Vermicelli Kheer

4.80 from 5 votes

Vermicelli kheer or seviyan kheer is a delicious sweet milk based dessert with notes of cardamom and roasted nuts

Vermicelli kheer in a steel bowl on a pink cloth.
  • Vegetarian
  • Easy recipe that is quick to make
  • Indian desserts
  • Quick to make

This vermicelli kheer recipe also known as meethi seviyan kheer or semiyan payasam is a delicious sweet milk based dessert with notes of cardamom and roasted nuts. It can also be made as a seviyan ki burfi! It is made for many festivals/ special occasions and I love how easy it is as a last minute Indian dessert! Made in 15 minutes on stove top!

You may know this is as so many names. Sevai kheer This is also known as sheer khurma which is made often on Eid. There are a few different types of kheer, most popular being rice kheer. I enjoy alternative types such as this seviyan kheer along with quinoa kheer and sabudana kheer.

It is creamy with bursts of flavor from roasted nuts and raisins. I find the wheat vermicelli adds a different texture than rice kheer or Sabudana Kheer.

TIP: Use a non-stick or heavy bottom pan to prevent the vermicelli from burning and milk from sticking to the pot.


  • Ghee
  • Thin vermicelli: Roasted vermicelli is key, you can find at your local Indian store
  • Milk: I prefer whole milk
  • Sugar: See alternatives below
  • Cardamom powder
  • Dry fruits: cashew nuts, pistachios, raisins, golden raisins (optional, use what you prefer)
  • Variation: You could add some saffron strands or rose water to give it a twist!

Making the sweet

Summary Steps

  1. On medium flame or low flame roast the vermicelli strands
  2. Add milk, sugar, cardamom powder and bring to boil.
  3. Let boil/simmer briefly on low flame then add roasted or fried nuts and dry fruits and serve.

The semiya kheer / payasam or seviyan kheer will thicken as it cools. I like it a little bit creamy/milky. However , if you prefer it thicker you can let it boil a little longer. But don’t boil too long!

It can also be turned into seviyan burfi if the quantity of vermicelli is increased.  Then you can cut it into pieces and eat it by hand easily.

Tip: If it gets too thick add a little extra milk.

How do you serve vermicelli kheer?

It can be served warm or cold!  It tastes great both ways.

Using evaporated milk or condensed milk

You can add evaporated milk for a more creamy texture.

Condensed milk also gives a great flavor.  But make sure to reduce the sugar, you may not even need to add sugar, depending on the type used.

I find using condensed milk gives it more of a vermicelli pudding / indian pudding consistency. Quick dessert

Type of Milk

I prefer using whole milk so it is a creamy consistency!

Making it vegan

You can use coconut milk or even oat milk to make this vegan.

Sugar alternatives

Sugar is most commonly used to make vermicelli kheer. You could also experiment with jaggery, honey or agave.

Making Vermicelli Kheer Recipe in in Instant Pot

It is possible to make in Instant pot using the saute mode to first roast the vermicelli noodles until golden brown. Then, add in the other ingredients and cook on low pressure for 10 minutes. Let it natural pressure release.

Is kheer and payasam the same?

Yes, kheer and payasam are the same. In South India this delicious Indian dessert is referred to as vermicelli payasam. In North India it is referred to as kheer.

Storing seviyan kheer

Store it in an airtight container for next time! Sweet dish

Try It? Leave A Review, Love To Hear Feedback! Or Tag Me On Instagram @some_indian_girl

15 Minute Vermicelli Kheer – Meethi Seviyan Kheer

Shilpa Joshi
Vermicelli kheer or seviyan kheer is a delicious sweet milk based dessert with notes of cardamom and roasted nuts
4.80 from 5 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert
Cuisine Indian
Servings 4 servings
Calories 223 kcal


  • 1 non-stick or heavy bottom pan


  • ½ cup sev (vermicelli) 60 g
  • 1 tsp ghee
  • 2 cup milk whole milk
  • ½ cup sugar
  • ¼ tsp cardamom powder
  • 2 tbsp roasted nuts chopped, pistachio and almonds
  • 1 tbsp raisins


  • Heat ghee in pan and add vermicelli (sev) to roast in ghee until golden brown on medium-low heat.
  • Add milk stirring occasionally so it does not stick.
  • Add sugar and cardamom.
  • Bring to boil and let boil 3-4 minutes.
  • Add roasted nuts and raisins.
  • Serve warm or cold. Once put away in fridge it will thicken so you may need to add a tablespoon of milk when serving to get the right consistency.


Nuts and raisins are optional
Other optional add ins include: saffron strands or rose water
See post for ideas on making it vegan or in Instant Pot


Calories: 223kcalCarbohydrates: 35gProtein: 5gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 75mgPotassium: 233mgFiber: 1gSugar: 31gVitamin A: 198IUVitamin C: 1mgCalcium: 145mgIron: 1mg
Tried this recipe?Let us know how it was!

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Recipe Rating


  1. 4 stars
    My name is harpreet bola as I m a Punjabi .we cook sviuaan a lot in our home. I wanna try your recipe as it’s looking delicious. Thank you.