February 28, 2013

Vermicelli kheer - vermicelli porridge

An aromatic Indian dessert made for special occasions and celebrations.

What you need: serves 4
1/2 cup Vermicelli
2 cups milk (low fat or whole milk)
1 cup water
1/2 cup sweetened condensed Milk
1 Tbsp Ghee / clarified or melted butter
1 tsp raisins
1 tsp slivered or sliced almonds
2 to 3 whole cashews
1 Tbsp sugar, more if you like.
1/4 tsp Cardamom powder
Pinch of saffron

Warm the ghee in a non stick pan. Toss in cashews, as they brown lightly, add in the raisins. As you see the raisins puff, remove them all on to a plate and set aside. In the same pan that still holds liquid ghee, sliced almonds and dry vermicelli.

Roast them on a low to medium flame until they have uniformly browned to a light golden.

Add in a cup of cold water and let it cook until it comes to a rolling boil. Add in the milk and let it continue to boil.

When the milk begins to boil, add in the saffron, saving a few strands for garnish.

Once the whole mixture begins to boil, take a spoon to test the vermicelli. It should be nearly cooked and firm to touch. Add in the sugar and condensed milk and cook on low heat for about 5 minutes.

Turn off the heat. Sprinkle cardamom powder, and the roasted nuts and raisins. Garnish with saffron before it is served hot. You may also serve it chilled. Enjoy!


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