Seviyan Kheer | Vermicelli Kheer Recipe




Seviyan Kheerni
 
Prep time
Cook time
Total time
 
Golden fried Seviyan are boiled with reduced,sweetened milk to get this super delish Sindhi Dessert. Somewhat similar to Sheer Khurma, but differs in the method
Author:
Recipe type: Dessert
Cuisine: Sindhi
Serves: 4 servings
Ingredients
Kheer Ingredients
  • Full Fat Milk 4 cups
  • Condensed milk ½ cup
  • Sugar, 1 tablespoon
  • Elaichi pods , 2
  • Fried Cashewnuts, to garnish
  • Saffron strands, a few
Seviyan Ingredients
  • Seviyan 1 cup
  • Ghee 2 tablespoon
  • Sugar, 1 tablespoon
  • Water or milk, as needed
Instructions
  1. In a thick bottom pan, bring the milk to a boil.
  2. Take a few tablespoons milk and soak the saffron strands. Keep aside.
  3. Simmer the rest of the milk till it reduces to about 2 ½ cups.
  4. Add in the sugar, elaichi pods and Condensed milk.
  5. Shut off the flame and cover.
  6. To Prepare the Seviyan heat a non stick pan. Add in the ghee and heat.
  7. Toss in the Seviyan. Roast till golden brown.
  8. Add in water or milk and cook slightly.
  9. Shut off the flame.
  10. Add in the sugar and cover with a heavy lid. The sugar will melt.
  11. Now, add the Seviyan to the ready kheer and bring it to a boil.
  12. Add in the saffron milk.
  13. Cover and shut off the flame.
  14. Let stand for about 5 minutes.
  15. The Seviyan will soak the sweetened kheer.
  16. Remove the elaichi pods and garnish with fried Cashewnuts.
  17. Serve hot or chilled.
 

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