Vermicelli kheer

Name: Vermicelli kheer
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 tablespoon Ghee (clarified butter); 1 cup seviyan (broken vermicelli or semiya); 3 cups milk; 7-8 tablespoons sugar; 1/2 teaspoon cardamom powder (ground cardamom); 1 tablespoon almond slivers or almond slices; 10-12 saffron strands – optional; 1 tablespoon raisins

Monika Jain @monika_jain

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Monika Jain @monika_jain

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Ingredients

20 minx

2 servings

1 tablespoonGhee (clarified butter)
1 cupseviyan (broken vermicelli or semiya)
3 cupsmilk
7-8 tablespoonssugar
1/2 teaspooncardamom powder (ground cardamom)
1 tablespoonalmond slivers or almond slices
10-12saffron strands – optional
1 tablespoonraisins

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Steps

20 minx

1

Heat 1 tablespoon ghee in a heavy kadai.
Add the broken seviyan or vermicelli.
2

Stir and continuously roast seviyan on a low to medium-low heat.
Roast till the seviyan strands turn golden brown.
3

Kheer
Reduce the flame to its lowest and slowly pour milk in the pan. Mix very well.
Simmer milk on a low to medium-low heat. Stir ocassionally so that the milk or seviyan does not stick to the bottom of the pan.
4

Let the milk come to a boil on a low to medium-low heat. Once the milk comes to a boil, then add 7 to 8 tablespoons sugar or as per taste.
Mix very well so that all the sugar dissolves.
5

Next add 10 to 12 saffron strands. Mix and stir.
Next add 1 tablespoons of sliced almonds
Then add ½ teaspoon cardamom powder.
6

Cook the vermicelli kheer mixture for 4 to 5 minutes more till the seviyan gets cooked and the milk thickens. When the seviyan has softened and cooked well, the kheer will also thicken and look creamy.
7

Switch off heat and then 1 tablespoons of golden raisins. Mix again. Check the taste of semiya kheer and if required you can add some more sugar.