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A bowl of sevai kheer and topped with pistachios and rose petals
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5 from 1 vote

Vermicelli Kheer

A sweet and creamy Sevai ki kheer ready in less than 30 minutes! This can be enjoyed warm or cold.
Prep Time5 mins
Cook Time17 mins
Total Time22 mins
Course: Dessert
Cuisine: Indian
Allergen: Dairy free, Peanut free
Difficulty: Easy
Servings: 6 people
Calories: 118kcal


  • 100 gram Roasted fine vermicelli
  • ¾ cup organic sugar
  • 1 quart Soy Milk / Almond milk or 4 cups
  • 1 cup full fat coconut milk or cream optional
  • 2 tablespoon roasted cashews
  • 1 tablespoon roasted pistachios
  • 1 tablespoon raisins
  • ¼ teaspoon cardamom powder


  • Boil the milk in medium bowl over medium heat.
  • As it starts to boil, add roasted vermicelli.
  • Let it simmer for 10-15 minutes and add sugar. Once the mixture boils, turn down the heat.
  • Add coconut milk, dry roasted nuts and raisins.
  • Finally, add cardamom powder and stir well.
  • Cover the lid for 10 minutes.



I used roasted vermicelli.
Dry roast the nuts and raisins before use.


Calories: 118kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Iron: 1mg