On the eve of Janmashtami I prepared this traditional desert known as Kheer. Its a very auspicious occasion for us to prepare these Milk originated deserts because its believed that Sri Krishna loved milk products.

So here is my recipe of Creamy Vermicelli/Sevaiya Kheer.

Preparation time: Approx 1 hr.(If you love thick and creamy kheer).


Milk: 1 ltr (full fat).

Vermicelli: 1 cup.

Milkmaid : 2 tbsp

Ghee: 2 tbsp

Dryfruits(Pistachios, Almonds, Cashewnuts, Chironji, Kismis).

Cardamom Powder

Kesar: 2-3 strands (Optional).



  1. In a heavy bottom vessel, start heating the milk on  low-medium flame.
  2. Soak the dryfruits for about 30 mins and then chop them.
  3. Once the milk rises/boils, lower the flame and keep stiring the milk after every 2 mins. Else the the milk might get burnt at the bottom and spoil the flavour.
  4. Keep a close eye on the milk; stiring needs to continued for about 40 mins which will thicken its consistency and make it creamy.
  5. In an another heavy bottom wok, heat the ghee and add the chopped dry fruits. These dry fruits are just to be tossed in ghee and not to be roasted.
  6. Now add these dry fruits to the boiling milk and stir well.
  7. You would notice a change in the consistency of your milk; it might have started thickening out and a thin layer of cream might have started depositing on the walls of the vessel.
  8. Gently scrap the cream from the walls of the vessel and mix it with the same milk.
  9. On the other hand, in the same ghee left behind add 1 cup of vermicelli and roast it well till its color is changes to golden brown . Please note that the entire procedure needs to be followed on a low flame.
  10. After about 10 mins; when the vermicelli changes its color add it to the mixture of dryfruits and milk.
  11. Now keep stiring the kheer well after every  3-4 minutes.
  12. Generally after 15-20 mins; you would notice the strands of vermicelli has turned soft and mushy; which indicates that your kheer has reached its final stage.
  13. Here you can add 2 tbsp of milkmaid ( else 3/4th cup of sugar); this would enhance the thickness and creaminess of the Kheer.
  14. Once the Kheer reaches it creamy thickness; put off the flame and add Kesar alongwith cardamom powder.
  15. Finally your creamy Kheer is ready with its goodness of milk and nuts.
  16. You can also garnish it more dryfruits if you like so.

Try it out and let me know how it turns out.

Once again happy janmashtami to each one of you.

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