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 tablespoons to 4 tablespoons sugar (or to taste)
1/2 teaspoon cardamom powder (Elaichi Powder)
1/2 tablespoon raisins
1 tablespoon chopped cashew nuts
1 tablespoon chopped almonds
Directions:
Step-1
Heat 1 tablespoon ghee in a heavy bottomed pan and add thin vermicelli.
Step-2
Roast it until golden brown. Stir continuously to roast all strands evenly and transfer it to plate.
Step-3
In the same pan, heat another 1 tablespoon ghee and roast cashew nuts and almonds until light brown, transfer them to plate.
Step-4
Boil milk in anther pan or same pan over medium flame.
Step-5
When milk comes to boil, add roasted vermicelli and cook over medium heat until it turns soft or for around 5-7 minutes.
Keep stirring continuously while cooking and make sure not to overcook it.
Step-6
Add sugar, raisins and cardamom powder and stir to dissolve sugar.
Step-7
Cook for 2-3 minutes and turn off the flame.
Let it cool at room temperature.
Step-8
Transfer vermicelli kheer to a large serving bowl and place it in a refrigerator for 1 or 2 hours to chill.
If it turns too thick after chilling then add milk to get your desired consistency.
Garnish with roasted almonds and cashew nuts and serve.
Tips and Variations:
To get the thick texture of a kheer, let it set in refrigerator for 5-6 hours. It thickens as it cools and time passes.
Vermicelli can be easily found in any Indian or Asian grocery store.
Taste: Sweet and creamy
Serving Ideas: Serve it as a sweet dish in lunch or dinner or as a dessert after meal, according to Foodviva.com.
BBN/SK/AD