Shevayachi Kheer – aka Seviyan Kheer / Semiyan Payasam. Make this easy vermicelli dessert – a creamy delight sure to satisfy your sweet cravings.
This post today is extra-special: it marks the day my Dad was born a full 100 years ago. I took a trip down memory lane, trying to figure out what would be a good recipe to post on this special day. I finally decided to post my adaptation of Mom’s method for making one of his favorite desserts. My siblings and I loved it too, so she made Shevayachi (Shev-uh-yaa-chee) Kheer quite frequently – no special occasion needed!
Indian desserts- often served as part of the main course
In India, folks consider a range of desserts as the “star” item of a festive meal, celebrating various special occasions – birthdays, weddings, anniversaries, religious festivals, etc. So, delicious concoctions like Kheer (Payesh/Payasam), Shrikhand, Rabdi, etc., are served right along with the rest of the meal…. with Puri/Roti, rice, vegetables, etc.
As for this particular Kheer variety, Shevayachi Kheer…. it is quite popular all over the Indian sub-continent. Many folks particularly enjoy having it with hot Puris. Indeed, “Kheer-Puri” – can be a whole meal by itself… who needs anything else?
Incidentally, for those who are unfamiliar with Puris…. well, what can I say…?! I don’t think I’ve ever met anyone who doesn’t begin to drool, at least just a little, at the mere thought of these puffed-up little beauties. Small circles of thinly rolled-out dough… just drop them in hot oil and watch as they magically puff up like balloons!
How to have Kheer-Puri? Break off a piece of this hot golden-brown Puri and marvel at its texture…. crisp on the outside, pillow-soft on the inside. Use it to scoop up some Kheer and pop into your mouth…. close your eyes and savor the incredible textures and flavors of this delectable combination! Mmmm!
Kheer… Payasam…Payesh… what’s in a name?
Indian folks sure do love their milk-based desserts, and Kheer is a sure-fire crowd-pleaser. The term Kheer, pronounced as “Khee-rr” (and NO… it does NOT rhyme with ‘deer’!), is used in most of the northern, central and western states of India. Folks from the southern states typically use the term Payasam (Paa-yus-sum), while those from the eastern part of India generally call it Payesh (Paa-esh).
Despite the different names, they are all variations on the same theme – sweetened milk, cooked with grain-based ingredients like rice, vermicelli, tapioca, cream of wheat, etc., or with some squash-family vegetables like Dudhi (bottle-gourd), pumpkin, etc. Adding touch of cardamom, nutmeg, saffron, etc., subtly enhances the flavors and aroma, and chopped nuts and raisins add extra Oomph!
So… does it really matter what you call it? Kheer, Payasam, Payesh … simply delicious!
Types of Shevaya…. also called Seviyan, Semiyan, Shimui, Vermicelli
Shevaya (Seviyan, Semiyan, Shimui, Vermicelli) come in various thicknesses, most commonly made from wheat or rice. Kheer is typically made with wheat Shevaya. I personally like the super-thin type the best for making Shevayachi Kheer. I love how delicate they are, and how they almost merge into the creaminess of the sweetened milk. Of course, I have friends who prefer the slightly thicker variety, precisely because they hold their own and do NOT merge into the creamy milk. Well… to each his/her own, I suppose!
By the way…. to make this Kheer, please do NOT use Pasta-style Vermicelli found in the Pasta aisle next to spaghetti, Angel Hair Pasta, etc. Most varieties I have seen on display in mainstream American grocery stores are much too thick…. and some varieties even have eggs! No, thank you!
If you live in India, it is not at all difficult to get excellent quality Shevaya, perfectly suited for Kheer. If you live outside of India, though, it might not be so easy. I highly recommend that you make a trip to the local Indian grocery store and browse the numerous varieties on the shelves, then pick the thinnest one you can find. And… if you can find “roasted” vermicelli, even better! You can easily see the difference between the roasted and unroasted varieties – the roasted Shevaya are golden-brown.
Also, remember a little goes a long way when you make Kheer. So… unless you are feeding a crowd, I suggest buying a small pack. A 450 g(1 lb) packet is enough to make Kheer for about 40 people!
Roast the Shevaya to a rich reddish-brown
Regardless of whether you decide to use thick/thin Shevaya, you must first roast the dry Shevaya in a little Ghee until they become deep reddish-brown – yes, even the ones that are already roasted! This step is key to make its flavor shine. Roast on a low flame, and be alert, because the dry Shevaya tend to burn quite easily.
