Sevai ki Kheer (Semai Payesh / Vermicelli Pudding)

Moving is hard and hectic. Every time we have to change the apartment, it takes a toll on our health and our belongings. Something will get chipped or a treasured item will break. Finding a house that fits all the expectations is something else. When you move, it takes almost a month to make that house your home. Last time when we moved from Alabama to Missouri, we got the full ride – packers and movers. They carefully packed everything and we didn’t have to worry much at that stage. The challenge came while unpacking. Most of the stuff was packed so carefully that the boxes had only a couple of items in each. It took me days to unpack and arrange everything. So this time, I decided to pack everything myself. While that involved a huge amount of labor, I got everything unpacked within 3 days! I know it’s unbelievable and I pretty much crashed after that. But I had a functioning kitchen and bathroom right from day one! When I told my best friend this, she said, “I am going to hire you whenever I move” (ha ha!). Anyway, at the end of the day, I am not a packer but a travel and food blogger. And what do I have for you today? A delicious sweet treat – Sevai ki Kheer.

Sevai or as we Bengalis call it – Semai (Vermicelli) is a type of pasta. It looks very similar to spaghetti. It is thin and long but once it is cooked in milk it absorbs the liquid and grows a bit thick. Sevai is used all over India in various dishes. In Delhi, one of the most common Sevai dish is falooda. It is vermicelli noodles dipped in rose water. It is served either with Rabri or Kulfi (Indian ice cream, it is prepared without eggs, churning or whipping. It has a dense, smooth and creamy texture). 

Another occasion when you can have delicious bowls of Sevai readily available is Eid. Meethi Sevai is prepared with milk, Khoya and ghee. Nuts, saffron and cardamom powder make it all the more divine. Unlike the Kheer recipe which we will be discussing here, Meethi Sevai is a drier preparation. It is richer and denser and hence all the more delectable. However, today’s recipe is Kheer and I wont make you wait any longer for it.

While you can use pretty much any packet of vermicelli, the one I have at home is made from Sooji (raw/hard wheat semolina). I am not sure if the ingredients will change the overall flavor of the Kheer. So, I will try a different packet next time and let you know.

Now this recipe will yield a quick Kheer so make sure to keep an eye on the boiling milk. The vermicelli will absorb quite a lot of milk so if it gets too thick, add some milk while it is hot. The Kheer will continue to thicken as it cools so you can easily adjust the amount of milk as per your desire. This recipe is definitely easier than the Chaler Payesh or Rabri. The addition of heavy cream also cuts down the cooking time and makes it creamier.

Ingredients (Serves 2):  

• Whole Milk- 1 cup
• Sevai (Vermicelli)- 2/3 cup
• Heavy Cream – 1 cup
• Sugar- 2-3 tablespoons
• Nuts – a handful like Cashews, Raisins etc.
• Green Cardamom- 2 
• Ghee – 1 tablespoon

Directions:

• Start by frying the Sevai lightly in Ghee. So take a wide skillet or pan and heat it on medium heat. Add the Ghee in it. Break the Sevai in halves and fry them till golden red in color. Keep it aside. Tip: Sevai gets burnt quickly so make sure to maintain a medium low heat and stir occasionally.
• Crush the Green Cardamom in powder using a mortar and pestle.
• Heat a big pan or wok over medium high heat. Slowly and carefully pour the milk and heavy cream into it.
• Bring it to a boil then reduce the heat to medium low.
• Keep boiling the milk till it is reduced to 2/3 of its original volume (Tip: This simply means that the milk will be more than half but less than its original volume). This will happen quickly because of the heavy cream.
• Now add the fried Sevai. Stir to mix. Turn down the heat to low.
• Allow it to cook for 8-10 minutes, stirring occasionally.

• Add the Sugar, Nuts and Green Cardamom Powder. Any thick milk should be cleaned off the sides of the pan and mixed in the Kheer. 
• Remove from heat and cool before serving.

Tips:

• If the Kheer looks too thin in consistency, allow it to cool down so that the Sevai can absorb the extra milk.
• If the Kheer looks too thick, add a little milk in it at a time till it gets a little thin in consistency.

Love Indian desserts? Try these as well:

• Chaler Payesh (Bengali style Rice Pudding)
• Allahabadi Fruit Cream
• Gobindobhog Chal diye Patali Gurer Payesh (Bengali Rice Pudding with Date Palm Jaggery)
• Moong Dal ka Halwa (Indian Yellow Lentils Dessert)
• Rabri (Clotted Cream in Condensed Milk)
• Dry Fruit Laddu (Mamma’s homemade sweets with dry fruits)
• Gujiya (Crispy Flaky Indian Sweet Dumpling stuffed with Milk Solids and Nuts)
• Gajar ka Halwa (Indian Carrot Dessert)