34 thoughts on “Seviya Kheer – Indian Dessert Recipe Video

    Abdul Wahid Razzaq

    (March 4, 2019 - 10:46 am)

    so nice

    Harshith C

    (March 4, 2019 - 10:46 am)

    //I tried it. its simple and tasty.

    Swapnil Prakash Patil

    (March 4, 2019 - 10:46 am)

    Seems like you wasted Kesar. It didnt show up the color of Kesar, You should have soaked it for half an hour prior in water.

    sd7444

    (March 4, 2019 - 10:46 am)

    Hello Anuja , hello Hetal , my name is Sejal
    I would like try this recipe but I have rosted vermicelli so do I have to roast them again?

    DubsMood

    (March 4, 2019 - 10:46 am)

    there are houndreds of videos on youtube…

    DubsMood

    (March 4, 2019 - 10:46 am)

    is there a kheer recipe made frome rice vermicelli?

    kharevibhor

    (March 4, 2019 - 10:46 am)

    You both talk too much 🙂 Good effort.but lack in excitement. Keep it up.

    lincoln almeida

    (March 4, 2019 - 10:46 am)

    can v put mawa in these………..

    y r

    (March 4, 2019 - 10:46 am)

    hi
    Thanks for the recipe – just to add , I'm from the west indies and we Indian derived west Indians do make this but we do use the wheat ,Italian vermicelli and it works great . Much easier to get and works well – it gives a soft texture pasta when cooked and doesn't break up to a mush easily. .
    We also add brown sugar , a small 1 cm piece of cinnamon bark as well as what you added . I used your recipe with my additions /.changes and it was fantastic 🙂

    y r

    (March 4, 2019 - 10:46 am)

    hi

    im originally from the west indies , and over there in Trinidad and Guyana , there is a fruit called the cashew fruit – you can eat it like an apple or dry it !

    Andre R

    (March 4, 2019 - 10:46 am)

    an excellent video ladies

    CA Kiran Kumar E

    (March 4, 2019 - 10:46 am)

    low voice.. they could have completed in half of the time ..

    535joe

    (March 4, 2019 - 10:46 am)

    Cashew is nut not dry fruit ..lol

    26sabz

    (March 4, 2019 - 10:46 am)

    yeah deffinetly read my comment below hope that helps you. its always best to put a pan of milk on to boil on another stove add sugar and mix then leave boil as you are doing the seviyaan.

    26sabz

    (March 4, 2019 - 10:46 am)

    lol its really simple they make out like its rocket science.

    26sabz

    (March 4, 2019 - 10:46 am)

    going back to the other pan with the milk, by now it should have boild on high flame. you then add that to the seviyaan and gradually you will see the seviyaan start to soften and thicken up with the milk, and the milk will thicken to, once you have the right texture you want for your seviyaan you then, you then turn off the cooker and now you are done.

    26sabz

    (March 4, 2019 - 10:46 am)

    you need to put some semi skimmed milk or whole milk to boil in another pan, add sugar to your preference.

    In other pan you add butter not oil NEVER OIL, anchor butters always good for this, half of a standard size butter, than you put the amount of seviyaan in you want, you need to make them brown not blackish brown but a nice light golden brown you should have the seviyaan different shades of brownish. They will feel hard, when you're stiring them but dont worry they are suppose to. …….

    26sabz

    (March 4, 2019 - 10:46 am)

    she aint even cooking them right

    Maude Rego

    (March 4, 2019 - 10:46 am)

    no sugar?

    rockhardbull

    (March 4, 2019 - 10:46 am)

    That was very helpful for me, I appreciate the effort you guys have put there.
    Just want to bring in notice that the video could have been a little short and more convenient emphasizing on the cooking part only.
    Thanks

    xini zin

    (March 4, 2019 - 10:46 am)

    u guys r tooooooooo slow… y dont u learn 2 edit ur videos????? n seviyan hardly takes any time to cook– its more of an instant dessert in india… u can keep reducing milk acc. to taste n time. plzzz edit n spare us. u teach well but who has d time 2 watch longgggggggg videos………….

    Noella D'souza

    (March 4, 2019 - 10:46 am)

    does thick sev have to be used or the fine sev ..

    vio viotweet

    (March 4, 2019 - 10:46 am)

    @shantanurajpatil this is not vermicelly…..it is more chinese kind of noodles.you can find vermicelly in any indian shop of uk.good luck!

    Shantanuraj Patil

    (March 4, 2019 - 10:46 am)

    Hi Greetings from Birmingham UK,

    I found some kind of rice noodles here, they look like seviya here but not sure, can you help me please. They are thin and white. On the packet it says the ingredients are rice flour.

    ParJaan

    (March 4, 2019 - 10:46 am)

    I need recipe for sheer pera … can anyone help me plz

    ShowMeTheCurry.com

    (March 4, 2019 - 10:46 am)

    @418608
    That's awesome…your variations sounds terrific!

    ShowMeTheCurry.com

    (March 4, 2019 - 10:46 am)

    @varsh1309
    Saffron has a unique flavor and aroma that cannot be reproduced. If you cannot find it, you can leave it out.

    ShowMeTheCurry.com

    (March 4, 2019 - 10:46 am)

    @418608
    You could however, the seviya needs enough moisture and cooking time to soften them up. So while the milk is cooking down, the seviya is also cooking. The texture may be a little more prominent.

    varsh1309

    (March 4, 2019 - 10:46 am)

    hi, thnx for the recipes ;)..i dnt have saffron..is there anything i can use or can i just skip it?? thnx

    ShowMeTheCurry.com

    (March 4, 2019 - 10:46 am)

    @GrowingMyBrain : Absolutely! You may want to then reduce the sugar just a tad bit…
    Enjoy!

    Vamshidhar Vangala

    (March 4, 2019 - 10:46 am)

    Looks and tastes yummy !!
    Thank you.

    planetfrog

    (March 4, 2019 - 10:46 am)

    Thanks for posting this, my mum made it for me when I was a kid – loved it. She had it as a child when she was growing up in Trinidad ( Indian community that came over on indentured labour )!

    ShowMeTheCurry.com

    (March 4, 2019 - 10:46 am)

    @Confilad : Sounds wonderful..will give it a shot next time 🙂

    Dinesh Kumar Goel

    (March 4, 2019 - 10:46 am)

    Thanks !!

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