The Sevai kheer, also known as vermicelli kheer is a variety of Indian pudding which is super easy and delicious. If you ever want to come up with a quick dessert with a traditional touch, then this is it.
- 1/2 cup Vermicelli (Please refer notes)
- 2 tablespoons ghee | Clarified butter
- 3 cups Milk
- 1/2 cup Sugar
- 4 cardamoms
- pinch saffron
- FOR GARNISH
- 1/4 cup pistachios, sliced almonds or cashews
- dried rose petals (Optional)
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Add ghee or clarified butter to a heavy bottom pan and place on medium heat.
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Break the vermicelli into small pieces and measure. Put it in the pan and roast it for about a minute or until it gets roasted and is light brown. (If needed turn the heat to low so that the vermicelli doesn't burn.
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Pour warm milk and give it a mix. Now add sugar + powdered cardamom + saffron. Once the liquid simmers, turn the heat to medium-low and let it simmer till the vermicelli cooks and the milk thickens which takes about 15-20 minutes.
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Garnish with coarsely chopped pistachios. If using almonds or cashews, lightly roast it ghee before adding it to the kheer.
I used the thicker kind for this recipe. If using the finer variety, use 3/4 cup of vermicelli.
Use whole milk or 2 % milk for this recipe. Try not to use low-fat milk.
