Seviyan Kheer/ Vermicelli Kheer Recipe by spicequeen
Seviyan Kheer/ Vermicelli Kheer Cooking Instructions 30 mins 1 Heat ghee in a pan and add vermicelli to it. Roast it until pink in colour. Add almond, cashew nuts and raisins to it and roast it for a minute. Turn off the heat and take it out in a bowl. 2 Add milk in a heavy bottom pot and let it boil. Simmer it for 8 to 10 minute then add vermicelli and dry fruits to it. When vermicelli is cooked properly, add sugar to it and cook for 5 minutes. You can add more or less sugar according to your choice. Keep stirring in between so that it does not stick to the bottom. 3 Add saffron and cardamom powder to it and turn off the heat. As it cools down, it will be thicker so cook it accordingly. If you like it thicker than you can add more vermicelli to it. Chill in the refrigerator. 4 Garnish it with almond flakes and dry rose petals before serving. Serve seviyan kheer chilled or warm according to your choice. 1 Heat ghee in a pan and add vermicelli to it. Roast it until pink in colour. Add almond, cashew nuts and raisins to it and roast it for a minute. Turn off the heat and take it out in a bowl. 1 Heat ghee in a pan and add vermicelli to it. Roast it until pink in colour. Add almond, cashew nuts and raisins to it and roast it for a minute. Turn off the heat and take it out in a bowl. 2 Add milk in a heavy bottom pot and let it boil. Simmer it for 8 to 10 minute then add vermicelli and dry fruits to it. When vermicelli is cooked properly, add sugar to it and cook for 5 minutes. You can add more or less sugar according to your choice. Keep stirring in between so that it does not stick to the bottom. 2 Add milk in a heavy bottom pot and let it boil. Simmer it for 8 to 10 minute then add vermicelli and dry fruits to it. When vermicelli is cooked properly, add sugar to it and cook for 5 minutes. You can add more or less sugar according to your choice. Keep stirring in between so that it does not stick to the bottom. 3 Add saffron and cardamom powder to it and turn off the heat. As it cools down, it will be thicker so cook it accordingly. If you like it thicker than you can add more vermicelli to it. Chill in the refrigerator. 3 Add saffron and cardamom powder to it and turn off the heat. As it cools down, it will be thicker so cook it accordingly. If you like it thicker than you can add more vermicelli to it. Chill in the refrigerator. 4 Garnish it with almond flakes and dry rose petals before serving. Serve seviyan kheer chilled or warm according to your choice. 4 Garnish it with almond flakes and dry rose petals before serving. Serve seviyan kheer chilled or warm according to your choice. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Quick & Easy Chicken & Rice Casserole Mac n cheese Paneer Frankie Garlic butter cheese sticks Mini tacos nachos Quick & Easy Chicken & Rice Casserole Mac n cheese Paneer Frankie Garlic butter cheese sticks Mini tacos nachos Sukhdi / gud papdi Gobhi (cauliflower) with chicken Green moong- jaggery ladoos (saboot moong- gur ke laddoo) Kesar Malai Ladoo Cumin Rice Corn Rice Dumplings Gujiya recipe /mawa recipe Gulabi Kheer/Rose Payasam রেড ভেলভেট ফ্লেভারড স্মুদি শেক উইথ বানানা অ্যান্ড ড্রাগন ফ্রুট Omelette katsu sando Sukhdi / gud papdi Gobhi (cauliflower) with chicken Green moong- jaggery ladoos (saboot moong- gur ke laddoo) Kesar Malai Ladoo Cumin Rice Corn Rice Dumplings Gujiya recipe /mawa recipe Gulabi Kheer/Rose Payasam রেড ভেলভেট ফ্লেভারড স্মুদি শেক উইথ বানানা অ্যান্ড ড্রাগন ফ্রুট Omelette katsu sando