prepare a delicious and creamy Sevai Kheer, a traditional Indian vermicelli pudding. The recipe involves roasting vermicelli and nuts in ghee, then cooking them in milk with sugar and cardamom until thick and rich. It's a perfect sweet treat for any occasion.
All Ingredients - Main Ingredients
- Vermicelli (Sevai) 1 cup
- Sugar 3/4 cup
- Cashews 10-12
- Almonds 10-12
- Milk 1 liter
- Desi Ghee 2 tablespoons
- Cardamom Powder 1/2 teaspoon
- Dried Rose Petals for garnish
Tools You'll Need
- Kadai
- Wok
- Pan
Don't have an ingredient? Try these swaps
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Nuts
In a kadhai (wok), add 2 tablespoons of desi ghee. Once melted, add 10-12 cashews and 10-12 almonds. Fry them until they turn light golden brown, then remove them from the pan and set aside.
Step 2: Roast the Vermicelli
In the same kadhai with the remaining ghee, add 1 cup of vermicelli. Roast the vermicelli until it turns light golden brown, then remove it from the pan and set aside.
Step 3: Boil the Milk
Add a splash of water to the kadhai to prevent the milk from sticking, then pour in 1 liter of milk. Bring the milk to a rolling boil.
Step 4: Cook Vermicelli in Milk
Once the milk is boiling, add the roasted vermicelli to the kadhai. Cook on medium flame, stirring continuously, until the vermicelli is about 50% cooked and the kheer starts to thicken.
Step 5: Add Sugar and Finish Cooking
When the vermicelli is 50% cooked, add 3/4 cup of sugar to the kheer. Stir well to dissolve the sugar and continue cooking for another until the kheer reaches a thick, creamy consistency.
Step 6: Add Dry Fruits and Cardamom
Once the kheer is ready, add the chopped fried cashews and almonds. Also, add 1/2 teaspoon of cardamom powder. Mix everything thoroughly.
Step 7: Cool and Garnish
Turn off the gas and let the kheer cool down completely. Once cooled, garnish with whole cashews, almonds, and dried rose petals before serving. Serve chilled for the best taste.
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