Milk Seviyan Recipe (Eid Recipe): How To Make Milk Seviyan: Seviyan Kheer

Milk Seviyan Recipe:

Milk Seviyan:

Milk Seviyan, also known as Vermicelli Kheer, is a delectable Indian dessert that is a cherished part of the country's culinary heritage. This sweet dish is typically made by cooking thin vermicelli noodles in a mixture of milk and sugar, resulting in a rich and creamy dessert. To prepare Milk Seviyan, the vermicelli is first roasted in ghee (clarified butter) until it turns golden brown, imparting a nutty flavor. Then, milk is added and simmered until the vermicelli softens and absorbs the milk, creating a thick and luscious consistency. Sugar, along with aromatic ingredients like cardamom, saffron, and sometimes rose water, is added for sweetness and flavor. The kheer is often garnished with chopped nuts, such as almonds and pistachios, to add a delightful crunch. This sweet treat is commonly enjoyed on various occasions, including festivals, celebrations, and as a comforting dessert after a meal. Its creamy, sweet, and aromatic profile makes it a favourite among dessert lovers in India and beyond.

How To Make Milk Seviyan:

Certainly! Here's a simple recipe for Milk Seviyan, a delicious Indian dessert:

Ingredients For Milk Seviyan:

- 1 cup vermicelli (seviyan)

- 4 cups milk

- 1/2 cup sugar (adjust to taste)

- 1/4 teaspoon cardamom powder

- 2 tablespoons ghee (clarified butter)

- 2 tablespoons finely chopped nuts (almonds, cashews and pistachios, coconut)

- A pinch of saffron strands (optional)

- Raisins for garnish (optional)

Instructions Of Milk Seviyan:

1. Heat the ghee in a pan and add the vermicelli. Roast the vermicelli on low to medium heat until it turns golden brown. Keep stirring to ensure even roasting.

2. In a separate pan, heat the milk.You can add saffron pieces to the milk for flavor and colour of the sauces. Allow it to simmer gently.

3.Allow the milk to boil well then add the roasted vermicelli to the boiling milk.. Cook on low heat, stirring occasionally.

4. Once the vermicelli is soft and the milk has reduced to about half its original quantity, add sugar and cardamom powder. Stir well.

5. Continue to cook for a few more minutes until the sugar dissolves and the mixture thickens to your desired consistency.

6. In a separate small pan, roast the chopped nuts until they become slightly golden.

7. Garnish the Milk Seviyan with the roasted nuts and, if you like, some raisins.

8. Serve hot or chilled, as per your preference.

Enjoy your homemade Milk Seviyan dessert!