Sevai Kheer (With Khoya) Recipe Video

Popular Indian dessert.


Preparation Time15 MinCooking Time25 Min
Ready In40 MinDifficulty LevelMedium
Health IndexJust EnjoyServings6
Main IngredientHealthy


 Desi ghee/Butter4 Teaspoon
 Sevai1 Cup (16 tbs) (Vermicelli)
 Chopped almonds2 Tablespoon (As needed)
 Chopped cashewnuts2 Tablespoon (As needed)
 Raisins1 Tablespoon (As needed)
 Milk2 Cup (32 tbs)
 Saffron1 Pinch (A few strands used)
 Sugar1⁄4 Cup (4 tbs)
 Khoya1⁄4 Cup (4 tbs)
 Cardamom powder1⁄4 Teaspoon
For garnishing
 Slivered almonds1 Tablespoon (As needed)
 Chopped cashews1 Tablespoon (As needed)

Nutrition Facts

Serving size

Calories 315 Calories from Fat 128

% Daily Value*

Total Fat 15 g22.4%

Saturated Fat 5.2 g25.9%

Trans Fat 0 g

Cholesterol 21.6 mg

Sodium 51.3 mg2.1%

Total Carbohydrates 38 g12.8%

Dietary Fiber 2.2 g8.8%

Sugars 17.4 g

Protein 10 g19.7%

Vitamin A 2.5% Vitamin C 1.1%

Calcium 15.8% Iron 7.4%

*Based on a 2000 Calorie diet


1. Heat a pan with desi ghee at medium-high heat.
2. When the ghee melts, add sevai and roast at low heat until golden in color.
3. Add the chopped almonds, cashews and raisins and stir fry for a minute.
4. Add milk and stir to mix. Cover and bring it to a boil. Let boil for about 7 minutes.
5. After 7 minutes, uncover and add saffron. Stir lightly.
6. Add sugar and khoya (homemade khoya used) - Watch How To Make Mawa / Khoya /khawa At Home
7. Stir and bring to a boil.
8. Finally add cardamom powder and stir.

9. Garnish with slivered almonds and cashews and serve as a dessert after a traditional Indian meal or during festivals or auspicious occasions.

Editors Review

Vermicelli, known as sevai in India is popular to make dessert called kheer. Check out chef Madhura showing how to make Sevai ka Kheer or Vermicelli porridge with Indian dessert flavorings and dried ingredients. Ideal for a festive occasion.