How to Make Tasty Vermicelli Pudding (Seviyan)

Vermicelli Pudding (Seviyan). Seviyan Kheer, Semiyan Payasam or Vermicelli pudding are similar desserts made during festivals or winter months. They might vary a bit depending on the region. Vermicelli noodles/pasta (wheat based) is usually used to make the pudding.

Try this classic Indian dessert - Vermicelli (known as Seviyan) Kheer. With the goodness of Dry Fruits. This dessert is always served on Meethi Eid, that marks the end of the fast of Ramadan. (Photo: Chef Survir Saran) This dessert is made just like rice pudding (kheer), and with many of the same ingredients, but instead of resulting in a light, creamy pudding, this traditional Muslim pudding is thick and firm. You can cook Vermicelli Pudding (Seviyan) using 7 ingredients and 5 steps. Here is how you cook it.

Ingredients of Vermicelli Pudding (Seviyan)

1. It's 100 g of vermicelli.
2. Prepare 300-400 ml of full fat milk.
3. Prepare 1 tbsp of cardamom powder.
4. You need 50 g of sugar.
5. Prepare 3 tbsp of butter or ghee.
6. Prepare 1 tbsp of grated coconut.
7. You need 2 tbsp of raisins (optional).

The vermicelli causes it to set quickly and so it is a bit faster to make than rice. The Sevai kheer, also known as vermicelli kheer is a variety of Indian pudding which is super easy and delicious. If you ever want to come up with a quick dessert with a traditional touch, then check out how to make Seviyan kheer. It's an extremely flavorful, sweet-scented kheer/pudding made using seviyan/vermicelli (small, thin noodles), milk, almonds, rose syrup (roohafza), sugar and raisins.

Vermicelli Pudding (Seviyan) instructions

1. Put butter or ghee in to the pot. Once butter starts to melt add vermicelli. Cook it until it becomes light golden brown..
2. Add milk and sugar together. Cook it for 15- 20mins on low heat until the milk starts to thickens up slightly. Add raisins, cardamom powder, grated coconut. Keep stirring, don’t let it burn..
3. Garnish with any dry fruits..
4. Serve and enjoy 👌.
5. Let it burn.

The Rose Syrup (Roohafza) is an extremely popular rose flavored drink in India which has a reddish-pink color. When added to milk, it gives a nice pink color, hence the name 'Gulabi which means. This vermicelli dessert is called Meethi Sev in Gujarat, and made a bit on the drier side, using either water or milk. It is called Seviyan in Hindi or Urdu, and is popularly eaten during Eid festival. This pudding is called Semiya Payasam in Southern part of India, and over there it's made using either jaggery or sugar.

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