Sevia ki Kheer or Chawal ki Kheer, rich and creamy, is the one common dish on both the Eid and Diwali Menus . Served hot or cold, it is a favourite in any household.
Creamy Vermicelli – Sevia Ki Kheer
Ingredients
2 tbsp milk
8-10 saffron strands
2 cups vermicelli noodles, broken into 3in pieces
½ cup cashews, dry roasted, chopped coarsely
½ cup raisins, golden yellow
1 tbsp butter
½ cup water
9 cups milk, homogenized
1 cup cream, half and half
¾ cup sugar, or to taste
1 tsp green cardamom seeds, finely crushed
4 tbsp pistachios, shelled, unsalted, chopped fine, for garnish
Directions
• Warm up 2 tablespoons of milk and infuse the saffron threads. Set aside.
• Preheat oven to 300˚ . Bake the vermicelli noodles in a shallow pan for approximately 20 mins or until lightly browned.
• Meanwhile, in a small frypan, melt the butter on medium high heat and sautè the raisins until slightly browned and plump. Remove with a slotted spoon , drain on a paper towel and set aside
• In a deep pan add the water and bring to a gentle boil on medium high heat.
• Add the milk and crushed cardamom seeds.Lower the heat to medium and simmer the mixture for 1 hour, until the milk has boiled down and has thickened. Stir constantly to prevent the milk from sticking to the pan.
• Add the browned vermicelli noodles, cream and saffron. Stir to mix well and simmer for another 15 minutes until the noodles are soft.
• Stir in the sugar, nuts and raisins, mix well for 5 minutes until the sugar is dissolved and well blended.
• Remove from heat and garnish with the pistachios.
• Serve warm or cold.
Serves 6 – 8 people
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