Sevai Kheer for Rakhi


Ingredients (for 4-5 servings)

  • 1/2 cup roasted vermicelli

  • 1 tsp ghee

  • 1 ltr milk

  • 1/2 cup sugar

  • 2 pinch cardamom powder

  • Pinch nutmeg (jaiphel)

  • About 10-12 saffron strings

  • 2 tbsp sliced almonds

  • 2 tbsp sliced cashew

  • 1 tbsp sliced pistachios for garnishing



Method (How to make sevai kheer at home)

  • Heat ghee in a heavy bottom frying pan or wok, add the vermicelli  and roast them for about two minutes on low heat.

  • Add the milk and increase the heat to medium. After milk comes to boil reduce the heat to medium.

  • Let the milk boil for about 30 minutes, until the milk is creamy and reduced to almost half.

  • Stir often to ensure the milk does not burn in the bottom of the pan, and also keep scraping the sides of the frying pan.

  • Add the sugar, saffron, cardamom, nutmeg, cashew and almonds. Cook the vermicelli kheer on simmer for about 5 minutes.

  • Turn off the heat.

  • As vermicelli kheer cools it will become thicker in texture. Garnish with pistachios.

  • Sevai  kheer is ready, it can be served chilled or warm.