Kheer
Rice vermicelli is slow cooked in milk with nuts and raisins
Ingredients
- 2 cups Whole milk
- 1 cup Rice Vermicelli Can be substituted with sona masoori rice
- ½ cup Sugar
- ½ teaspoon Cardamom powder
- 1 tablespoon Ghee
- ½ cup Cashews
- ¼ cup Golden Raisins
Instructions
- Roast 1 cup Rice Vermicelli and ½ cup Cashews in 1 tablespoon Ghee until golden brown.
- In a pan start boiling 2 cups Whole milk at medium heat with occasional stirring and prevent the burning of milk at the bottom of pan. Add½ cup Sugar and ½ teaspoon Cardamom powder. Bring it to boil.
- Reduce the heat of Milk to low and add Vermicelli, Cashews and ¼ cup Golden Raisins. Cook for 15 to 20 minutes with occasional gentle stir.
- Turn off the heat and cover the Kheer to cool to lukewarm. Serve warm topped with few roasted Cashews or Pistachios.
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