Here’s
how I make this appetizing Vermicelli Pudding and this recipe should serve about 4-6 persons.
What you’ll need for Sevai ki Kheer:
1 tsp clarified butter (ghee)
½ cup vermicelli (semiyan)
3-4 cup milk
½ cup sugar [adjust to taste]
½ tsp cardamom (elaichi) powder
4-5 strands saffron
2 Tbsp your choice of nuts, sliced/chopped/crushed
½ cup vermicelli (semiyan)
3-4 cup milk
½ cup sugar [adjust to taste]
½ tsp cardamom (elaichi) powder
4-5 strands saffron
2 Tbsp your choice of nuts, sliced/chopped/crushed
Let’s
Begin!
1. Heat ghee in pan; add vermicelli and sauté for
couple of minutes on medium heat until it turns lightly golden. Don’t let it burn.
2. Add milk & cook stirring occasionally
until vermicelli almost doubles or triples in size. This makes a creamier pudding, but there’s a
variation: you could add 1 cup water
instead until vermicelli doubles, then add 2-3 cup milk and continue to cook
until one boil.
3. Add more milk in case your pudding is
becoming too thick, because Seviyan Kheer is supposed to be runny, not thick
like halwa.
4. Lastly add sugar + cardamom powder + saffron +
nuts. Keep some nuts for garnish. I used sliced pistachios and
sliced almonds. You could also roast
almonds beforehand if you want slight crunch.
5. Mix all well & cook for couple of minutes
more. Sevaiyan Kheer is ready – best eaten
warm.
You could add cashew nuts and raisins too/instead of pistachios and almonds. In fact, nuts are optional but enhance any kheer. Besides, as a garnish they make the kheer stand out. I personally love anything with nuts - ice cream, naan, raita, you name it!
