Name: Seviyan Kheer
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Semolina Vermicelli, thin seviyan, broken into smaller pieces; 2½ cup Whole Milk; 1 tbsp Ghee; ¼ cup Sugar, or to taste; ¼ tsp Ground Cardamom; 1 tbsp Cashews, chopped; 1 tbsp Almonds, chopped; 1 tbsp Raisins

20 mintotal

Prep 5 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: None

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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Method

Heat a portion of the ghee in a heavy-bottomed pan over a medium-low flame. Introduce the chopped cashews and almonds, tossing continuously until they turn a pale gold. Add the raisins, and the moment they plump up aesthetically, extract all the nuts using a slotted spoon and reserve.
In the hot ghee left in the pan, add the broken vermicelli. Dry-roast it over low heat for 3-4 minutes until the strands are an even, deep golden brown. Stir constantly so it does not catch.
3–4 min
With extreme caution to avoid splattering, pour the milk into the pan. Stir decisively to dislodge any roasted vermicelli clinging to the bottom and integrate it with the liquid.
Turn the heat up to bring it to a gentle simmer, then turn it straight back down. Let it simmer softly for 8-10 minutes, stirring now and then, until the vermicelli is completely tender.
8–10 min
Stir the sugar in and cook for another 2-3 minutes. This dissolves the sugar completely and lets the kheer thicken a little.
2–3 min
Remove the vessel from the heat source. Delicately fold in the cardamom powder along with the reserved fried nuts and plump raisins.
Serve either steaming hot or elegantly chilled, bearing in mind the professional caveat that the starchy nature of the dish will cause further thickening as the temperature drops.

How to tell it's done

The final execution should present a luxuriously creamy, highly viscous liquid base suspending exquisitely soft, easily slurpable strands of sweetened vermicelli.

Getting it right

Tip

As a culinary rule, consistently roast the vermicelli in ghee prior to boiling, even if utilizing commercially 'pre-roasted' varieties. This step exponentially amplifies the fundamental nutty flavor profile.

What to serve it with

This swift, universally celebrated dessert stands as an immaculate solution for impromptu sophisticated entertaining or celebratory festival mornings.

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