Sunday, August 18, 2013

Shevai Kheer

This is a quick dessert that can be cooked up in a hurry when unexpected company arrives. Here's how I make Shevai Kheer:

2 tbsp. ghee (clarified butter)
1/2 cup assorted chopped unsalted nuts (cashew/almonds/pistachio)
few raisins
1/2 cup shevai (vermicelli)
1/2 cup condensed sweetened milk
1 cup milk
big pinch of cardamom pwd
few strands of saffron

Heat ghee in a heavy bottom pan on gentle heat. Fry the nuts for 5 mins. Add the raisins and vermicelli. Fry till vermicelli gets golden brown, about 5 mins. Add the milk and sweetened condensed milk. Increase heat and bring to a boil, stirring constantly, till vermicelli is cooked. Add the cardamom pwd and saffron. Take off heat.

Serve warm or cold. This kheer (pudding) will thicken as it sits. Add more milk and reheat if too thick.

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