Vermicelli Kheer | Shevayachi Kheer

Vermicelli Kheer is a pudding made with vermicelli in milk which is sweetened by sugar and flavored with cardamom. Dry fruits are also added to the Indian sweet dish. Vermicelli Kheer known as Shevayachi Kheer in Goa. Vermicelli is known as “Shevyo” in Goa and Kheer is an Indian style pudding. This kheer with vermicelli is prepared on special occasions like birthdays or when some special guests arrives or on any festivals just like sabudana kheer. My mom usually prepares sweet dish like kheer when we visit her place.

Kheer is also known as payasam in South India. In South India, Vermicelli payasam is known as shavige payasam or semiya payasam. This can be made either with normal vermicelli or roasted vermicelli. If you use normal vermicelli, you need to roast it prior to using it in kheer. If you use roasted vermicelli like roasted vermicelli, use it directly while making kheer. You can try vermicelli sheera which is another vermicelli recipe.

What is kheer?

Kheer is an Indian pudding or Indian sweet dish made by boiling milk and sugar with vermicelli, rice, tapioca, broken wheat, etc. This pudding is flavoured with cardamom, saffron and is garnished with dry fruits like raisins, cashewnuts, almonds, pistachios, etc. Some examples of kheer are sabudana kheer with mango, rava kheer, carrot kheer, apple kheer, bottle gourd kheer, rice kheer, etc. Kheer is served as a dessert or with meal.  Mangane is also a type of Goan kheer.

Also get a list of best Indian kheer recipes.

Ingredients to make vermicelli kheer recipe:

• Vermicelli: Any type of vermicelli can be used to make this kheer. It can even be made with roasted vermicelli. The same recipe can be followed for making rice vermicelli kheer.
• Milk: Use thick whole milk to make the recipe. This makes the pudding creamier.
• Sugar: Sugar is used to add sweetness to this kheer recipe. Jaggery can also be used as an alternative, but the taste will change drastically.
• Ghee: Ghee or clarified butter is used to roast vermicelli (if using plain not roasted vermicelli). It is also used to roast the dry fruits lie raisins.
• Dry fruits: Raisins, cashewnuts, almonds, pistachios can be added to this recipe. This makes the kheer rich in taste.
• Cardamom powder and saffron: Cardamom and saffron are added to this Indian recipe and it provides nice flavour.

How to make Indian sweet pudding with vermicelli?

• Soak chopped nuts in warm water for 30 minutes. If you forget to soak, then just roast these in the kadai or deep bottomed pan for 5 minutes after cutting them lengthwise.
• Heat a saucepan or kadai. Add ghee and roast the vermicelli till it turns light brown or slightly golden.
  Keep it aside in a plate and let it cool down.
• In the same kadai, add 1/2 tablespoon ghee. When it gets heated add raisins. The raisins will quickly get puffed up.
• Add roasted vermicelli and mix with the raisins.
• Add 1/2 to 3/4 cup water and boil vermicelli. After it gets boiled, add milk.
• Add sugar and the roasted dry fruits. Let it simmer for 20 minutes.
• Keep stirring occasionally to ensure that the kheer does not stick to the pan. Let kheer get thickened. Simmer till the milk gets reduced to 3/4 of the original quantity.
• Crush the cardamom pods and add this to the kheer. Garnish with few strands of keshar/saffron.

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5 from 12 votes

Shevyachi Kheer | Vermicelli Kheer | Semiya Payasam

Vermicelli Kheer is a pudding made with vermicelli in milk which is sweetened by sugar and flavoured with cardamom. Dry fruits are also added to the Indian sweet dish.

Prep Time0 minutes mins

Cook Time30 minutes mins

Course: Dessert, Desserts, sweets

Cuisine: Indian

Servings: 4 People

Author: Raksha Kamat

Ingredients

• 1 cup vermicelli
• 2 and 1/2 litre milk
• 1 cup water
• 2 tablespoon desi or home-made ghee to roast vermicelli
• 1/2 tablespoon ghee for frying the raisins
• 10 cashew nuts cut lengthwise
• 10 raisins
• 5-8 almonds cut lengthwise or use slivers
• 6 tablespoon sugar
• 1 teaspoon cardamom powder
• Few strands saffron

Instructions

• Soak chopped nuts in warm water for 30 minutes. If you forget to soak, then just roast these in the kadai or deep bottomed pan for 5 minutes after cutting them lengthwise.
• Heat a saucepan or kadai and add ghee. Roast vermicelli till it turns light brown or slightly golden.
• Keep it aside in a plate and let it cool down.
• In the same kadai, add 1/2 tablespoon ghee and when it gets heated add raisins. The raisins will quickly get puffed up.
• Add roasted vermicelli and mix with the raisins.
• Add 1/2 to 3/4 cup water and boil vermicelli. After it gets boiled, add milk.
• Add sugar and the roasted dry fruits. Let it simmer for 20 minutes.
• Keep stirring occasionally to ensure that the kheer does not stick to the pan. Let kheer get thickened. Simmer till the milk gets reduced to 3/4 of the original quantity.
• Crush the cardamom pods and add this to the kheer. Garnish with few strands of keshar/saffron.

Notes

• Adjust the sugar according to your taste.
• If you forget to soak, then just roast these in the kadai or deep bottomed pan for 5 minutes after cutting them lengthwise.
• When raisins are added to ghee, it will puff immediately. You must be quick here; else raisins will get burnt.

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Note: The recipe was published on 09 Sept 2013 and is republished with pinterest image. The post might contain affiliate links.