Vermicelli Kheer Recipe

This recipe is contributed by Member Renjini Selvan Velayudhan.

Main Ingredients : Vermicelli, Milk

Cuisine : Indian

Course : Desserts

Vermicelli Kheer

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Vermicelli Kheer Recipe

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Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Vermicelli 2 cup

  • Milk 2 litres

  • Ghee 4 tablespoon

  • Cashewnuts 50 grams

  • Raisins 50 grams

  • Sugar 1 cup

  • Condensed milk 1 tin

  • Green cardamom powder 1 teaspoon

Method

Step 1

Heat ghee in a non-stick pan. Add cashewnuts and raisins.

Step 2

Saute till nuts are brown. Remove from heat, drain on absorbent paper and set aside.

Step 3

In the same pan, add vermicelli and saute till light golden. Remove from heat and set aside.

Step 4

Boil the milk in a deep non-stick pan. Add fried vermicelli, mix well and cook on medium heat for five to seven minutes.

Step 5

Add sugar and condensed milk. Mix well and cook on low heat for five minutes.

Step 6

Remove from heat and add cardamom powder, fried cashewnuts and raisins. Mix well and serve immediately.

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