Description
Silky smooth vermicelli pudding, delicately spiced and studded with nuts. A perfect warm or chilled treat.
Ingredients
Units
Scale
- 1-1.5 cups (237-355 ml) broken vermicelli
- 2 cups (500 ml) milk
- 3 tbsp sugar
- 2 tbsp ghee (clarified butter)
- 4-5 green cardamom pods
- 3-4 cloves
- 7-8 roasted or fried unsalted almonds, chopped (or cashew nuts)
- 2 tsp raisins (or any dry fruits of your choice)
Instructions
Prepare the Ingredients
- Chop the roasted or fried unsalted almonds (or cashew nuts).
- Measure out all the ingredients.
Fry the Spices
- Heat ghee in a pan over medium heat.
- Add the cloves and cardamom pods to the ghee and fry until they release their aroma.
Cook the Vermicelli
- Add the broken vermicelli to the pan and fry in the ghee until it turns golden brown.
Add Milk and Simmer
- Pour the milk into the pan with the vermicelli.
- Bring the milk to a boil, stirring occasionally to prevent the vermicelli from sticking.
Add Sugar and Cook
- Once the milk boils, add the sugar and stir well to dissolve it completely.
Simmer and Thicken
- Lower the flame and let the milk simmer for 5-7 minutes, until the vermicelli is soft and the milk has thickened slightly.
Add Dry Fruits
- Add the chopped almonds (or cashew nuts) and raisins, stirring well to combine.
Serve
- Serve the Seviyan Kheer hot, warm, or cold. Refrigerate before serving if preferred chilled.
Notes
- For a richer flavor, toast the vermicelli in the ghee for a few minutes before adding the milk.
- If you don’t have ghee, you can substitute with unsalted butter, but the flavor will be slightly different.
- Store leftover kheer in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 25
- Sodium: 20
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0g
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
- Cholesterol: 10