Vermicelli Kheer

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Vermicelli/Shevayi/Shavige  – thats  English, Konkani and Kannada respectively. It is  available in a wide range in different brands and some of them is sleek and some are a little thick. Especially for kheer we prefer to opt only the sleek variety, since on being cooked it turns very thick and will not taste great. I normally prefer the Bambino brand vermecelli. Kheer can be prepared in combination with either Sujee, Basumati rice or even split greengram Dal. Today I would like to put up vermecelli kheer with sujee and it is an easy recipe which can be prepared instantly.

What you need to have:

1. Vermecelli – 1 cup

2. Bombay sujee 1/3 cup

3. Thick milk  – 3-4 cups

4. Sugar – As per tste

5. Saffron – 6-10 strings

6. Grated Cashews & Pista, Almonds – Around 3-4 Tablespoons

7. Milk cream – 1 Tablespoon(Optional)

Ingredients of Vermecelli kheer

What you do with what you have:

1. Place a skillet with 1 teaspoon pure ghee in it on medium flame.  Add vermecelli to it and fry for a while stiring continuously. Add sujee to it and fry it together till sujee is done.

Sujee & vermecelli being fried

2. On cooling transfer it to another plate.

Fried mixture of sujee & vermecelli

3. Place a wide bowl with 2-3 cups of water in it on the flame and when it boils, add vermecelli-sujee mixture  from step-2 to it  and when is half done add milk to it and let it cook till done.

4.  When the mixture is cooked to a smooth consistency add sugar to it and bring it to boil on a low flame. Add saffron to it.

Saffron being added to kheer

5. Place a spatula with 1 teaspoon pure ghee into it on low flame. Fry cashews till light brown. Add it to kheer.

Fried cashews being added to kheer

5. Left over kheer can be pushed into the refregerator and one can even add grated cashews and pista and serve the same adding a little milk cream and sugar. Since one has added sugar and mlk cream the colour of kheer will be white.

Ready to serve Vermecelli kheer

How long it takes: 45 minutes

Number of servings: 6-8