Vermicelli Pudding (Kheer)

INTRODUCTION:

Vermicelli 1 cup
Full-fat Milk 3 cups
Condensed Milk 1/2 cup
Sugar 3-4 tbsp
Ghee 1 tbsp
Cardamom Powder 1/4 tsp
Cashew Nuts 8-10 chopped
Raisins 8-10

METHOD:

Serving Size: 8-10

Lightly fry the cashews and raisins in ghee until golden.

Warm the ghee in a pan, then add the vermicelli and sauté until it becomes golden brown and aromatic.

Bring the milk to a boil. Add the roasted vermicelli to the milk. Cook for 8-10 minutes or until the vermicelli softens and the kheer thickens.

Stir in the condensed milk and sugar. Let it simmer for 3-5 minutes.

Sprinkle cardamom powder and stir gently. Turn off the heat, then add the fried cashews and raisins to the kheer.

Serve hot, warm or chilled. The kheer will thicken as it cools. Add more milk to adjust consistency.

Garnish with fried cashews, chopped pistachios, and sliced almonds.

Comments

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