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Main Ingredients | Vermicelli, Milk |
Cuisine | Hyderabadi |
Course | Desserts |
Prep Time | 11-15 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Medium |
Others | Veg |
Ingredients list for Vermicelli Kheer
- 2 cups Vermicelli
- 2 litres Milk
- 4 tablespoons Ghee
- 50 grams Cashewnuts
- 50 grams Raisins
- 1 cup Sugar
- 1 tin Condensed milk
- 1 teaspoon Green cardamom powder
Method
- Heat ghee in a non-stick pan. Add cashewnuts and raisins.
- Saute till nuts are brown. Remove from heat, drain on absorbent paper and set aside.
- In the same pan, add vermicelli and saute till light golden. Remove from heat and set aside.
- Boil the milk in a deep non-stick pan. Add fried vermicelli, mix well and cook on medium heat for five to seven minutes.
- Add sugar and condensed milk. Mix well and cook on low heat for five minutes.
- Remove from heat and add cardamom powder, fried cashewnuts and raisins.
- Mix well and serve immediately.
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