Vermicelli Kheer

Name: Vermicelli Kheer
Yield: 4 servings
Cuisine: British
Ingredients: 1 tbsp butter; 1 cup vermicelli (broken); 4 cups milk; 3/4 cup condensed milk; 1/2 tsp cardamom powder; 1/4 cup finely sliced almonds; Generous pinch of saffron

Rachna @cook_13571950

Leicestershire

This is a very simple recipe, I flavour it with saffron, cardamom powder and sliced almonds, but some people add sultanas, pistachios, cashews and charoli. The consistency of this depends on your preference, you can either increase or decrease the quantity of milk and also the cooking time. I used 3/4 cup of condensed milk, but if you prefer it sweeter then by all means increase the quantity.

Rachna @cook_13571950

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Ingredients

4 servings

1 tbspbutter
1 cupvermicelli (broken)
4 cupsmilk
3/4 cupcondensed milk
1/2 tspcardamom powder
1/4 cupfinely sliced almonds
Generous pinch of saffron

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Steps

1

In a heavy base pan, add butter and heat it on low flame. Then add the vermicelli and continuously stirring cook till it turns golden brown in colour.
2

Then add the milk into the pan stirring it so that the vermicelli doesn't stick to the bottom. Continue cooking on low flame, stirring occasionally. Once the milk starts reducing, add the condensed milk to it. Bring it to a boil. Once it's reached your desired consistency, take the pan off the heat and add saffron, cardamom powder and almond slices, stir well. You can either serve it warm or cold by chilling it in the fridge for s couple of hours.