Kesar Seviyan Kheer is a rich creamy milk pudding made with the goodness of milk with saffron and vermicelli. This can be made for any festival occasion and is easy to make.
When I requested Priya to get me more saffron from Dubai, it was all packed to Amma and she has ever since been so liberal with her usage of saffron right from the Biryanis to the Payasams she makes.
She makes some sweet for her weekly Saturday pooja and it is mostly vermicelli payasam along with something else. However, this time she wanted to make with more saffron and made it very rich by adding condensed milk as well with loads of nuts. So you can imagine how rich it was.
Amma has decided to make different Indian sweets as I had asked to make for my Poori Thalis or April Thalis. So you will end up seeing quite a few Indian Payasams featured in my thalis. She has been religiously following my request. We don’t normally add saffron to our Semiya payasam, so the liberal saffron really made loads of difference to this kheer.
Kesar Seviyan Kheer
1/4 cup Vermicelli / Semiya
2 cups Milk
1 cup Sugar
2 tsp Condensed Milk
2 tsp Mixed Nuts (I used cashew and Almond)
1 tsp Saffron
2 tsp ghee
Soak the saffron in 1 tbsp warm milk.
Heat a nonstick pan with ghee and roast the vermicelli till golden.
Finally, the vermicelli is done, add milk and simmer till the vermicelli is cooked well.
Add sugar and let it melt.
Let the milk boil for few more minutes until everything combines well.
Add the condensed milk and let it continue simmering.
Add the saffron milk. Mix well.
If needed add more milk & simmer. It usually thickens upon cooling.
Garnish with chopped nuts.
Serve Kesar Seviyan Kheer warm or chilled.