SEVAI KHEER/ SHEVAYACHI KHEER

Sevai Kheer also known as Shevayachi Kheer/ Vermicelli Kheer is a must at any festival at our place. My mother used to prepare it usually on some special occasions like birthdays or when some special guests arrives or on any festivals. My elder daughter and hubby loves it a lot So I make it frequently at my home. My preparation is very simple, so want to share it with you all. It's a fast and healthy sweet. It is prepared with sevai/ vermicelli, milk and sugar and is very delicious Indian Dessert. A touch of cardamom powder and saffron adds colour and flavour to this traditional nutritious dish. It is quick and easy to make and very creamy and rich in taste. Sevai kheer is also a good option for a potluck dinner festivals or get togethers. It can be prepared in big quantities and also can be prepared a day in advance and refrigerated. Use ful fat milk for this recipe which makes kheer more creamier. The kheer tends to get thicker once cooked and cooled. So adjust the quantity of milk accordingly.    

INGREDIENTS:

1 cup Sevai [Vermicelli]

1/2-3/4 lit Milk

1/2 Cup Sugar [as per liking]

Few Chopped Cashews, Almonds, Raisins

1/4 teaspoon Cardamom Powder

2+1 tablespoon Clarified Butter [Ghee]

Few Saffron Threads

METHOD:

STEP 1 - Heat a deep pan on low flame.  Add 2 tablespoon ghee/ clarified butter to it.

STEP 2 - Add sevai and roast it until its colour changes to light golden brown.

STEP 3 - Add warm milk and mix well and cook for 45- minutes.

STEP 4 - Let it come to 1 boil

and then add sugar and mix well.

STEP 5 - Cook it for next 5-10 minutes. [time may vary as per your liking consistency]

STEP 6 - Heat a small tempering pan with 1 tablespoon ghee.

STEP 7 - Add dry fruits and roast well.

STEP 8 - Add dry fruits in kheer and mix well. Give a nice stir.

STEP 9 - Boil the kheer for more 4-5 minutes or until it reaches desired consistency.  Switch off the flame.

STEP 10 - Add cardamom powder and saffron strands and mix well.

Pour kheer in individual bowls and serve kheer hot or chilled.

NOTES: *Saffron threads are mixed in milk and then are used in Kheer while cooking.

               (It is optional)