Semiya Kheer is a classic Indian dessert made with roasted vermicelli simmered slowly in milk. Sweetened gently and flavored with cardamom, it’s light, comforting, and nostalgic. Perfect for festivals, poojas, or simple family meals. Best enjoyed warm or chilled, one spoonful at a time.🍮
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Heat ghee in a pan and roast the sevaiya until it turns golden brown.
Add charoli to the pan and roast it briefly with the sevaiya.
Pour in the full cream milk and bring it to a boil.
Let the sevaiya cook in the milk while stirring occasionally.
Once the sevaiya is cooked, add sugar and green cardamom powder.
Boil the mixture for another 8-10 minutes, stirring to ensure it doesn't stick to the bottom.
Turn off the flame and let the kheer rest for some time. It thickens as it cools down.
Serve warm or chilled as per your preference.
Adjust the sugar according to your taste preference.
Ensure you stir the kheer frequently to prevent it from sticking to the bottom of the pan.
Adjust the sugar according to your taste preference.
Can I use low-fat milk instead of full cream milk?
Yes, you can use low-fat milk, but the kheer may not be as creamy as when made with full cream milk.
Can I replace sugar with a healthier alternative?
Yes, you can use jaggery, honey, or any sweetener of your choice, but the taste may vary slightly.
How long can I store the kheer?
You can store the kheer in the refrigerator for up to 2-3 days. Reheat it before serving if desired.
Can I skip charoli if I don't have it?
Yes, charoli is optional. You can skip it or replace it with other nuts like almonds or cashews.
Can I add saffron to the kheer?
Yes, adding a few strands of saffron can enhance the flavor and color of the kheer.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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