VERMICELLI PUDDING (seviyan kheer)

Seviyan Kheer is a very popular South Asian dessert.  It’s very similar in taste and texture to a pudding.  The flavors are a delicious combination of milk, heavy cream and vermicelli noodles flavored with cardamom and sugar.  With just a few ingredients you will be surprised how quickly this dessert comes together.  Keep in mind this dessert has many variations across the region.

RECIPE NOTES

Vermicelli is a very thin noodle and comes in a variety of rice or wheat. For this dish you will use the regular wheat flour vermicelli.

I used heavy cream in this recipe to give it a nice thick and rich texture. But you could use just milk. If you use fat free version of milk it may not thicken up as much.

Green cardamom is very strong you can add anywhere from 5-7 seeds from the pods. I do like to crush up the seeds.

The thick or thin the consistency for the dessert will be your preference.

I do not add any dry fruits and nuts because my kids will complain. If you would like you can add variety like sliced almonds, pistachios, raisins, dry coconut or dates. You can toast these in the butter with the vermicelli. Or just use to garnish.

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VERMICELLI PUDDING (seviyan kheer)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 cup vermicelli noodles (crush)
• 3 cups whole milk
• 1 cup heavy whipping cream
• 1 tbsp. butter
• 1/3-1/2 cup sugar
• 5-7 green cardamom pods (crush the seeds)
• optional are nuts or dry fruits like almonds, pistachios, raisins, dates. You can toast these in the butter or just use for garnish.

Instructions 

• Use medium saucepan. Heat butter and add vermicelli and cardamom seeds. Toast till golden brown this will take few minutes, keep stirring so the vermicelli doesn't burn.
• Add milk, cream and sugar mix well. Let it come to a boil. Once it comes to a boil turn heat low and cook for 15 minutes.
• Keep stirring and scraping down sides as the mixture thickens up.
• After 15 minutes check the consistency, if thin keep cooking, if too thick you can add some more milk.
• The consistency will be your preference, taste and check how you like it.
• This can be served warm or cold.

Author: Shazia

Course: Dessert

Cuisine: PAKISTANI/INDIAN