Ingredients:
- 1 cup vermicelli (seviyan)
- 4 cups milk
- 1/2 cup sugar (adjust to taste)
- 2 tablespoons ghee (clarified butter)
- 2-3 tablespoons Abhiruchi Kheer Mix Masala
- 1/4 cup chopped nuts (cashews, almonds, pistachios)
- 1/4 cup raisins
- 1/4 teaspoon cardamom powder (optional)
- A pinch of saffron strands (optional, soaked in 1 tablespoon warm milk)
- A few rose petals (optional, for garnish)
Instructions:
- Preparation:
- Soak the saffron strands in warm milk if using.
- Chop the nuts and set aside.
- Roasting the Vermicelli:
- In a heavy-bottomed pan, heat the ghee over medium heat.
- Add the vermicelli and roast it until it turns golden brown. Stir continuously to avoid burning.
- Remove the roasted vermicelli from the pan and set aside.
- Cooking the Kheer:
- In the same pan, add the milk and bring it to a boil.
- Once the milk starts boiling, lower the heat and let it simmer for a few minutes, stirring occasionally.
- Add the roasted vermicelli to the simmering milk.
- Cook the vermicelli in the milk until it becomes soft and the milk thickens slightly. Stir occasionally to prevent sticking.
- Adding the Kheer Mix Masala:
- Add the sugar and Abhiruchi Kheer Mix Masala to the pan. Mix well.
- Add the chopped nuts and raisins. Continue to cook for a few more minutes until the sugar dissolves completely and the kheer reaches your desired consistency.
- If using, add the soaked saffron milk and cardamom powder. Mix well.
- Final Touch:
- Once the kheer reaches the desired consistency, turn off the heat.
- Let the kheer cool down slightly. It will thicken further as it cools.
- Serving:
- Serve the vermicelli kheer warm or chilled.
- Garnish with a few rose petals or additional chopped nuts if desired.
Enjoy your delicious Vermicelli Kheer made with Abhiruchi Kheer Mix Masala!