Seviyan Custard

Recipe – Video

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  • 1 teaspoon ghee/clarified butter
  • ½ cup vermicelli/semiyan
  • 2 cups (500ml) milk
  • ½ teaspoon cardamom powder
  • 2 tablespoon custard powder, vanilla
  • 4-5 tablespoons milk
  • 12-16 saffron strands
  • ¼ cup (50g) sugar
  • 5-6 almonds roughly chopped
  • 5-6 cashews roughly chopped
  • 1 medium apple, chopped
  • 1 pomegranate
  • 1 banana sliced

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

  • In a pan add ghee and once it melts add the vermicelli.
  • Roast the vermicelli on medium flame for around 2 minutes or until it turns golden brown in colour and releases an aromatic smell.
  • In another pan add milk and bring it to a boil.
  • Now add saffron strands and cardamom powder.
  • Add the roasted vermicelli in the milk and cook for around 7-8 minutes or until the vermicelli is cooked. It will double in size.
  • Add sugar, almonds, cashews and cook till the suga dissolves completely.
  • Now in a small bowl add custard powder and cold milk and mix till it forms smooth.
  • Add the custard mixture in the milk and cook for another 2-3 minutes. It will start to thicken. Do not over cook. Now let it cool down completely.
  • To assemble in a glass add 2 tablespoons of pomegranate and banana. Now pour 2 spoonful of the vermicelli custard followed by chopped apples and pomegranate. Put another layer of custard vermicili.
  • Garnish with almonds and pomegranate.

Recipe Notes

  • Don’t overcook the seviyan kheer as it thickens after cooling.
  • You can dry roast the vermicelli without ghee. I prefer adding ghee as it gives a nice flavour.
  • Always roast vermicelli on medium flame and keep stirring it continuously, else it may burn.
  • Do not over cook, as it will become thick after cooling.
  • You can use any fruits of your choice.
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