Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, seviyan kheer (bangladeshi dessert) 💛. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Seviyan Kheer (aka Vermicelli Kheer) is a sweet milky pudding made with vermicelli, milk, butter (or ghee) and Grated Coconut. It's an easy popular dessert of Bangladesh which is made during festive occasions like Eid. I absolutely love seviyan kheer because it is so delicious, it reminds me of my childhood days, I suppose.

Seviyan Kheer (Bangladeshi Dessert) 💛 is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Seviyan Kheer (Bangladeshi Dessert) 💛 is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have seviyan kheer (bangladeshi dessert) 💛 using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Seviyan Kheer (Bangladeshi Dessert) 💛:

1. Prepare 2 tablespoons butter or ghee
2. Make ready 1/2 cup vermicelli broken into pieces
3. Get 2 cups milk
4. Prepare 1/4 cup slivered pistachios
5. Get 1/2 cup grated coconut
6. Take 1/4 teaspoon cardamom powder
7. Get 1 cup sugar
8. Prepare Slivered pistachios for garnish

If you're looking for more yummy desi desserts do check out this Chocolate Samosa. Simui-er Payesh Or Seviyan Kheer Or Vermicelli Pudding. Vermicelli Pudding is a delightful Indian dessert made with full-fat milk and roasted vermicelli strands is often served as a sweet dish after lunch or dinner. In this recipe, vermicelli roasted in ghee to give it a pleasant aroma and its signature taste.

Instructions to make Seviyan Kheer (Bangladeshi Dessert) 💛:

1. In a medium sized saucepan, melt the butter.
2. Add the vermicelli and toast it for a few minutes on medium high heat (about 3-4 minutes). The vermicelli will become golden brown and release a nutty aroma.
3. Add the milk and stir. Cook on medium heat for a few minutes.
4. Add cardamom powder, slivered pistachios, coconut and sugar.
5. Cook the seviyan kheer for another 15 minutes or so, until the milk thickens. Keep stirring every few minutes. The kheer thickens upon cooling, so keep that in mind while reducing the milk while cooking the kheer.
6. Once the kheer is thickened to your desired consistency (I like mine to be a little on the thin side when taking off the stove, because it will further thicken upon cooling), transfer it to a serving bowl and top with slivered pistachios.
7. Seviyan kheer is ready. It can be eaten while warm or after it’s been cooled down in the fridge.

Seviyan Kheer Recipe and Text Recipe Below Vermicelli is commonly used to make kheer (popularly called seviyan kheer) as bhog for many religious occasions. It is creamy, milky and oh-so sweet. Vermicelli strands are boiled in milk, sweetened with sugar and flavoured with spices like cardamom and dry fruits like almonds and raisins. The Sevai kheer or vermicelli kheer is super easy and delicious to make. If you ever want to come up with a quick dessert with a traditional touch, then check out how to make this Seviyan kheer.

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