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Quick Vermicelli Kheer
70% authentic · Indian
A simplified and faster version of kheer using roasted vermicelli (seviyan) instead of rice, making it quicker to prepare while retaining a similar creamy texture and flavor.
Ingredients
- Roasted vermicelli (seviyan)1/2 cup
- Whole milk4 cups
- Sugar1/2 cup
- Cardamom powder1/2 teaspoon
- Raisins1 tablespoon
- Cashews, chopped1 tablespoon
- Ghee (clarified butter)1 teaspoon
- Water1/4 cup
Steps
- 1
In a pot, heat the ghee over medium heat. Add the roasted vermicelli and sauté for 1-2 minutes until lightly golden and fragrant.
- 2
Pour in the milk and bring to a simmer, stirring constantly.
- 3
Reduce heat to low and cook, stirring frequently, for about 10-15 minutes, or until the vermicelli is tender and the kheer has thickened.
- 4
Add the sugar and cardamom powder. Stir until the sugar dissolves.
- 5
Stir in the raisins and most of the cashews, reserving some for garnish.
- 6
Cook for another 2-3 minutes until the kheer reaches desired consistency.
- 7
Pour into serving bowls and garnish with the remaining cashews.
- 8
Serve warm.
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