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Vermicelli Kheer

vermicelli-kheer

It is a delicious Indian dessert made with milk and vermicelli strands and often served as a sweet accompaniment in lunch or dinner. In this recipe, vermicelli, which is also known as semiya or seviya, is roasted in ghee which gives it a nice aroma and its signature taste. This vermicelli pudding is sometimes referred as semiya kheer or seviya kheer as well.

Ingredients:
1/2 cup thin Vermicelli
1 tablespoon + 1 tablespoon Ghee (clarified butter)
2½ cups Milk
3 tablespoons to 4 tablespoons Sugar (or to taste)
1/2 teaspoon Cardamom Powder (Elaichi Powder)
1/2 tablespoon Raisins
1 tablespoon chopped Cashew nuts
1 tablespoon chopped Almonds

Procedure:
step-1
Heat 1 tablespoon ghee in a heavy bottomed pan and add thin vermicelli.

step-2
Roast it until golden brown. Stir continuously to roast all strands evenly and transfer it to plate.

step-3
In the same pan, heat another 1 tablespoon ghee and roast cashew nuts and almonds until light brown, transfer them to plate.

step-4
Boil milk in anther pan or same pan over medium flame.

step-5
When milk comes to boil, add roasted vermicelli and cook over medium heat until it turns soft or for around 5-7 minutes. Keep stirring continuously while cooking and make sure not to overcook it.

step-6
Add sugar, raisins and cardamom powder and stir to dissolve sugar.

step-7
Cook for 2-3 minutes and turn off the flame. Let it cool at room temperature.

step-8
Transfer vermicelli kheer to a large serving bowl and place it in a refrigerator for 1 or 2 hours to chill. If it turns too thick after chilling then add milk to get your desired consistency. Garnish with roasted almonds and cashew nuts and serve.

Tips and Variations:
– To get the thick texture of a kheer, let it set in refrigerator for 5-6 hours. It thickens as it cools and time passes.
– Vermicelli can be easily found in any Indian or Asian grocery store.

Taste: Sweet and creamy

Serving Ideas: Serve it as a sweet dish in lunch or dinner or as a dessert after meal.