Since this is an auspicious Aadi month, i prepared one of the most popular kheer as prasadham or offering. Seviyan kheer or vermicelli kheer often take its place during Indian festivals or celebration like wedding. Often serve as desserts in the end of a hearty meal, kheer is an ideal choice to mellow down spicy Indian food.
During my childhood, mom used to make this rich seviyan kheer for festivals. I have sweet memories of stealing ghee fried nuts,whenever mom make us this delicious delicacy. We made it a point, the more nuts, the more yummy your kheer is 😆.
The kheer has the tendency to thickened during cooling process thus, add milk according your preference. You may substitute jaggery with sugar but, jaggery enhance the taste of the kheer. An easy yet divine tasting sevviyan kheer is ready for neiveidhyam.
Ingredients
1 tsp ghee/clarified butter
10-12 almonds, chopped
10-12 raisins
1 cup vermicelli
1 cup whole milk
4 pods cardamom,crushed
Pinch of saffron
1/4 cup jaggery
Methods
Heat ghee in a pan on medium low heat. Fry the cashews and raisins till golden. Keep aside.
On the same pan fry vermicelli till golden and add milk. Increase heat to medium and let the milk to boil.
Once boil, add crushed cardamom pods amd saffron. Stir.
Add jaggery and stir. Add fried cashews and raisins. Cook till sugar dissolved and switch off heat.
Serve warm or cold.
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