Sev Kheer (Vermicelli Pudding)
This traditional Parsi-Gujarati dessert transforms fine vermicelli into a rich, aromatic pudding infused with cardamom, nutmeg, and rose water. Unlike soupy variations, this recipe utilizes an absorption method where the vermicelli is cooked in ghee and water before being finished with milk and sugar for a dense, satisfying texture. It is generously studded with fried almonds and raisins, making it a festive treat perfect for celebrations.
Ingredients
- 1 1/4 pounds Fine Vermicelli (Sev) (Originally '1.25 Sher'. Use fine, roasted or unroasted vermicelli broken into small pieces.)
- 2 1/2 cups Sugar (Originally '1.25 Sher'. Adjust to taste.)
- 2 1/2 cups Whole Milk (Originally '1.25 Sher'.)
- 1 cup Water (Originally '0.5 Sher'.)
- 4 tablespoons Ghee (Originally '1 Navtank' (approx 2 oz). Plus extra for frying nuts.)
- 2 ounces Almonds (Originally '1 Navtank'. Blanched and sliced.)
- 2 ounces Raisins (Originally '1 Navtank'.)
- 1 teaspoon Cardamom powder (Originally '0.5 Tola' (approx 6g).)
- 1 teaspoon Nutmeg powder (Originally '0.5 Tola' (approx 6g).)
- 4 teaspoons Rose water (Originally '4 small spoons'.)
- 2 tablespoons Ghee (for frying) (Estimated quantity for frying the nuts.)
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Golden-roasted fine vermicelli is transformed into a dense, fudge-like sweet in this traditional Gujarati preparation known as Sev Golpapdi. Unlike the flour-based classic, this version offers a unique texture by binding crisp vermicelli with a rich, sticky jaggery syrup infused with aromatic cardamom and nutmeg. The mixture is pressed firmly into a tray to set, creating a satisfyingly crunchy and chewy dessert that captures the rustic flavors of historical Indian confectionery.
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Instructions
- 1Heat a small amount of ghee in a pan. Fry the almonds and raisins until the raisins plump up and the almonds turn golden. Remove from heat and set aside.
- 2Break the vermicelli (sev) into small pieces. In a clean pot, combine the broken vermicelli, 4 tablespoons of ghee, and the water. Place on the stove over medium heat.
- 3When the mixture comes to a boil, stir well with a spoon. Cover the pot, reduce the heat to low, and let it simmer until all the water has evaporated and the vermicelli is tender.
- 4Once the water is absorbed, mash or stir the vermicelli gently with a ladle. Add the milk and sugar. Bring the mixture to a boil again and let it bubble 2 or 3 times to dissolve the sugar and integrate the flavors.
- 5Remove the pot from the heat. Stir in the cardamom powder, nutmeg powder, rose water, and the previously fried almonds and raisins. Serve warm.
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