As a kid, Sevai Kheer was never one of my favourite desserts but since this year I’m trying out all sorts of milky, mushy and creamy puddings which I’d normally would stay away from. This vermicelli pudding is actually very comforting to eat during the cold autumn/winter days because it warms you up perfectly. And during summer days this is also very delicious cold and topped with some whipped cream you will win your guests hearts over.
It only takes about five ingredients: vermicelli, milk, sugar, cardamom and saffron to make and you can top it with nuts, dried fruits or eat it just like this. So are you ready for this Indian pud?
Sevai Kheer (Indian Vermicelli Dessert)
Instructions
- In a pan with a thick bottom cook the vermicelli until it becomes golden brown. Stir in between to prevent it from burning.
- Add the milk, cardamom pods, saffron strands, raisins and sugar. Stir well and let the Sevai Kheer cook on a medium heat with the lid on the pan for 15-20 min (stir in between) or until the vermicelli is cooked. Serve hot or cold. NOTE: if your Sevai Kheer becomes thicker (this will happen because of the starch) add a splash of milk to loosen it up.If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!