One of the most homely dessert I know!
This dessert is a quick sweet dish that can be had hot or cold. The ingredients being so simple and regular, this kheer can be made quickly without much pre-planning.
You can find two kinds of vermicelli in stores. One is the plain variety and one is the roasted variety. I have not had great results with the roasted variety, so I generally stick to the plain vermicelli. Moreover it is super simple to roast these. So why bother!
Don't forget to read the few tips right below the recipe before you get started.
Here is how to make this quick dessert.
Serves: 6 to 8 people
Level: Simple
Ingredients:
3/4 tsp clarified butter (ghee/tuup)
1 cup vermicelli
5.5 cups milk (I used 2%)
1/2 tsp cardamom powder
2 pinches saffron (optional)
12 tblsp sugar (or to taste)
4 tblsp chopped or sliced nuts (I used almonds)
Method:
Step 1 - In a heavy bottomed pan, heat some clarified butter on medium heat. Add the vermicelli and roast these till they turn to a light brown color. Keep constantly stirring else you might burn the vermicelli, which can totally ruin the taste of the kheer.
Step 2 - Add the milk slowly and bring it to a boil. Keep stirring the mixture slowly and regularly. When the milk comes to its first boil, add the saffron, sugar and 3 tblsp chopped nuts. Boil for 15 mins. Do not forget to stir. You don't want the milk to burn at the bottom.
Step 3 - After the 15 mins sprinkle some cardamom powder and stir well.
Serve hot, warm or cold dressed with the remaining 1 tblsp chopped nuts!
Heavenly!
Tips:
You don't want to use more than the stated quantity of clarified butter. Unfortunately it creates an oily cover over the top surface of the kheer.
If you have roasted vermicelli at home, don't go hunting for plain vermicelli. Just add them together with the milk and continue with the remaining process.
If you are using cashew nuts and not almonds like I did, roast them in the clarified butter in step 1.
I actually time the 15 mins boiling. This gives it a perfectly thick consistency when the kheer cools down.
As the kheer cools down, the vermicelli soaks in a lot of milk. If you want a thinner consistency kheer, add milk and bring it to a boil once before serving.
This dessert is a quick sweet dish that can be had hot or cold. The ingredients being so simple and regular, this kheer can be made quickly without much pre-planning.
You can find two kinds of vermicelli in stores. One is the plain variety and one is the roasted variety. I have not had great results with the roasted variety, so I generally stick to the plain vermicelli. Moreover it is super simple to roast these. So why bother!
Don't forget to read the few tips right below the recipe before you get started.
Here is how to make this quick dessert.
Serves: 6 to 8 people
Level: Simple
Ingredients:
3/4 tsp clarified butter (ghee/tuup)
1 cup vermicelli
5.5 cups milk (I used 2%)
1/2 tsp cardamom powder
2 pinches saffron (optional)
12 tblsp sugar (or to taste)
4 tblsp chopped or sliced nuts (I used almonds)
Method:
Step 1 - In a heavy bottomed pan, heat some clarified butter on medium heat. Add the vermicelli and roast these till they turn to a light brown color. Keep constantly stirring else you might burn the vermicelli, which can totally ruin the taste of the kheer.
Step 2 - Add the milk slowly and bring it to a boil. Keep stirring the mixture slowly and regularly. When the milk comes to its first boil, add the saffron, sugar and 3 tblsp chopped nuts. Boil for 15 mins. Do not forget to stir. You don't want the milk to burn at the bottom.
Step 3 - After the 15 mins sprinkle some cardamom powder and stir well.
Serve hot, warm or cold dressed with the remaining 1 tblsp chopped nuts!
Heavenly!
Tips:
You don't want to use more than the stated quantity of clarified butter. Unfortunately it creates an oily cover over the top surface of the kheer.
If you have roasted vermicelli at home, don't go hunting for plain vermicelli. Just add them together with the milk and continue with the remaining process.
If you are using cashew nuts and not almonds like I did, roast them in the clarified butter in step 1.
I actually time the 15 mins boiling. This gives it a perfectly thick consistency when the kheer cools down.
As the kheer cools down, the vermicelli soaks in a lot of milk. If you want a thinner consistency kheer, add milk and bring it to a boil once before serving.
