Shevai Kheer


This is easy to make tasty Indian desert,goes well on its own as well as with puri.

Usually its made with milk and sugar,but adding condensed milk gives it a good taste as well as consistency.


1 litre full cream Milk.(Boiling hot)

1 tin condensed milk.

1 Cup thin Shevai ( Vermicelli).

2 tbsp Ghee.

Pinch of salt.

2 tbsp Chopped nuts(Cashewnuts,almonds,charoli).

1/2 tsp Kesar.

2 tbsp Everest milk masala.


Use thin shevai ( vermicelli).

Crush the shevai ( vermicelli) into small pieces when still in the packet – it can make quite a mess when you try and break it into pieces after taking it out.

Heat ghee in thick bottom pan,add shevai(vermicelli) and a pinch of salt and chopped nuts,roast well till the vermicelli turns brown in colour.

Add boiling hot milk slowly and gradually,mix well.

Add condensed milk and 1/4 cup water.Mix well.

Boil for 5 minutes stirring continuously,add kesar and everest milk powder.

Mix well,let boil for another 2 minutes.

Remove in serving bowl.

Serve hot with puris or chilled on its own.

Happy Cooking !!!


Published by Sameera's Kitchen

A little blog about ordinary and extra ordinary cooking that I do on daily basis for me and my loving family,I am a working woman pursuing an exiting career in aviation industry,with a ten year old kid.. with whatever little time I have spare in my hand after doing day to day chores......I utilise it for cooking and baking......It refreshes me completely.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: