The Vermicelli Kheer is favourite dessert all over India. Served in different variation like Payasam, Sheer Korma, etc. Try my recipe of the vermicelli kheer flavoured with Kashmiri Saffron and cooked in full cream milk. Simply lip-smackingly delicious.
Serves: 8 to 10 Persons
Prep. Time: 5 Mins.
Cooking Time: 30 Mins.
[Standard Measure – 1 cup = 200 ml]
- Pre-roasted Fine Vermicelli (broken) – ½ cup
- Milk (full cream) – 1 litre
- Condensed Milk – 2 to 3 tbsp.
- Saffron [Kesar] – 10 to 12 strands
- Sugar – 4 to 5 tbsp.
- Almonds (soaked overnight, peeled and sliced) – 12 to 15
- Green Cardamom Powder – ½ tsp.
- Ghee – 1 tbsp.
Step 1: Crush the saffron in a mortar and pestle and keep aside.
Step 2: Heat a tbsp. of ghee in a pan and lightly toast the vermicelli on low heat for a minute or two (since it is already pre-roasted).
Step 3: In another heavy bottomed vessel keep the milk to boil. Once it starts boiling, simmer for 10 minutes and then add the condensed milk and the sugar and the crushed saffron.
Step 4: Add the vermicelli to the vessel with the milk and cook further on a medium heat for 10 more minutes till it is cooked. Stir at regular intervals to avoid the vermicelli sticking to the base of the pan. Take off the heat and garnish with the sliced almonds and the cardamom powder. Serve hot or chilled.