Vermicelli or Sevya Kheer Recipe

Sevya Kheer is a dessert traditionally served at Indian weddings or on auspicious ocassions. Sevya is roasted in ghee and gently simmered in milk which gives the kheer its taste and aroma. ❤️


  • 1 litre whole milk
  • 100 gms sevya
  • A fistful of cashews and raisins
  • 12 tsps sugar
  • 1 tsp elaichi powder
  • A few strands of saffron ( optional)


Keep boiling the milk till it comes down to three fourth of its quantity. Heat 3 tbsps ghee. First roast the cashew bits, remove and then the raisins. Remove and then roast the Shenvayi in the remaining ghee to a dark brown on a slow flame. Add the Shenvayi, cashew and raisins to the milk and boil well for a couple of mnts. Add the sugar, n bring to boil. Finally add the cardamom powder mix well and immediately cover and keep aside for some time so that the flavours infuse well.

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