Ingredients (1 cup = 250 ml)
1 or 1.5 cups seviyan (broken vermicelli)
500 ml milk or 2 cups milk
3 tablespoon sugar - add more or less for your preferred sweetness
2 tablespoon ghee (clarified butter)
4 to 5 green cardamom (hari elaichi)
3 to 4 cloves (lavang)
7 to 8 roasted or fried unsalted almonds (badam) - chopped (optional)
7 to 8 roasted or fried cashew nuts (kaju) - chopped (optional)
2 teaspoon raisins (kishmish) or any dry fruits of your choice
How to make recipe
heat ghee in a pan.
fry the cloves and cardamom till the release their aroma in the ghee.
now add the vermicelli/seviyan and fry till they become golden brown.
pour the milk and let it come to a boil.
add sugar and mix well.
lower the flame and let the milk simmer for 5-7 minutes till the seviyan gets cooked.
lastly add chopped almonds or any dry fruits.
serve the seviyan kheer hot, warm or cold.
if serving cold, then refrigerate the seviyan kheer and then serve later.
Recipe Notes
few tips for seviyan kheer recipe:
1. the recipe can be easily doubled or tripled.
2. use good quality & fresh milk.
3, the amount of seviyan/vermicelli can be decreased or increased. if you add more seviyan the consistency will be much thicker like a thick pudding. you can go for the kheer consistency as per your liking.
4. dry fruits can be added as per your choice. you can also add some saffron or rose water to the seviyan kheer. i did not have any so could not add these.
5. when cooled the seviyan kheer tends to be thick. so if you don't like thick seviyan kheer then don't thicken the milk. alternatively you can add some more milk to the seviyan kheer.
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