Seviyan Kheer (Bangladeshi Dessert) 💛
#ganesha
Seviyan Kheer (aka Vermicelli Kheer) is a sweet milky pudding made with vermicelli, milk, butter (or ghee) and Grated Coconut. It’s an easy popular dessert of Bangladesh which is made during festive occasions like Eid.
I absolutely love seviyan kheer because it is so delicious, it reminds me of my childhood days, I suppose.
It doesn’t need much flavoring, because the vermicelli noodles toasted in butter lend such a nutty and delicious flavor to the milk, that it’s almost perfect. Pair it with slivered pistachios and you’ve got a lovely simple and homely dessert. I Like to add some grated coconut with it to make it more tasty and coconut flavored.
Seviyan kheer isn’t a fancy or complicated recipe, and that’s the beauty of it. It looks so homely and you’re kind of like okay yeah it’ll taste fine but it won’t be the tripe chocolate cake of the party, but seriously, leave the chocolate cake for once and try this seviyan kheer. Let's cook. 😊
Seviyan Kheer (Bangladeshi Dessert) 💛
#ganesha
Seviyan Kheer (aka Vermicelli Kheer) is a sweet milky pudding made with vermicelli, milk, butter (or ghee) and Grated Coconut. It’s an easy popular dessert of Bangladesh which is made during festive occasions like Eid.
I absolutely love seviyan kheer because it is so delicious, it reminds me of my childhood days, I suppose.
It doesn’t need much flavoring, because the vermicelli noodles toasted in butter lend such a nutty and delicious flavor to the milk, that it’s almost perfect. Pair it with slivered pistachios and you’ve got a lovely simple and homely dessert. I Like to add some grated coconut with it to make it more tasty and coconut flavored.
Seviyan kheer isn’t a fancy or complicated recipe, and that’s the beauty of it. It looks so homely and you’re kind of like okay yeah it’ll taste fine but it won’t be the tripe chocolate cake of the party, but seriously, leave the chocolate cake for once and try this seviyan kheer. Let's cook. 😊
Open in Cookpad AppSteps
- 1
In a medium sized saucepan, melt the butter.
- 2
Add the vermicelli and toast it for a few minutes on medium high heat (about 3-4 minutes). The vermicelli will become golden brown and release a nutty aroma.
- 3
Add the milk and stir. Cook on medium heat for a few minutes.
- 4
Add cardamom powder, slivered pistachios, coconut and sugar.
- 5
Cook the seviyan kheer for another 15 minutes or so, until the milk thickens. Keep stirring every few minutes. The kheer thickens upon cooling, so keep that in mind while reducing the milk while cooking the kheer.
- 6
Once the kheer is thickened to your desired consistency (I like mine to be a little on the thin side when taking off the stove, because it will further thicken upon cooling), transfer it to a serving bowl and top with slivered pistachios.
- 7
Seviyan kheer is ready. It can be eaten while warm or after it’s been cooled down in the fridge.
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