Milk seviyan is an easy-to-make traditional and popular Pakistani dessert perfect for festive occasions such as Eid. Garnish with crushed pistachios, cashews or raisons and serve alongside some masala chai. This milk vermicelli dessert has a rich yet sweet taste that can be cooked with minimal amount of effort. A quick dessert recipe that is delicious warm or cold, this Pakistani sweet dish is perfect for everyone and guaranteed to be a hit with adults and children alike.

I am a big fan of Pakistani sweet dishes and milk vermicelli is no exception. This recipe is for milk seviyan. It is extremely quick to make and if you ever need a quick dessert than you need to learn how to make this. I didn’t actually know how to make this up until about a few months and I asked my mum to show me how to make it.

My mum said that it was extremely easy. Trust me when I say this recipe is SO simplet! It literally consists of four ingredients and that’s it. Some people do like to add pistachios or almonds or cashews or other nuts as a garnish. Sometimes in the actual vermicelli pudding itself, but my siblings hate it when I do that, so I always avoid doing things like that.

Seviyan kheer has multiple different names like sevai ki kheer, semiya kheer or seviyan payasam. It is popular on Eid and perfect for when you get unannounced guests at the door! This recipe gives you a creamy and delicious pudding every time. You can adjust the cooking time so you can get the dessert to your own personal preference of thickness.

If you haven’t heard of vermicelli, then you’re really missing out. It is a traditional type of pasta, kind of like spaghetti, but much thinner. It doesn’t taste like pasta though as it has a different sort of texture to them. Some vermicelli is already roasted. If so then skip the first two steps. There are different types of vermicelli. This recipe requires wheat vermicelli.

As with most of my milk dessert recipes I use full fat milk. It makes it that much creamier. If you’re having a dessert, you might as well go all out. Treat yourself occasionally! However, you can use semi-skimmed milk as well if you really want to. Swap the milk for almond or cashew milk to make it vegan. There are other milks that you can use as well, and it is all up to which type of vegan milk you prefer.

Depending on how thick you would like the end result to be you can adjust the quantity of milk you use. You can use more milk or less vermicelli for a thinner consistency. If you wanted a thicker consistency, you could use less milk or more vermicelli.

Try this milk vermicelli for the perfect and quick sweet dish.

Milk Seviyan

by Sadia Halimah Aziz

Seviyan kheer, sometimes called milk seviyan, is a popular milk dessert flavoured withspices and nuts of your choice. A creamy and rich dessert this recipe can be served hot or cold. Popular on festivals, such as Eid, this recipe is perfect for parties and family get-togethers.

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Cook Time 20 mins

Total Time 20 mins

Course Dessert

Cuisine Pakistani/Indian

Servings 2 servings

Calories 300

Ingredients

  

• 50 g Vermicelli/Seviyan
• 500 ml Milk/Doodh
• 2 tbsp Granulated Sugar
• 1 tsp Butter

Instructions

 

• In a saucepan add the butter and allow it to melt completely on low heat
• When the butter has completely melted add the vermicelli and cook for 2-3 minutes until it browns, stirring continuously to prevent it from sticking to the pan
• Once the vermicelli has browned pour in the milk, stirring as you add, then bring the milk to a gentle boil on medium heat
• Add the sugar and reduce heat then allow to simmer for 5-10 minutes until thickened to your personal preference
• Your milk seviyan areready!

Video

Keyword eid, milk dessert, ramadan