vermicilli kheer

 
 Happy Weekend!
 
My mum makes the most amazing Kheers and that too in different varieties. With Rice, Tapioca, Beetroot, Bottle gourd, Potato are just to name few. People like me who never used that opportunity to step in kitchen during growing years and learn the best dishes straight out of mom's kitchen back then, has to do with the alternative versions but authentic.

Yesterday evening after talking to mom, I made Vermicelli Kheer. She makes this recipe with condensed milk but knowing that I do not like condensed milk that much, she gave me this altered version of hers.


Though its modified yet it tastes amazing. We savored on the Kheer yesterday night, this morning and its almost finished by now. I am glad it turned out good and paid off. I hope you like it too. Let me know what you think if you happen to try it out.

 
Vermicilli Kheer
Serves: 3

Ingredients
  • 1 cup of Vermicilli
  • 1tbsp of clarified butter
  • 1 tsp of cardamom powder
  • 8 cups of milk (I used 2% reduced fat one)
  • 1 cup of sugar
  • ¼ cup of cashew nuts
  • ¼ cup of sliced almonds without skin
  • 2 tbsp of pistachios & almonds mix for garnish
  • few strands of saffron


Instructions
  1. Vermicilli prep: Heat a deep pot and add clarified butter. Add cashews and saute them till little brown. Once done, take them out on a tissue. In the same pan, add cardamom powder with vermicelli. Keep an eye on vermicelli and roast them for a minute and two till light brown. Do not over fry them as they will give a burnt smell later in the milk. Once they are little brown take them out on the same tissue as well.
  2. Milk Prep: In the same pot add milk. Now get ready to build some muscles. Heat milk for approx 30 to 45 minutes on medium heat with continuous stirring to avoid any sticking at the bottom. We have to reduce the milk to 3/4 with thick consistency. Reducing the milk gives a nice aroma to this Kheer.
  3. Color: Take out 2 tbsp of milk mixture in a small bowl from step 2 and add saffron strands. Keep it aside for two minutes.
  4. Kheer: After the milk is reduced and thick, add sugar, almonds & saffron milk. Cook it for another two minutes. 
  5. Add vermicelli to the milk mixture and cook it for another five to seven minutes till vermicelli becomes soft. Take out from heat and serve hot or cold with sprinkle of almonds and pistachios. 
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4 comments

  1. Bumped in here from Foodgawker. Like the way idea of serving the kheer in the glass. Happy to join you.

    ReplyDelete
    Replies
    1. Happy to have you here as well. Thank you :)

      Delete
  2. yummy tasty appetizing...
    I would like to thank you for the efforts you have made in writing this article.
    Amazing! I am hoping best writings from you in the future as well.

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    ReplyDelete

Thank you so much for reading and I would love to hear back from you.