How to make Vermicelli Kheer
This recipe is contributed by Member Renjini Selvan Velayudhan.
Main Ingredients : Vermicelli (वरमिसेली), Milk (दूध)
Cuisine : Indian
Course : Desserts
For more recipes related to Vermicelli Kheer checkout Semiya Payasam, Chocolate Sevaiyaan, Muzzafar, Lion’s Milk . You can also find more Desserts recipes like Baked Stuffed Apples Zebra Cake Jowar with Jaggery Chocolate Gooseberries
Vermicelli Kheer Recipe Card
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.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Vermicelli Kheer Recipe
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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