Vermicelli Kheer

Vermicelli kheer is prepared mostly during festivals, temples and all occasions. It is originated from South asia. It is typically served during a meal or as a dessert. This is flavored with some nuts and saffron. 

In South India, this dessert is prepared and eaten on almost every festival. And it is considered a holy dessert and used as a Prasad.

The main difficulty in this dish is preventing the kheer from sticking to the bottom. That time you can add more milk into it.

I have added the nuts paste which is soaked in milk. It gives unique taste and nice flavor to this dish.

Ingredients

Vermicelli / Semiya – 100g

Milk –1 ltr

Sugar – 2 cups

Salt – a pinch

Mixed Nuts – ½ cup

Cashew & Dry Grapes – ¼ cup

Ghee – ¼ cup

Cardamom Powder – 1 tsp

Saffron – 2 pinch

Method

Soak mixed nuts in milk for about 30 minutes.

Take a pan and heat ghee, then roast Vermicelli/semiya till golden brown. And then keep it aside.

In the same pan, add more ghee and fry cashew nuts and raisins and keep it aside.

In a vessel, bring milk (half amount) to boil then let it cool down for about 10 to 15 minutes.

Take a pan; add remaining milk with a pinch salt. Now add vermicelli and cook on medium flame till it becomes soft.

Then add sugar, saffron and mix till it dissolves. Now add cardamom powder.

In a blender, add mixed nuts (almond, pista, cashew…) with milk and grind it as a coarse paste.

Then add this into kheer. And garnish it with fried cashew nuts and raisins.

Switch off the flame... If you wish, you can refrigerate for 1 or 2 hours. Then serve this delicious chilled kheer!!!