Indian Vermicelli Milk Pudding Seviyan Kheer Or Payesh Recipes

SEVIYAAN (VERMICELLI MILK PUDDING)

Seviyaan (Vermicelli Milk Pudding) image

A simple but deliciously sweet milk pudding, made with roasted vermicelli and cooked until a soft custard consistency. A popular dessert in Pakistan and India, and often eaten first thing in the morning on the Muslim festival of Eid. Enjoy this dish warm or chilled. I have a saucepan I use just for making sweet dishes, like custard, rice pudding and seviyaan - spicy food tends to permeate cooking equipment, and the same pans I use for making meals would not be appropriate for making desserts in.

Provided by Piya.HMO

Categories Dessert

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

3 cups milk
1 cup vermicelli, roasted (seviyaan)
1/2-1 teaspoon ghee (optional)
1 -1 1/2 cup raw sugar (can use regular white sugar)
1/2 teaspoon cardamom powder
1 tablespoon pistachios, chopped

Steps:

Wash a saucepan with cold water and shake out the excess.
Place pan over medium flame and heat the milk, stirring often until it is near boiling (should take 10 minutes). Scrape the walls and base of the pan while heating, to prevent the milk sticking.
Lower heat to med-low, and cook uncovered, stirring every 5-10 minutes until the milk is reduced by about 1/3 (this should take about 1 hour).
Add the roasted vermicelli into the reduced hot milk. The vermicelli can be broken into smaller pieces first to make it easier to handle. Roasted vermicelli should be available in packets from Indian or Pakistani grocery stores.
The vermicelli will soften after 2-3 minutes. Add the ghee (optional) and mix it through. Continue to cook seviyaan over med-low a further 5 minutes.
Add the sugar and stir to dissolve. You may want to add 1 cup first and taste the seviyaan after the sugar dissolves fully to see if you want the dessert to be any sweeter.
Stir through the cardamom powder, then let the seviyaan thicken over med-low heat for another 10-15 minutes, stirring occasionally to prevent the mixture sticking.
Serve warm in individual bowls garnished with pistachio nuts. If chilling, cover with plastic wrap that is in contact with the surface of the pudding, let cool almost to room temperature and then chill several hours in the fridge.

Nutrition Facts : Calories 322.2, Fat 7.6, SaturatedFat 4.3, Cholesterol 25.6, Sodium 90.2, Carbohydrate 59.2, Fiber 0.3, Sugar 50, Protein 6.4

INDIAN VERMICELLI MILK PUDDING -- SEVIYAN KHEER OR PAYESH

Indian Vermicelli Milk Pudding -- Seviyan Kheer or Payesh image

Make and share this Indian Vermicelli Milk Pudding -- Seviyan Kheer or Payesh recipe from Food.com.

Provided by DebySharma

Categories Dessert

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 liter milk
4 tablespoons sugar
200 g vermicelli
2 leaves bay leaves
2 -3 green cardamom pods
5 tablespoons raisins or 5 tablespoons dried fruit
50 g jaggery, enhances the flavor (optional)
2 tablespoons ghee or 2 tablespoons oil

Steps:

I simmered 1 lit of milk in a pot for at least 20 -25mins. Never bringing it to a boil, but on simmer only so that the water content reduces in the milk and we have a more condensed version of it. After about 15 minutes, I added 4 Tbsp of sugar and kept stirring the milk. After 25 mins, I added 3 pods of green cardamom, 2 bay leaves, and a handful of raisins. Then plopped in the Vermicelli and mixed the ingredients.
Before adding these, I had fried the Vermicelli, Cardamom and Bay Leaf in a separate pan, with a little bit of Oil or Ghee. I had lightly fried the Vermicelli into a medium brown color.
I turned off the flame, and added about 50g of brown jaggery Gur , and closed the pan with a lid, to allow the flavor to infuse and the jaggery to melt. With the flame on, the jaggery would have curdled the milk, but this pudding tastes great with the jaggery.
Transfer into a bowl and add a few pistachios on top. It can be eaten warm, but it tastes even better after chilling for a few hours.

Nutrition Facts : Calories 493.8, Fat 16.6, SaturatedFat 10, Cholesterol 52.6, Sodium 131.4, Carbohydrate 72, Fiber 2.1, Sugar 21.2, Protein 15.4

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