Look at the beautiful silver leaf, rose petals and pistachios
Served in a beautiful bowl

Vermicelli kheer or as we call it Sevaiyya or Sheerkhurma is a very simple and fast to make dessert.

I use the thin and already roasted vermicelli but the thick and non-roasted one will also work. I prefer the thin one.

No pudding recipe can be easier or simple to make than this beautiful recipe of Vermicelli.

SheerKhurma means Sheer ie Milk and Khurma means dates so a pudding made of Milk and dates is actually technically SheerKhurma, we add vermicelli and dryfruits to make it richer. The more we cook the milk with the vermicelli, the thicker the pudding will be as vermicelli will release starch. A very basic recipe will have just 4 ingredients ie Milk, Vermicelli, Sugar and dryfruits, So even if you have just these 4 ingredients, try making this dessert and you will love it. There can be many add ons, watch for the extras/optional items in the ingredient list.

You will need –

Ingredients :

  • Sevaiyya or Vermicelli : 1 cup broken and roasted in ghee
  • Ghee : 1 tsp
  • Sugar : 1 cup
  • Milk : 1 l (Full fat is preferred)
  • Cardamom pods : 3-4
  • Saffron strands : 1/2 tsp soaked in a tsp of warm milk (optional)
  • Mixed and chopped dry fruits like Pistachios, cashews, dry dates or chhuhara, almonds, charoli seeds : 1tbsp
  • Raisins : 2tsp for garnishing (optional)
  • Silver leaves/Varq for garnishing (optional)
  • Milk Masala (optional)
Vermicelli: I prefer the thin and roasted variety


Roast the dry fruits like cashews, almonds and pistachios in ghee. Keep aside. Break the vermicelli in to small pieces and roast in a heavy pan with a tsp of ghee.

Meanwhile Boil the milk. You can reduce the milk a bit for a rich flavor.

Add ground cardamom and stir.

Add the roasted vermicelli into the milk. Let the sevaiyya cook for a good 8-10 minutes. Add Sugar after the vermicelli starts to float on the milk surface- this is how you know the vermicelli is cooked.

Tease the saffron strands soaked in the milk with back of a spoon so that it releases that beautiful saffron color and add to the Milk mix.(Note : I sometimes add milk masala too for some added flavor)

Add the dry fruits except raisins.(Note : Do not add the raisins and boil the kheer, the milk may curdle)

Boil until the required consistency.Some people like it very thick and some prefer thin.

Garnish with rose petals(optional), raisins and some saffron strands. I love to garnish it with silver varq/Leaves.

Serve it Hot or Chilled

Enjoy !



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