Seviya Kheer (vermicelli milk pudding)

This Seviya Kheer recipe has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MadeWithA2Milk #CollectiveBias

These days, we are much more in tune to our bodies. We recognize all of the different food intolerances and allergies we may have, and luckily, there are a lot of awesome products on the market that cater to our needs.  I have an intolerance to A1 protein found in milk, which is a constant struggle for me (I just love dairy so much) and find myself eating a LOT of vegan “dairy”.  I also cheat a lot and eat regular dairy – you know that because I just posted a charcuterie board full of cheese yesterday, but I avoid regular milk like the plague.  I was insanely excited to see a new milk that does not contain any A1 protein, a protein found naturally in milk that causes digestion discomfort in people like me, a2 Milk®.  I instantly knew I wanted to try out the milk in one of my favorite holiday desserts – Sevaya Keer.

Seviya Kheer is a milk pudding that uses vermicelli instead of rice.  I love all Indian puddings – the flavor combinations of cardamom, dried fruit and nuts is just insanely good.  They are also great for the holidays, I think, and give off a very festive look especially with the pistachios.

So one of the best parts of Seviya Kheer is the toasted vermicelli, which gives a toasty flavor to the whole dish.  Make sure you don’t skip this step!  The toasted noodle balances the sweetness of the ghee, sugar and the milk, so it is important.  Mix in almonds, pistachios, golden raisins and cardamom and you are set!

Impress your guests with a fancy, foreign name but save yourself the stress of the holidays with this easy dessert.  I’m not a huge sweets person.  I love desserts, but nothing overly sweet.  Rice puddings are just perfect for me – sweet yet savory and the ideal finish to a decadent holiday meal!  Since I used a2 Milk® and vegan ghee, I won’t have any discomfort and neither will my guests.  a2 Milk® is the only fluid milk on the market to be completely A1 free.

Before you leave for the store (I found mine at Ralph’s) print off this $2 off coupon!! Find a2 Milk in the carton milk section of your local carrier.

Saviya Kheer

  • 2 tbsp. vegan ghee
  • 3 oz. vermicelli pasta, broken into 1″ pieces
  • 5 cups whole milk
  • 12 cup sugar
  • 14 cup pistachios, minced
  • 3 tbsp. golden raisins
  • 3 tbsp. slivered almonds
  • 12 tsp. ground cardamom
  1. Melt ghee in a saucepan over medium-high heat. Cook pasta until browned, about 3–4 minutes.
  2. Add milk and bring to a boil. Reduce heat to medium. Cook, stirring occasionally to prevent scorching, until thickened, about 15–17 minutes.
  3. Stir in sugar, pistachios, raisins, almonds, and cardamom; cook 2–3 minutes. Serve warm.

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