Shevayachi Kheer / Vermicelli Pudding

Shevayachi kheer also known as semia or seviyan kheer is a creamy delectable Indian dessert in which roasted vermicelli is cooked in sweetened milk. Here i have used whole wheat vermicelli and used jaggery instead of sugar as a sweetener. The kheer is flavored with green cardamom and nutmeg and garnished with ghee roasted nuts and dried rose petals. This vermicelli pudding is one of the easiest sweet dish and tastes heavenly whether served hot or chilled. It makes for a perfect dessert on festivals and special occasions.

Vermicelli pudding is very popular Indian dessert and every Indian state has its own version of this dish. In south India, vermicelli payasam is made using coconut milk. Here i am sharing the Maharashtrian version, only difference is that i have replaced sugar with jaggery powder. The recipe calls for ghee roasting the vermicelli , cooking it in little hot water first and then simmering with milk. This is my favourite kheer since my childhood. I make it at least twice or thrice every month usually on Mondays as bhog and later to open our fast.

Preparation time: 5 minutes
Cooking time: 25 minutes
Serves: 3-4

Ingredients:

• 1/2 cup whole wheat vermicelli
• 2 cup full cream milk.
• 1/2 cup jaggery powder
• 1/2 teaspoon Sweet Masala ( nutmeg and cardamom powder)
• 2 tablespoon ghee
• 2 tablespoon cashew-nuts
• 2 tablespoon almond bits
• 2 tablespoon raisins
• 1 tablespoon chironji / charoli

Method:

1. In a sauce pan, heat 1 tablespoon ghee. Add the nuts and raisins. Fry them on low heat until they turn golden brown. Remove them in a bowl and keep aside until use.

2. Add remaining 1 tablespoon ghee in the same sauce pan and add vermicelli to it. Roast the vermicelli on low to medium flame while stirring continuously .

3. Once the vermicelli is roasted well add 1/2 cup hot water and stir. Allow the vermicelli to cook in water until it absorbs all the water. Next sir in hot milk .

4. Cook the vermicelli in milk for 7-10 minutes on low to medium flame. Now add jaggery powder and mix well. Cook further until all the jaggery melts.

5. Lastly add the Sweet Masala and the roasted nuts (from step 1) and put off the flame.

 6. Serve the kheer in individual bowl, garnish with dried rose petals and serve hot or chilled .

                       

Recipe Notes:

• The kheer is mildly sweet , the way my family likes it. You may adjust the amount of sweetener as per your liking.
• Any plant based milk like, coconut milk or almond milk may be used instead of dairy milk in this recipe.
• The color of this pudding is golden brown because of the jaggery powder.
• You may use any nut or dry fruit in this kheer.

Linking this Shevayachi kheer recipe to Healthy Wellthy Cuisines Group, with Vermicelli Mania as the theme for this fortnight. Following are the contributions by fellow bloggers on this theme
Curd Semiya
Ragi Vermicelli Upma
Vermicelli Cup with Kesar Pista Shrikhand
Namkeen Jave
Vermicelli Pulao
Tomato Garlic Vermicelli
Vermicelli Turmeric Soup
Semiya Payasam

                  

For more kheer recipes from this blog, check out the following

• Gulab Ki Kheer

                               

• Sheer Khurma

                              

• Lauki Ki Kheer / Bottle Gourd Pudding

                              

• Suji Ki Kheer / Semolina Kheer

                              

• Daliya Meva Delight / Broken Wheat Pudding

                                

• Kesar Phirni

                               

• Gulkand Paneer Kheer

                               

• Chawal Ki Kheer