Kheer is a porridge-like dessert, often made at auspicious occasions. This one, made from shevayaa, or vermicelli, is quite popular in Maharashtra.
Ingredients
- 1 packet Vermicelli
- 1 spoon Ghee or Butter
- Milk (whole)
- Sugar
- to garnish Almonds, Cashews, Cardamom (Elaichi)
Procedure
- Add a spoonful of butter in a medium-sized pot.
- Add vermicilli and fry lightly to get a golden-brown color.
- Boil the milk in a separate pot and add the milk to the vermicilli while on low flame.
- Add sugar (as desired) and bring the milk and vermicilli to a boil.
- Make sure the vermicilli are properly cooked (they turn soft)
- Keep stirring as the milk comes to a boil.
- Do not let the vermicilli stick to the bottom of the pot; maintain a low flame.
- Remove the pot from the gas and allow it to cool.
- Garnish the kheer with elaichi, cashews and almonds.
- Serve hot/cold.
