Some call it shevai, some sevaiya and some even shemai, but whatever you call it, this delicious recipe made with usual, household dessert staples is a simple and uncomplicated dessert. Sevaiya are essentially thin, hand-tossed vermicelli noodles (the mee variety in Malaysian lingo) typically made of refined flour (maida) in Northern India, and rice flour in Southern India.
Mouthwatering Sevaiya Kheer: Desserts that Impress
So, you like what you see, right? So here’s what you need to make this tasty, simple dessert that looks just as impressive as it tastes.
Ingredients for Sevaiya Kheer
1/2 a cup broken sevaiya (refined wheat flour noodles)
2-3 tbsp ghee (clarified butter)
1/2 a cup of white sugar
1 pint of normal milk (full fat milk optional)
A few strands of saffron
1 tsp cardamom powder (elaichi)
1/2 tsp nutmeg powder (jaiphal)
Assorted dry fruits such as almonds, raisins, pistachios, cashew, etc.
Pistachio or almond for garnish
Sevaiya Kheer Ingredients
Prep Time: 10 minutes
Cooking time: 30 minutes
Serves: 6
Special notes: Substitute sugar with sugar substitutes to make this recipe healthier. You can also make this recipe with jaggery (expect a change in taste, colour and texture) to make the recipe more nutritous. You can make this recipe with milk subsitutes such as soy milk to make it vegan (expect a change in taste, colour and texture).
Step-by-Step Recipe Sevaiya Kheer
Heat the ghee in a clean pan.
Heat the ghee in a clean pan on a low flame
Add the sevaiya and roast on flame till they turn lightly brown.
Roast the sevaiya in ghee till they turn slightly brown
Add a pintful of milk, stir continuously and let the sevaiya cook on low flame till they turn soft.
Add the milk and let the sevaiya cook till soft
As you stir continuously, add the dry fruits, cardomon powder, nutmeg powder and saffron strands, either in proportion or according to your taste.
Add the dry fruits, and cardomon and nutmeg powders
Than add the 1/2 cup sugar. I prefer my kheer to be slightly less sweet but you can add more or less sugar depending on your taste preference.
Now add sugar to your kheer
Cook on a low flame till the sevaiya are cooked (medium thick).
Cook till the sevaiya become medium thick
Garnish with your choice of chopped dry fruits and serve hot or cold.
Garnish with sliced almonds and serve hot or chilled
Enjoy this delicious sevaiya kheer on any occasion, any day, anywhere in the world!
Hello Friends,
I am Manisha.
Greetings from spices aroma. Ah, what an aroma around, aroma of blooming flowers, freshly mowed lawn, rain on dry mud and in midst of chirping of birds and aroma of spices inside my home wow! Life is full of aromas of all kinds including love, kindness and humanity.
When it comes to cooking my heart fills with joy. I cant say when I started cooking and when it became my passion. As for back as I can go in my childhood memory I only remember that aroma which also use to fill my house for days when my mother use to make "Garam Masala" of freshly grinned and roasted spices . It never faded in my memory and therefore I chose this name "Spice Aroma."
Those were the days trying new dishes, spoiling some raw material getting tired not coming up to what I wanted. All Parents praise their children so mine too. It use to fill me with joy and pride when they praised my dishes and when all this turned in to my passion for cooking I don't remember.
I was nurtured as a vegetarian and planted as a non-vegetarian. Friends I got married at a young age in a total non-vegetarian family and to my surprise I started cooking non-vegetarian dishes as well. Having blessed with two lovely kids and a caring husband I kept my passion intact. Their encouragement kept me going. More I try more I get satisfy.To give my passion a formal shape I learned food and safety by joining a course. I then joined as a chef in Golf club Princes Risborough and worked there for a good 18 months. Friends road up to this point was not easy but as always hard work brings something good in it. I learnt a lot. This work infused many more domain to my cooking, it brought many more qualities to my work like food decoration , table arrangements of the events and cooking for large number of people for the event a total change in out look. I decided then to share all my abilities and love for cooking with you all through this Spice aroma@.....!
I will share with you all small and big dishes, Indian and Western style , all trics and tips which I gathered in these many years.
Your likes, your comments, your praises and your criticism, your corrections , your suggestions all will be my assets in this journey. Please be a part in my journey.
With this spice aroma I also want to share beautiful aromas which never fade are of love ,care and kindness.
With best wishes to all of you.
Yours
Manisha.
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Spice Aromas by Manisha 