Recipe by: Vanita Askesaar

Source: Family Recipe

Ingredients

  • 2 cups of broken vermicelli
  • 800/900 ml milk
  • 5 Tbsp sugar
  • 3 Tbsp clarified butter / ghee
  • 6 – 7 green cardamom pods
  • 3 – 4 cloves / lavang
  • 10 roasted almonds (chopped)
  • 10 roasted cashew nuts (chopped)
  • 3 tablespoons raisins
  • Any dry fruit of your choice
  • Few strands of saffron soaked in ¼ cup of warm milk

Instructions

  • Heat ghee in a pan
  • Fry the cloves and cardamom till they release their aroma in the ghee.
  • Now add the vermicelli and fry till they become golden brown.
  • Pour the milk and let it come to a boil.
  • Add sugar and mil well.
  • Reduce the flame and let the milk simmer for 5 – 7 mins till the vermicelli gets cooked.
  • Add the soaked saffron strands.
  • Chop the almonds and other dry fruits.
  • Serve the vermicelli kheer hot, warm or cold.
  • If serving cold, then refrigerate the vermicelli kheer and then server later.

Download PDF version here: indian-vermicelle-kheer-pudding-vanita-askesaar

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