Madhya Pradesh Seviyan Kheer Vermicelli Milk Festival

Method

1. 1

   Fry the dry fruits in ghee: Heat 2 tbsp ghee in a wide heavy pot. Add cashews — fry stirring for 1 minute until light golden. Add raisins — they will puff in 30 seconds. Remove both and keep aside for garnish.

2. 2

   Roast the vermicelli: In the same ghee remaining in the pot, add the thin wheat vermicelli. Fry stirring continuously on medium heat for 3 to 4 minutes until the vermicelli turns golden-brown and smells very nutty. The vermicelli will go from pale white to golden in stages — watch carefully as it can burn quickly once it starts turning.

3. 3

   Add milk: Pour in 1 litre full-fat milk carefully — it will sizzle as it hits the hot pan. Stir immediately. Bring to a boil on medium-high heat, stirring frequently.

4. 4

   Simmer until thick: Once boiling, reduce to medium. Cook stirring every 2 to 3 minutes for 15 to 18 minutes. The vermicelli will absorb the milk and swell. The milk will reduce and thicken. Stir more frequently as it thickens to prevent scorching on the bottom.

5. 5

   Add sugar: Add 1/2 cup sugar. Stir continuously for 3 to 4 minutes until the sugar dissolves completely.

6. 6

   Add saffron: Pour the saffron-steeped milk (with the saffron strands) into the kheer. Stir. The kheer will turn a beautiful golden colour.

7. 7

   Add cardamom: Add cardamom powder. Stir.

8. 8

   Check consistency: The seviyan kheer should be thick — thicker than payesh or phirni, almost like a flowing custard. It thickens further as it cools. If it seems too thin, cook 5 more minutes.

9. 9

   Transfer to serving bowls: Pour into individual serving bowls or one large serving bowl.

10. 10

    Garnish and serve: Top with the fried cashews, raisins, sliced almonds and pistachio. Serve warm on Eid morning. Can be refrigerated and served cold — it thickens considerably when chilled, which many prefer.

11. 11

    Note: Seviyan Kheer is one of the most universal Eid morning sweets across Madhya Pradesh — made in both Muslim households for Eid ul-Fitr and in many Hindu households for Diwali and other festivals. The city of Bhopal in MP has a particularly strong tradition of this sweet associated with the Nawabi era. Made with extremely fine vermicelli roasted in generous ghee, Bhopal's seviyan kheer is considered one of the finest versions in central India.