Seviyan Kheer Recipe | Vermicelli Kheer
This Seviyan Kheer or Vermicelli Kheer is a adelicious dessert that can be made during festivals and special occassions with Seviyan, Milk, Dry fruits, sugar,saffron, and cardamom powder.
Ingredients
- 2 tbsp Desi Ghee
- Chopped Almonds, Cashews, and Raisins
- 1 cup Roasted Seviyan
- 1/2 liter full-fat milk
- 1/2 tsp Hari Elaichi powder
- 1/2 cup sugar
- Saffron Strands
Instructions
- To make Seviyan Kheer, heat 2 tbsp Desi Ghee in a Kadai. Roast some chopped dry fruits such as Almonds, Cashews, and Raisins.
- First, roast the almonds, then add the cashews, as they roast faster than the almonds. Finally, add Raisins, mix for 5-10 seconds, and then quickly take them out, or they will burn. Keep them aside.
- In the same Kadai, add 1 cup of roasted Seviyan. If you are taking unfrosted Seviyan, then you have to roast them until they turn golden brown in color.
- We will roast it for 1-2 minutes on low to medium flame.
- Add 1/2 liter of full-fat milk to the Kadai. Mix and cook on low to medium heat. Wait for a boil.
- After a few minutes, when the milk comes to a boil, add some saffron strands.
- Add 1/2 tsp Hari Elaichi powder. Mix well, stir, and cook until the mixture thickens. Keep scraping the malai that sticks to the sides and add to the mixture.
- As the milk thickens to half of its original quantity, we will add slightly more than 1/2 cup of sugar. Mix well.
- Mix well and cook the mixture until it thickens and the milk reduces in size to get a Rabri-like consistency.
- As it gets the Rabri-like consistency, turn off the flame.
- Add the roasted dry fruits to the mixture. Keep the Kheer aside for 10-15 minutes. Now, you can check how thick it has become. You can either serve it hot or cold.
- Transfer to a bowl, and garnish with chopped Dry fruits and Saffron strands.
- Enjoy the delicious Seviyan Ki Kheer.