Vermicelli Kheer Recipes
VERMICELLI KHEER
Make and share this VERMICELLI KHEER recipe from Food.com.
Provided by richapulkit
Categories Dessert
Time 35m
Yield 4 CUPS, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a pan pour all the milk and keep stirring from time to time at low flame. We have to reduce the milk slowly till it thickens. In another pan, take one tsp ghee and fry the vermicelli in it and keep aside.
- When the milk thickens and is almost reduced to half the quantity add vermicelli in it keep stirring so it doesnt stick to the bottom. In a bowl take some milk and add saffron in it. Now add it in the kheer.
- When the kheer is cooked properly turn off the flame and add sugar in it.
- Serve it in the bowl and garnish with sliced almonds.
- You can serve both hot or chilled.
Nutrition Facts : Calories 816.1, Fat 13.3, SaturatedFat 6.9, Cholesterol 39, Sodium 143.6, Carbohydrate 159.7, Fiber 2.4, Sugar 101.7, Protein 17.4
VERMICELLI KHEER
Steps:
- Combine the milk and cardamom and set to heat in the microwave oven or in a heavy pan over medium heat. The milk needs to get close to the boiling point.
- Put the butter in a heavy, wide pan and set over medium-low heat. As soon as the butter has melted, put in the pasta and almonds. Stir until just golden. This takes very little time. Pour in the hot milk, stirring as you go. Add the raisins, saffron, and sugar. Bring to a simmer over medium heat. Stir and cook for about 10 minutes or until the pudding has thickened. Serve hot, warm, or at room temperature.
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- Heat one tablespoon of ghee, add vermicelli and roast for a few minutes on medium-high flame. Once the vermicelli turns golden-brown, your seviyaan are roasted.
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