If you add the milk without properly roasting the vermicelli first, your Shevayachi Kheer will end up tasting somewhat pasty – not quite what you want!
Reduce the milk before adding to the roasted Shevaya
I like to reduce (thicken) the milk a little before I add it to the roasted Shevaya. How? Simply simmer the boiling milk for 5-7 min. If you add the milk without doing reducing it first, your Kheer can look/taste a bit watery. If you feel it is too watery and then decide to simmer the Kheer for a while, the Shevaya can get over-cooked and unappealingly mushy.
My Mom used to boil/simmer the milk in a separate pot while she was roasting the vermicelli. This way, she could keep an eye on both – such an efficient and practical “parallel processing” strategy! I have modified her method just a little, mainly because I hate having to constantly stir the milk to prevent it from burning on the bottom.
So… I use the microwave. I start with about 1 cup of milk – about a minute or so on Hi brings it to near boiling. Then I continue to heat it on low power for a few more minutes – this way, it doesn’t boil over, and I don’t have to stir it either. This way, I can leave it alone while I focus on roasting the Shevaya on the stove.
Then I add this boiling hot (slightly reduced) milk to the roasted Vermicelli, refill the cup with more milk, and repeat the process. I find this method really efficient too, since the Vermicelli cooks in the first cup of milk while I boil and reduce the 2nd cupful.
After adding the 2nd cup of milk, I add the sugar, simmer the Kheer for just a few more min and it’s all done!
Kheer – add flavorings, nuts, raisins at the very end
Wait until the Kheer is fully done before adding flavorings, nuts and raisins. The flavor and aroma of spices and herbs is because of components that are volatile. So? Well, it means that if you add these spices when the food is still hot, the flavor’s gone! It literally evaporates into thin air! Sure, your kitchen will smell wonderful as a result, but the Kheer….? Maybe not so much! Hmmm…..!
So…. Just wait until the Kheer cools down a bit before you stir in the cardamom, nutmeg and/or saffron. I also add nuts and raisins at the same time as the flavorings. It’s not a good idea to add raisins when the Kheer is hot. Why? This can sometimes cause the milk to curdle. I’m not quite sure why, but I suspect that the bit of tartness in raisins might be responsible for the curdling.
Special Diets
This Kheer recipe is vegetarian and soy-free. However, since it is made with wheat and dairy ingredients, it is not gluten-free or vegan. To make it vegan, use coconut oil/almond oil to roast the Shevaya and your preferred dairy-free milk. See Recipe Notes for suggestions. Of course, the texture and flavor is bound to be different than Kheer made with dairy milk.
To make it nut-free, simply omit adding nuts to the Kheer or add chopped pumpkin seeds. For gluten-free Kheer, try using rice vermicelli instead of the traditional wheat-based Shevaya.
So….. Ready to satisfy your sweet cravings with some delicious Shevayachi Kheer…. maybe with some hot Puris too?
If you have a sweet tooth like me, perhaps you would like to try some of the other desserts/sweet treats I have posted on this blog.
- Like Laddoos?
- Like sweet, fluffy muffins with your tea/coffee?
Do leave a review and star rating. Many thanks!
Enjoy!
