Be it any happy occasion, festivals or pooja at home, sweets are an integral part of south Indian cooking. Kheer is especially made on auspicious days, religious festivals and on any other occasion and offered as naivedya to god. My husband loves kheer and I made this on his birthday as a surprise. We really don't need an occasion to make sweets if we have sweet craving :) do we?? This is a very easy kheer recipe that can be made with easily available ingredients at home quickly. We often make this at home even on ordinary days and have it chilled.
The best part is this can be either served hot or chilled depends on how you prefer. Let's jump to the recipe.
Serves:4 bowls
2. Add another tbsp of ghee and roast the vermicelli until they turn golden brown. Make sure the flame is medium low and keep stirring it continuously.
3. After it turns slightly golden brown, add water and cook until the vermicelli turns soft. This will take about 5 mins.
4. Add milk completely to the above and cook the vermicelli on medium low flame. Stir the contents intermittently by scraping off the sides of the pan. The cream gets deposited on the sides and hence ensure you keep scraping it off and give a nice stir. Do this until milk is reduced to half the quantity.
5. The milk gets reduced to half the quantity, by now the vermicelli is also cooked nicely and the mixture is thickened well.
6. Add cardamom powder and switch off the flame.
7. Add sugar and mix it well.
8. Garnish with roasted raisins and cashews and serve either hot or chilled :)
The best part is this can be either served hot or chilled depends on how you prefer. Let's jump to the recipe.
Serves:4 bowls
Ingredients
- Roasted Vermicelli - 1 Cup ( I used Bambino Roasted Vermicelli)
- Ghee - 1 tbsp + 1 tbsp
- water-1/2 cup
- Milk-1 litre ( Full fat preferable)
- Sugar-3/4 cup
- Raisins-2 tbsp
- cashews-2 tbsp
- cardamom powder-2 tsp
Method
1. Take a thick bottomed pan, wok or kadai. Heat a tbsp of ghee and fry the cashews and raisins until the cashews turn golden brown and the raisins puff up on a medium-low flame. Keep it aside for final garnishing.2. Add another tbsp of ghee and roast the vermicelli until they turn golden brown. Make sure the flame is medium low and keep stirring it continuously.
3. After it turns slightly golden brown, add water and cook until the vermicelli turns soft. This will take about 5 mins.
4. Add milk completely to the above and cook the vermicelli on medium low flame. Stir the contents intermittently by scraping off the sides of the pan. The cream gets deposited on the sides and hence ensure you keep scraping it off and give a nice stir. Do this until milk is reduced to half the quantity.
5. The milk gets reduced to half the quantity, by now the vermicelli is also cooked nicely and the mixture is thickened well.
6. Add cardamom powder and switch off the flame.
7. Add sugar and mix it well.
8. Garnish with roasted raisins and cashews and serve either hot or chilled :)
Notes,Tips & Add-On's
The kheer becomes thick in consistency with time. You can add milk and sugar and adjust the consistency accordingly.
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