Name: Sevaiyan Kheer recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5
Ingredients: 1 cup fine vermicelli (loosely packed); 1 & 1/2 cups milk; 2 cups evaporated milk; sugar to taste; 1 tsp. ghee; 2 green cardamoms, crushed; 2 tbsp. chopped almonds; 2 tbsp. raisins; pinch of cardamom powder; 1 tbsp. rose water; pinch of saffron

ABOUT Sevaiyan Kheer RECIPE

This is a traditional Indian dessert that is prepared during all occasions. This delectable and creamy sweet dish can be had as it is or with poori / paratha which is my personal favourite. I can recall my childhood days in India where I used to go to one of my friends place during Ramadan and relish this particular kheer. It was so yummy. Can never forget that flavour and those days. Country.....UAE.

Ingredients Serving: 5

1 cup fine vermicelli (loosely packed)
1 & 1/2 cups milk
2 cups evaporated milk
sugar to taste
1 tsp. ghee
2 green cardamoms, crushed
2 tbsp. chopped almonds
2 tbsp. raisins
pinch of cardamom powder
1 tbsp. rose water
pinch of saffron

Instructions

Chop the almonds finely and keep aside. Soak the raisins in water for 10 minutes. Drain and keep aside.
Heat ghee in a non-stick pan and saute the vermicelli for a few seconds till it turns slightly brownish in colour. Keep aside.
Bring the milk to a boil. Add the evaporated milk and the cardamoms and bring it to a boil. Add the fried vermicelli, chopped nuts and raisins (leaving few to garnish).
Simmer on low flame for 2-3 minutes. (It does not too long to cook as I have used very fine seviyan).
Add sugar and continue to simmer till it is dissolved. Switch off the flame. Add the cardamom powder and rose water and mix well. Serve, garnished with the chopped almonds, raisins and saffron.

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