सेवई की खीर | Creamy Sevai Kheer Recipe | Vermicelli Pudding with Custard Powder
A creamy Indian vermicelli pudding made with milk, roasted sevai, sugar,vanilla custard powder, saffron, nuts, cardamom and dried rose petals....Delicious served warm or chilled.
Equipment
- Saucepan
- Heavy bottomed pan
- Mixing Bowl
- Spatula or cooking spoon
Ingredients
- 500 ml Milk Note: Reserve ¼ cup of the measured milk for mixing withthe custard powder. The remaining milk is used for cooking the vermicelli.
- ⅓ cup Roasted vermicelli
- ½ cup Water
- 1 tablespoon Ghee
- ⅓ cup Sugar
- 1 tablespoon Vanilla custard powder
- Cashews as needed
- Almonds as needed
- Raisins as needed
- 1 pinch saffron
- ½ teaspoon dried rose petals
- ¼ teaspoon cardamom powder
Instructions
- Firstly, reserve ¼ cup of milk for the custard mixture and set the remaining milk aside.
- Now Heat the milk in a saucepan until it comes to a boil. Once boiled turn off the flame and keep it aside.
- Heat the ghee - 1 tbsp in a pan. Add the cashews, almonds and raisins, and fry over low heat until lightly golden. Remove and set aside.
- Add the roasted vermicelli - 1/3 cup to the same pan and roast briefly over low heat, stirring continuously.
- Pour in the 1/2 cup of water and cook for a few minutes until the vermicelli begins to soften.
- Add the warm milk and simmer gently, stirring occasionally.
- In a small bowl, whisk the 1 tbsp custard powder with the reserved cold milk until smooth and lump free.
- Reduce the heat and slowly add the custard mixture to the simmering kheer, stirring continuously.
- Cook until the vermicelli is completely soft. Add the a pinch of saffron and 1/2 tsp dried rose petals, and mix well.
- Add the sugar - 1/3 cup and cook over low heat for another 5–7 minutes, stirring occasionally, until the sugar dissolves and the kheer thickens.
- Add the cardamom powder - 1/4 tsp and some of the fried dry fruits. Mix well and turn off the heat.
- Garnish with the remaining dry fruits and serve warm, or chill in the refrigerator before serving.
Video
Notes
- Whole milk gives the kheer a richer flavour and creamier consistency.
- Always dissolve custard powder in cold milk before adding it to the hot mixture.
- Stir continuously while adding the custard mixture to prevent lumps.
- Cook the vermicelli until soft before adding the sugar.
- The kheer will thicken further as it cools.
- Refrigerate leftovers promptly in an airtight container and consume within 2–3 days.
- Add a little milk when reheating if the kheer becomes too thick.