Seviyan payasam or vermicelli kheer is the perfect dessert to serve during any Indian feast or celebration and festivals like Ramadan. This popular Indian mithai is traditionally made with wheat vermicelli, milk, sugar, dry fruits, and spices. Originally from North India, this creamy delicacy is served at several festivals and family gatherings across India.
While this melt-in-your-mouth delicacy will quickly satisfy your sweet tooth, traditionally, it requires a lot of patience and time to prepare. However, there are easier ways to make seviyan kheer.
You can make the kheer at home using condensed milk and a few other pantry essentials.
This seviyan kheer recipe offers a perfect combination of soft vermicelli, milky goodness, and crunchy nuts in just a few minutes. Make this dessert at home and enjoy it with your loved ones.
Here’s how to make this rich seviyan payasam at home with Nestlé MILKMAID!
Note: Roast seviyan lightly in 2 tsp of ghee before adding milk if it is not the roasted variety.
Seviyan payasam is a simple but delectable festive dessert made of vermicelli, whole milk, condensed milk, dry fruits, and flavourings such as cardamom powder, saffron, or dried nutmeg.
Seviyan kheer is typically made with whole wheat (atta) vermicelli. However, you can make the kheer with all-purpose flour (maida), semolina (sooji or rava), or rice flour vermicelli depending on your preferences.
If your seviyan payasam becomes too thick, add more milk and cook it for a few minutes over a low flame to thin it out.
The payasam can be served hot, warm, or cold. It totally depends on what you like.
Seviyan payasam can be kept for up to five days in the refrigerator. Do not leave the dessert for longer hours at room temperature.