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  • Writer's pictureNupur Jain

Meethi Seviyan Kheer

Eid al-Fitr means new beginnings and it is considered auspicious to eat something sweet in order to start the holy day, hence the name Meethi Eid. This Seviyan is specially made to celebrate Eid.

Seviyan - The most special dessert prepared during Ramadan.This Seviyan has two versions -Ksheer and Kimami. Ksheer is the creamier and denser version of Kheer, where as Khimami is the dry version of the sauted vermicelli.

Let's begin making the creamy Ksheer.

For this delicious treat, all we need is a bunch of ingredients, and some love. Love is always the secret ingredient which makes this creamy ksheer just irresistible.

Ingredients -

  • 1/2 Cup - Vermicelli

  • 4 Cup - Milk

  • 1/4 Cup - Sugar

  • 1 tbsp - Ghee(clarified butter)

  • 7-8 Saffron strands

  • 1 tsp - Elaichi Powder (cardamom powder)

  • 2 tbsp - Chopped Almonds or nuts of your choice (optional)

Instructions -

  • In a heavy bottomed pan or kadhai heat the ghee, coat the walls of the pan/kadhai with the ghee(this will prevent the milk sticking to the sides). Now, add in the vermicelli and saute till it turns golden brown.

  • Once the vermicelli is cooked and aromatic add 4 cups of milk and stir well. Now boil the milk on high flame, stirring continuously to avoid it from sticking to the pan. Ocassionaly scraping the sides of the pan.

  • Boil while stirring for 15-120 minutes on high flame till the milk reduces to half. In a bowl take 3-4 saffron strands and a tbsp of milk and dissolve the strands. Add this milk to the boiling milk in the pan.

  • Once the mix is thick and creamy add, the sugar and nuts of your choice, boil again for another 5 minutes or till the sugar gets cooked.

  • Take it out in a serving bowl and let it come to room temperature. Once cooled refrigerate for 1-2 hours. Serve chilled, garnish with nuts and saffron strands. Serve it hot to people like me :)

A close-up look of the Seviyaan.

Pro - Tip : While boiling the milk reduce the flame to low when you are tired of stirring, increase back to high when you can. Keep scraping the sides for for thick consistency.

Have been eating this ksheer at home since childhood but, finally tried making this delicious treat today .Learning to make the Pumpkin Kheer came in pretty handy. Do give it a try and I'm sure it'll become your favorite too.

Get Cooking...!

Try your hands on this creamy Ksheer and you will know how magical our festival desserts are. You can make another version of this seviyan called Kimami which is equally delicious and rich.

Good luck!

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