Vermicelli Kheer :
Vermicelli Kheer is a sweet and velvety Indian dessert made with vermicelli (lean noodles), milk, sugar, and flavored with cardamom and nuts. It is a well-known variety of the conventional rice kheer and is regularly arranged amid celebrations, celebrations, or as an uncommon treat. The vermicelli is ordinarily broiled in ghee sometimes recently being cooked in milk, giving the kheer a wealthy and nutty flavor. It is decorated with chopped nuts like almonds and pistachios and is delightful in warm or chilled. Vermicelli Kheer is known for its comforting and liberal taste, making it an adored dessert in Indian cuisine.
Vermicelli Kheer, a tasty Indian dessert made with milk and vermicelli strands is regularly served as a sweet backup in lunch or supper. In this recipe, vermicelli, which is moreover known as semiya or seviya, is simmered in ghee which gives it a pleasant smell and signature taste. This vermicelli pudding is now and then alluded to as semiya kheer or seviya kheer as well.
Here’s a basic recipe for Vermicelli Kheer :
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Serves: 5 servings
Ingredients:
| 1/2 cup thin Vermicelli |
| 1 tablespoon + 1 tablespoon Ghee (clarified butter) |
| 2½ cups Milk |
| 3-4 tablespoons Sugar (or to taste) |
| 1/2 teaspoon Cardamom Powder (Elaichi Powder) |
| 1/2 tablespoon Raisins (kishmish), optional |
| 1 tablespoon chopped Cashew nuts |
| 1 tablespoon chopped Almonds |
Directions :
1. Warm 1 tablespoon ghee in an overwhelming bottomed pan over medium fire. Include lean vermicelli.
2. Blend always and roast it until golden brown. Blend to broil all strands equally. Exchange it to a plate.
3. In the same skillet, warm another 1 tablespoon of ghee and broil cashew nuts and almonds until light brown, exchange them to a plate.
4. Bubble milk in the same pan or another pan over medium flame.
5. When the milk comes to a bubble, include simmered vermicelli. Blend and cook until it turns delicate or for around 5-7 minutes. Keep blending ceaselessly while cooking and make beyond any doubt not to overcook it.
6. Include sugar, raisins, and cardamom powder. Mix and cook until sugar dissolves.
7. Cook for 2-3 minutes and turn off the fire. Let it cool at room temperature.
8. Exchange vermicelli kheer in a huge serving bowl. Put it in a fridge for 1 or 2 hours to chill. If it turns as well thick after chilling at that point include milk (already bubbled and cooled milk) to get your wanted consistency. Embellish with broiled almonds and cashew nuts and serve.
Tips and Variations:
- To get the thick surface of a kheer, let it set in the fridge for 5-6 hours. It thickens as it cools and time passes.
- Vermicelli can be effectively found in any Indian or Asian basic need store.
Taste: Sweet and creamy
Serving Ideas: Serve it as a sweet dish for lunch or dinner or as a dessert after a meal.