Shevayachi Kheer – Make This Easy Vermicelli Dessert
Equipment
- 1 Heavy-bottomed saucepan/frying pan non-stick coated or stainless steel
Ingredients
- 1/2 cup Shevaya – thin, pre-roasted preferred – loosely packed – about 30 g also called Seviyan; Semiya; Shimai; Vermicelli; I prefer super-thin Shevaya, but slightly thicker Shevaya OK too; do NOT use Italian Pasta-style Vermicelli – they are too thick, not suitable for Kheer
- 2 1/2 cups Milk – whole milk preferred low-fat milk not recommended, but can use up to 1 cup evaporated low fat milk; for vegan altenatives, see Recipe Notes
- 1 tsp Ghee (clarified butter) for vegan Kheer, use coconut/almond oil
- 2 1/2 tbsp Sugar for Kheer of medium sweetness; adjust as per preference; for sweeter Kheer, add up to 1 tbsp more
- 3-4 pieces Almonds – chopped, slivered, sliced optional; if not available, use 2 tsp chopped nuts of your choice; for nut-free Kheer, use chopped pumpkin seeds
- 1 tbsp Raisins optional
- 1/4 tsp Green Cardamom – freshly crushed preferred about 3-4 pods, peeled, crush the seeds
- 1/8 tsp Nutmeg – freshly grated preferred optional
- 1 pinch Saffron – 8-10 strands, crushed optional
Instructions
- Heat the milk to boiling, then simmer for a few minutes to reduce the volume.Use one of the following methods to do this.Microwave: Divide the 2 1/2 cups of milk into 2 portions. Place one portion in a large cup and microwave on Hi for about 1 min; check to see if it is almost boiling hot. Continue to heat on low-medium power (30-40%) for 2-3 min. It will develop a "skin" on top. Scrape it loose with a spoon and stir back into the milk. Continue to simmer the milk for 2-3 min longer on low-medium power (30-40%). Scrape the "skin" from the sides of the cup and stir back into the milk.Stove-top: Place the milk in a small-medium heavy-bottom saucepan and heat on low-medium heat till milk begins to boil, stirring frequently to prevent sticking and burning on the bottom. Reduce heat and simmer, stirring frequently for 8-10 min, until the volume is reduced to about 2 cups.
- Scrape the "skin" that forms and stir it back into the milk.
- While the milk simmers, heat Ghee in a heavy-bottom frying pan (10 inch / 25cm) or saucepan (2 quart /2 liter).
- Measure the Shevaya – break the long delicate strands gently into 3-4 inch (8-10cm) long pieces – some pieces will break and become smaller – that's fine. Fill about 2/3 cup – very loosely packed – about 30 g.
- Add the Shevaya to the Ghee in the pan.
- On very low heat, gently stir with a spoon or spatula till the noodles become deep reddish-brown – about 5-7 min.
- Be watchful – do not allow the Shevaya to burn – they will taste bitter!
- It's time to add hot milk to the roasted Shevaya. Microwaved milk: Add all the milk heated in the microwave to the Shevaya. Refill the cup with the remaining milk and repeat the boiling/simmering procedure described earlier, to reduce this portion of the milk.Stove-top heated milk:Add about 1 cup of the hot milk to the Shevaya. Continue to simmer the remaining milk on low heat for a few more min.
- Simmer the milk-Shevaya mixture on low heat, stirring gently, until Shevaya soften and swell as they cook – about 3-4 min
- Stir periodically, gently, to prevent sticking
- The Shevaya absorb most of the milk.
- Add the remaining milk, stir and simmer for 2-3 min, stirring gently to prevent sticking
- Add sugar, stir and continue to simmer for 3-4 min.
- The Kheer begins to look thicker. Turn the heat off and remove from heat. Set aside to cool.
- While the Kheer is simmering, slice the almonds.
- Peel the cardamom pods and collect the seeds, grate the nutmeg and measure out the saffron strands ( if using)
- Crush the cardamom seeds with a small mortar and pestle – stone type and stainless steel type shown here
- When Kheer cools and becomes lukewarm, stir in chopped/slivered almonds, crushed cardamom , grated nutmeg, saffron (crush strands with your fingertips before adding).Add raisins when Kheer is almost at room temperature – otherwise the Kheer might curdle.
- Stir to mix and blend flavors.
- Serve warm with the main meal, preferably with hot Puris (Roti/Chapati is OK too), or chilled as a delicious after-meal dessert.
- Enjoy!
Notes
For Vegan Kheer:
- Use coconut oil or almond oil instead of Ghee for roasting the Shevaya
- Use dairy-free milk of your choice. I recommend using one of the following for good flavor:
- Cashew milk( plain, unsweetened)
- Almond milk (plain, unsweetened)
Storing Leftovers:
Transfer leftovers to a container with a well-fitting lid and consume within 1-2 days. I do not recommend freezing this Kheer- it does not thaw well. To re-heat:- The Kheer becomes thick as it sits in the refrigerator. Stir in a little milk/water, then microwave for about 1-2 min. Stir again and serve warm.
simple and also good saviour when u hv unexpected guests for lunch/dinner 😂
Yes… a fast-fix crowd-pleaser! I simply love it!
You are awesome Sushma ji _/\_
Thanks, Sudha! 🙂
Thanks 👍
It turned out nice.
So glad you liked it, Chandra! Thanks for leaving your comments! Really appreciate it. Hope you also try some other recipes I’ve posted. 🙂