Classic Seviyan Kheer Recipes for a Nostalgic Makar Sankranti

Makar Sankranti is much more than a mere festival. It's a celebration of culture, food, and fond memories. Often held in conjunction with the season of harvest, it speaks volumes of a new chapter beginning, thus celebrated at home with different traditional offerings. Seviyan kheer has a certain niche in the Indian kitchens with its sweetness and creamy milk.

Seviyan kheer with roasted vermicelli, milk, and sugar is as simple yet brimming full of flavors reminding one home. Served hot or cold, the creamy texture and aromatic spices will create a sweet dish to which families gather. Revisiting this old favorite Makar Sankranti is the right time. Let's look into the classic recipe of seviyan kheer and see how it can be modified with unique ingredients for a fresh twist while retaining its comforting essence.

Recipe for Classic Seviyan Kheer

Ingredients:

• 1 cup roasted vermicelli (seviyan)
• 4 cups full-fat milk
• ½ cup sugar (adjust to taste)
• 2 tablespoons ghee
• ½ teaspoon cardamom powder
• A handful of chopped nuts (almonds, cashews, pistachios)
• A pinch of saffron strands (optional)
• 1 tablespoon raisins

Method:

• Heat ghee in a heavy-bottomed pan and roast the vermicelli until it turns golden brown and aromatic. Set it aside.
• Now, in the same pan, bring the milk to a boil, stirring occasionally to prevent it from sticking to the bottom. Add the roasted vermicelli to the milk and let it cook on low heat until it softens and the mixture thickens.
• Add sugar to the cooked seviyan and stir until dissolved. Sprinkle in the cardamom powder and saffron strands, and mix them well. Add chopped nuts and raisins and simmer for a few more minutes to absorb the flavors. Serve warm or chilled garnished with extra nuts.

10 Ingredients to Take Your Classic Seviyan Kheer to the Next Level

Coconut Milk

Add half the quantity of coconut milk to regular milk to give it a tropical touch. The subtle sweetness and nutty flavor of coconut beautifully enhance the creaminess of seviyan kheer, adding a unique depth to its taste.

Rose Petals

Add dried edible rose petals for a floral aroma and a touch of elegance. The petals infuse a light fragrance into the kheer, making it perfect for festive celebrations and special gatherings.

Jaggery

Replace sugar with jaggery. Add earthy sweetness to your kheer. Dissolve it in warm milk before adding the mixture to avoid curdling and enjoy a healthier more traditional flavor.

Chopped Dates

For natural sweetness and chewy texture add finely chopped dates. Finely chopped dates complement well with vermicelli as well as nuts and make kheer wholesome and full of richness. It is also one nutritious addition.

For an added fruit flavor, fold in fresh pineapple pulp. Sweetness mixed with the tartness of the pineapple balances the richness of the kheer as a refreshing dessert.

Add roasted makhana (fox nuts) for that crunch. Once simmered in milk, they imbibe the flavors of kheer. This forms an exquisite contrast for vermicelli.

Choco Chips

Add a handful of dark chocolate chips for a modern touch. The melted chocolate creates a marbled effect and adds a rich, bittersweet flavor to the kheer.

Saffron Milk

Steep saffron strands in warm milk and then add it to the kheer. It will intensify the color and gives a rich flavor, making it ideal for festival use.

Crushed Pistachios

Top it with crushed pistas for a crunchy and rich colorful topping. The nuttiness of the pistachio is just perfect; hence, the dessert presents beautifully as well.

Gulkand

For a decadent flavor, add a dollop of gulkand. Its sweet floral hint harmonizes well with cardamom and nuts, giving an exclusive and aromatic flavor to the kheer.

Storage Tips

Let the seviyan kheer cool completely and transfer it to an airtight container. It can be stored in the refrigerator for up to 2 days. Reheat it gently on the stove or in the microwave and add a splash of milk to get the creamy texture back. Do not keep the kheer for extended periods of time at room temperature, as it would get spoiled. Freezing is also not advisable, as this might change the texture of vermicelli.