How to make Seviyan Kheer Premix - SK Khazana -

Premixes are a blessing when unexpected guests drop in for a meal – you can cook the kheer in jiffy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Vermicelli (वरमिसेली), Milk powder (मिल्क पावडर )

Cuisine : Indian

Course : Desserts

For more recipes related to Seviyan Kheer Premix - SK Khazana checkout Semiya Payasam, Chocolate Sevaiyaan, Muzzafar, Lion’s Milk . You can also find more Desserts recipes like Date and Nut Wonton Gujiya - SK Khazana Athirasam Molten Marble Cake Gluten Free Almond Cake

Seviyan Kheer Premix - SK Khazana

Seviyan Kheer Premix - SK Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Seviyan Kheer Premix - SK Khazana Recipe

  • Vermicelli roasted 1/2 cup

  • Milk powder 3/4 cup

  • Ghee 2 tablespoons

  • Raisins 1/8 cup

  • Castor sugar 1/4 cup

  • Mixed nuts chopped 1/2 cup

  • Chironji 2 tablespoons

  • Green cardamom powder 1 teaspoon

  • A large pinch of saffron

  • Pistachios blanched, peeled and slivered 8-10


Step 1

Heat ghee in a non-stick pan, lightly crush and add vermicelli and saute till fragrant and the colour darkens. Add raisins and saute till they puff up. Transfer into a large bowl and let the mixture cool down to room temperature.

Step 2

Add milk powder, sugar, mixed nuts, chironji, green cardamom powder and saffron and mix well. Transfer into an air tight container and store up to 7-8 days in a dry place.

Step 3

To make kheer, take ½ cup premix in a microwave safe glass bowl, add 1 cup hot water, cover it with a lid and set aside for 2 minutes. Keep the bowl in the Microwave and cook on high for 3 minutes.

Step 4

Bring the bowl out of the microwave, transfer into a serving bowls, garnish each bowl with slivered pistachios and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.