seviyan and strawberry kheer | How to make seviyan and strawberry kheer

By Madhavi Telange  |  1st Sep 2015  |  
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  • seviyan and strawberry kheer, How to make seviyan and strawberry kheer
seviyan and strawberry kheerby Madhavi Telange
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Video for key ingredients

  • How To Make Pasta Dough

About seviyan and strawberry kheer Recipe

Seviyan kheer flavoured with strawberries and cardamom.

seviyan and strawberry kheer is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Indian cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style seviyan and strawberry kheer at your home. seviyan and strawberry kheer by Madhavi Telange will help you to prepare the perfect seviyan and strawberry kheer at your home. You don't need any extra effort or time to prepare this. It just needs few minute for the preparation and 60 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious seviyan and strawberry kheer.

seviyan and strawberry kheer

Ingredients to make seviyan and strawberry kheer

  • Broken vermicelli pasta: 2 cups
  • Strawberries: 3 cups
  • Milk: 500 ml
  • sugar: 4 tbsp (or as per preferred sweetness)
  • ghee: 2 tbsp
  • cardamom powder: 2 tbsp
  • Nuts: your choice

How to make seviyan and strawberry kheer

  1. For the kheer- Heat ghee in a non stick pan, add nuts, sauté till brown, remove and drain on absorbent paper and set aside. In the same pan add vermicelli and roast till it becomes golden brown.
  2. Add milk and let it come to a boil, reduce the heat to medium. Let the milk boil for about 30 minutes, stir often to ensure that the milk does not burn at the bottom of the pan, allow it to reduce and thicken to a custard like consistency.
  3. Add sugar and cardamom powder and mix well. Let the mixture simmer till the vermicelli gets cooked. Then add the fried nuts. Set aside to cool down to room temperature for a couple of hours.
  4. For the strawberry syrup- Wash strawberries, remove the stems, slice and place them in a bowl. Mash the berries with a potato masher to get the juices going and then pour them in a saucepan.
  5. Add a little water and bring the mixture to a boil. Cook till the mixture begins to thicken. Keep cooking till the berries are completely broken down (about 10-15 mins). Remove from heat and cool.
  6. Strain the liquid through a fine mesh strainer into a bowl. Discard the seeds. Pour the liquid into kheer and mix. Chill in the refrigerator and serve.

My Tip:

The homemade syrup can be substituted with store bought syrup.

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