Seviyan Ji Khirni (Kheer Made with Vermicelli)

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • 2 litres - milk
  • 2 cups - sugar
  • 20 strands saffron (soaked in 1 tbsp milk for few minutes)
  • 10 to 12 almonds
  • 10 to 12 pistachios (unsalted)
  • 3 tbsp - vermicelli (broken)
  • 1 tbsp - ghee for frying the seviyan (vermicelli)
  • 10 cardamoms (peeled)
  • 1 cup - water for boiling the almonds

How to Make Seviyan Ji Khirni (Kheer Made with Vermicelli)

  • Lightly heat ghee and saute the vermicelli on a very low flame till they turn golden brown.
  • Stir continuously to see that it does not get burnt. Drain out the ghee.
  • Boil the milk in a heavy bottom vessel.
  • After the first boil, let it simmer, add the vermicelli, cardamoms and the saffron.
  • Keep stirring at regular intervals.
  • Boil till the vermicelli is tender and the quantity of milk reduces to little more than half.
  • Add sugar and boil for few more minutes till the sugar dissolves completely.
  • Boil the almonds and pistachios in water for about 5 mins.
  • Cool and peel off the skin.
  • Cut into thin slices and add it to the khirni.
  • Serve hot.