Sevaiyan Kheer (Vermicelli Milk Pudding)
Fine toasted vermicelli simmered in cardamom milk until creamy, with sultanas and pistachios. A classic Eid dessert.
- Time40 min
- LevelEasy
- Costabout £0.38 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Warm 2 tablespoons of the milk and soak the saffron in it.
- 2
Melt the ghee in a heavy pan over a medium heat. Fry the broken vermicelli for 3 to 4 minutes, stirring, until deep golden brown.
4 min - 3
Pour in the rest of the milk, add the cardamom pods and bring to a simmer, stirring. Cook gently for 15 minutes.
15 min - 4
Stir in the sugar and sultanas and simmer for another 8 to 10 minutes until the vermicelli is soft and the milk is thick and creamy.
9 min - 5
Add the saffron milk and half the pistachios and take off the heat. It thickens as it cools, so add a splash of milk if you like it looser.
- 6
Serve warm or chilled, topped with the rest of the pistachios.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.