How to make Rice Sevai Kheer | Saffron Rice Noodles Pudding Recipe | Sevai Payasam Recipe |
Today I'm going to share a very amazingly delicious dessert recipe. This recipe is really easy to make, super quick and loved by all. Sharing recipe with step by step photos.
Rice Vermicelli Kheer is a delightful Indian dessert made with thickened milk, rice noodles, sugar and flavored with cardamom powder and garnished with nuts.
I am going to use rice sevai for this recipe and you know the best part about this recipe is that the vermicelli is not fried, but boiled as per instructions given on the pack.
Normally in Seviyan kheer recipe ghee roasted or stir fried wheat flour or refined flour vermicellis are used. But I have replaced it with rice vermicelli. Give it a try and see the difference..
Let's get started
- Preparation time 3-5 minutes
- Cooking time 20-25 minutes
- Servings 1-2
- Cuisine Indian
- 500 ml full fat cream milk
- 2-3 tbsp rice vermicelli
- 2-3 tbsp nuts of your selection
- 5-6 saffron threads
- Pinch of cardamom powder
- 6-8 tsp sugar or as preferred
♨ Step 1 - Mise en place
◾Rice Vermicelli - cook vermicelli as per pack instructions - OR - Pour water in a big saucepan. Allow it to boil. Add rice vermicelli, cook it for 2-3 minutes or until nicely cooked. Keep it aside until called for.
♨ Step 2 Cooking time
◾Pour milk in heavy bottomed saucepan. Bring it to a boil over a medium heat. After one boil, cook it on slow flame until it reduced to half of its original amount. Keep stirring in between to avoid sticking.
◾Add cooked vermicelli, cardamom powder and sugar, mix it well, cook on slow flame for 3-5 minutes, stirring from time to time.
◾Add saffron and nuts of your choice. Cook until the kheer reaches the desired consistency. Remove it from the fire.
◾Serve it hot or chilled.
Note - If kheer is served chilled, keep it a little sweeter because cold kheer tastes less sweet than the hot kheer.
A quick recap
A quick recap