How to Make Vermicelli Kheer Recipe

During Navratri and Diwali, the most popular sweet is definitely Kheer. The recipe is easy to prepare, and customizable according to taste. It is a classic Indian dessert for centuries. Kheer has existed since man started growing rice and milking cows. The kheer is one of the foods offered to the Gods and then distributed in prasad form in the temples. We share with you the Kheer recipe, for a divine full of Indian style sweetness.

The Seviyan Kheer recipe is delicious because it uses the vermicelli. This is a recipe very like rice pudding but made with vermicelli. Vermicelli gets boiled with milk and sugar and flavored with cardamom. Raisins, saffron, cashews, pistachios or almonds also get added. Usually, it gets served during dinner or for dessert.

In India, it is usually prepared on special occasions. It is a dessert that gets made in almost all the houses. It gets served in the festivals of India, for a party or celebration and as a dessert after meals. In the temples, it is an offering to the gods.

I tried it one time I went to North India and I loved it. It was the first dessert that I made. Sometimes a little cream gets added to make it even creamier. And, although most of the time made with rice, there are some recipes that use vermicelli for example.

The sugar used is usually normal white sugar, although it can also get added as a decoration on the surface. Some recipes incorporate fresh fruit like cherries, giving the kheer a delicate color. You can even substitute cow's milk for coconut milk or almonds. I take advantage now to show you this rich and appetizing dessert.



Preparation Time: 10 mins
Cooking time: 30 mins
Servings: 4 servings
Calories per serving: 125 calories per 100 gms


Seviyan Kheer Recipe Ingredients

:

4 cups milk
1 cup condensed milk
2 cups broken vermicelli
4 tbsp sugar
1 tsp cardamom powder
4 oranges
1 tsp saffron
2 tbsp almonds, pistachios, cashews, raisins
1 tsp vanilla essence

Recipe Method:

Peel the skin of oranges. Remove the thin transparent coating from each orange segment and shred it.

In a deep thick pan, add the milk and seviyan and bring it to a boil. Reduce the heat to medium and start stirring. Add the condensed milk and stir and reduce to half the original quantity.

Thicken the milk till it changes its color to a nice cream color. Stir between to prevent the milk from sticking to the bottom of the vessel. Add the shredded orange, sugar, cardamom powder and saffron powder. Lower the flame and cook for 15 minutes.

Cool to room temperature and chill in the fridge for 4 hours. Serve chilled topped with nuts and vanilla essence.