Best Vermicelli Kheer Recipes

INDIAN VERMICELLI MILK PUDDING -- SEVIYAN KHEER OR PAYESH

Steps:

• I simmered 1 lit of milk in a pot for at least 20 -25mins. Never bringing it to a boil, but on simmer only so that the water content reduces in the milk and we have a more condensed version of it. After about 15 minutes, I added 4 Tbsp of sugar and kept stirring the milk. After 25 mins, I added 3 pods of green cardamom, 2 bay leaves, and a handful of raisins. Then plopped in the Vermicelli and mixed the ingredients.
• Before adding these, I had fried the Vermicelli, Cardamom and Bay Leaf in a separate pan, with a little bit of Oil or Ghee. I had lightly fried the Vermicelli into a medium brown color.
• I turned off the flame, and added about 50g of brown jaggery Gur , and closed the pan with a lid, to allow the flavor to infuse and the jaggery to melt. With the flame on, the jaggery would have curdled the milk, but this pudding tastes great with the jaggery.
• Transfer into a bowl and add a few pistachios on top. It can be eaten warm, but it tastes even better after chilling for a few hours.

SAWINE (VERMICELLI KHEER)

Steps:

• Heat ghee in a saucepan over medium heat. Add vermicelli; cook and stir until golden brown, 2 to 3 minutes. Pour evaporated milk and water over vermicelli; bring to a boil.
• Stir sweetened condensed milk and cinnamon into vermicelli mixture; cook, stirring occasionally, until vermicelli is cooked and milk is thickened, 5 to 10 minutes.
• Stir raisins into vermicelli mixture; cook until raisins are plump and mixture is thickened, about 5 minutes. Remove from heat and cool slightly. Serve garnished with almonds.

VERMICELLI KHEER

Steps:

• Combine the milk and cardamom and set to heat in the microwave oven or in a heavy pan over medium heat. The milk needs to get close to the boiling point.
• Put the butter in a heavy, wide pan and set over medium-low heat. As soon as the butter has melted, put in the pasta and almonds. Stir until just golden. This takes very little time. Pour in the hot milk, stirring as you go. Add the raisins, saffron, and sugar. Bring to a simmer over medium heat. Stir and cook for about 10 minutes or until the pudding has thickened. Serve hot, warm, or at room temperature.

VERMICELLI KHEER

Steps:

• Heat ghee into a pan, add semiya and roast till mild brown. Keep Aside. Roast dry fruits in the same pan without adding more ghee. Keep aside.
• Add milk to it and bring the gas to medium. When milk starts boiling add semiya and keep the flame to low. Keep stirring in between for avoiding from sticking down to the pan.
• When the milk gets to half of its quantity, add sugar into it and mix well.
• Add saffron strands and dry fruits. Let it covered for a while. Serve warm.
• Notes:
• 1. If you are not weight concious and preparing it for a party, add 1 can of condensed milk to this recipe for best results. Also roast the dry fruits in ghee instead of dry roasting.