Vermicelli Kheer

As sweet as they come!

Vermicelli Kheer

Akanksha (Jain) Jain-Taylor
Akanksha (Jain) Jain-Taylor

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The taste of Diwali, one spoonful at a time!

Ingredients

Ingredient Quantity
Ghee 1 Tbsp
Cloves 3
Seviyan (Broken Vermicelli) 1 Cup
Whole Milk 5 Cups
Sugar 6 Tbsp
Cardamom Powder 1/2 Tsp
Almond Slices 2 Tbsp
Cashews 1 Tbsp, Chopped
Rose Water 1/2 Tsp
Saffron 12 Strands
Golden Raisins 2 Tbsp

Instructions

Roasting Vermicelli

  1. Heat 1 tablespoon ghee in a dutch oven.
  2. Add 3 cloves.
  3. Fry for 2 to 3 seconds.
  4. Add the seviyan.
  5. Stir and continuously roast seviyan on a low to medium-low heat.
  6. Roast until the seviyan strands turn golden brown.

Making Vermicelli Kheer

  1. Reduce to lower and slowly pour milk in the pan. Mix very well.
  2. Simmer milk on medium-low heat. Stir ocassionally so that the milk or seviyan does not stick to the bottom of the pan.
  3. 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.
  4. Mix very well so that all the sugar dissolves.
  5. Add saffron strands. Mix and stir.
  6. Add sliced almonds and chopped cashews. Mix well.
  7. Add cardamom powder.
  8. Add rose water.
  9. Cook the vermicelli kheer mixture for 4 to 5 minutes more until the seviyan gets cooked and the milk thickens.1
  10. Switch off heat and add golden raisins. Mix again.2345

Enjoy!

  1. When the seviyan has softened and cooked well, the kheer will also thicken and look creamy. ↩

  2. Check the taste and add more sugar as needed. ↩

  3. Serve the seviyan kheer hot, warm or chilled. ↩

  4. You can garnish with some chopped nuts or dried rose petals while serving. ↩

  5. Do note that on cooling the kheer will thicken. ↩

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