Kesar seviyan kheer/vermicelli milk pudding Recipe

Cooking Directions

• STEP 1.Heat ghee in a pan and roast the vermicelli until golden brown.
• STEP 2.In a separate pot, bring milk to a boil and add the roasted vermicelli.
• STEP 3.Simmer the mixture on low heat, stirring occasionally, until the vermicelli is cooked and the kheer thickens.
• STEP 4.Add sugar, saffron strands, and cardamom powder, and mix well until the sugar dissolves.
• STEP 5.Garnish with chopped nuts and raisins.
• STEP 6.Serve the kesar seviyan kheer warm or chilled, as desired.

Cooking Tips

• Roasting the vermicelli in ghee adds a nutty flavor to the kheer.
• Stir the kheer frequently to prevent it from sticking to the bottom of the pot.
• Adjust the sweetness according to your preference by adding more or less sugar.
• For a richer flavor, you can also add condensed milk to the kheer.
• You can refrigerate the kheer for a few hours before serving to enjoy it chilled.

Storage and Serving

• Leftover kesar seviyan kheer can be stored in an airtight container in the refrigerator for up to 2 days.
• Before serving, you may need to add a little milk and reheat the kheer to restore its creamy consistency.
• Serve the kheer in individual bowls or glasses, garnished with additional nuts and saffron strands for an elegant presentation.