HOW TO MAKE SEVIYAN KHEER WITH MILK

SEVIYA KHEER RECIPE

HISTORY

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 0-5 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Seviyan Kheer Recipe

• Vermicelli roasted 1 cup

• Milk 4-5 cups

• Sugar 1/2 cup

• Ghee 1 tablespoon

• Green cardamom powder 1 teaspoon

• Saffron (kesar) a pinch

• Cashewnuts chopped 1/4 cup

• Raisins ¼ cup

Method

Step 1

Heat ghee in a non-stick pan.

Step 2

Add 1 tablespoon milk to the saffron and mix well. Set aside.

Step 3

Crush vermicelli lightly and add to pan. Saute for a minute.

Step 4

Add cashew nuts and raisins. Mix well and saute for 2 minutes.

Step 5

Add remaining milk, little by little and keep stirring.

Step 6

Add sugar, stir to mix and cook on medium heat till the milk is reduced and the vermicelli is soft. Keep stirring.

Step 7

Add saffron milk and cardamom powder and mix well. Switch off heat.

Step 8

Garnish with some raisins and serve hot or chilled.

Nutrition Info

Calories : 1766  Kcal

Carbohydrates : 238.8  gm

Protein : 44.6  gm

Fat : 70.5  gm

Other : Calcium- 1354.3mg