Vermicelli(seviyan/sevai) kheer By Namitha


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Vermicelli(seviyan/sevai) kheer

A healthy version of sweet made with jaggery instead of sugar. NOTE: For one cup of vermicelli, 1/4th cup of jaggery is sufficient for those who do not prefer the dish to be very sweet.
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  • Roasted Vermicelli-1 cup
  • Toned milk- 1 litre
  • Jaggery(powdered)-1/4 cup
  • Ghee-1 tbsp
  • Water-1/2 cup
  • Dry fruits-raisins, cashew and badam
  • Cardamom-1/2 tsp
  • Kesar strands-few


  1. 1

    Take a kadai and add 1 tbsp of ghee.
  2. 2

    When the ghee is hot, add the dry fruits and roast them on low flame until golden brown.
  3. 3

    Take out the dry fruits from the kadai.
  4. 4

    In a small vessel, add powdered jaggery and water and allow it to melt.
  5. 5

    Turn off the flame once the jaggery melts completely.
  6. 6

    Into the same kadai, pour the milk and allow it to boil on medium flame.
  7. 7

    Stir continuously to avoid formation of cream.
  8. 8

    Once the milk starts boiling, add the vermicelli.
  9. 9

    Keep stirring continuously until the the quantity of milk reduces to half.
  10. 10

    Reduce the flame from medium to low.
  11. 11

    Pour the jaggery water into the kadai and mix well for another 5-10 minutes.
  12. 12

    Turn off the flame.
  13. 13

    Add the dry fruits, kesar strands and cardamom powder into the kheer.
  14. 14

    Mix well.
  15. 15

    Once the kheer comes to room temperature, transfer it into a smaller vessel and store it in the refrigerator.
  16. 16

    Serve cold.

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