Home / Recipes / Sweet vermicelli (kheer)
Sweet vermicelli (kheer)
A sweet dish of toasted vermicelli simmered in milk, sweetened with condensed milk and finished with fried cashews, raisins and almonds.
Ingredients
- Vermicelli – 1 cup
- Milk – 4 cups
- Sweetened condensed milk – 1/2 cup (adjust to taste)
- Ghee (or butter) – 2 tbsp
- Cardamom powder – 1/2 tsp
- Nutmeg powder – 1/4 tsp
- Rose or almond essence – 1/4 tsp
- Cashew nuts – 10, halved
- Raisins – 10
- Almonds – 10, slivered
- Saffron strands – A pinch (optional)
- Water – 1/4 cup
Method
Food safety
- Cooking times are approximate. They depend on what you cook and the size of the pieces.
- Toast the vermicelliHeat 1 tbsp of ghee in a pan over medium heat. Add the vermicelli and toast until golden brown, stirring constantly. Set aside.
- Prepare the nuts and raisinsIn the same pan, add the remaining 1 tbsp of ghee. Fry the cashew nuts until golden, then add the raisins and fry until they puff up. Remove and set aside.
- Cook the vermicelliIn a large saucepan, bring 1/4 cup of water and 4 cups of milk to a gentle boil. Add the toasted vermicelli and simmer on low heat, stirring occasionally, until the vermicelli softens (about 8–10 minutes).
- Sweeten the kheerStir in the sweetened condensed milk until dissolved. Add cardamom powder, nutmeg powder, and a few saffron strands (if using) for fragrance and colour. Mix in the rose or almond essence.
- Final touchGarnish the kheer with fried cashews, raisins, and slivered almonds.
- ServeServe warm or chilled as a dessert.
About this recipe
First published on our earlier website as “Sweet Vermicelli (Seviyan Kheer)”. We have retained the original ingredients and quantities. Cooking times are approximate.