Vermicelli Kheer(Sheer Kurma)...!!!
Author: Siddhi Shirsat // Category: Desserts, Festival Dishes, Sweets
This is a very popular sweet dish prepared for festive occasions.It is a most common sweet dish here for our festivals like ganesh chaturthi, dashera etc and we call it "shevyanchi Kheer".Even it is prepared for E-id and is called "sheer kurma".It has very simple way of preparation and is very tasty.For it you get special vermicellis which are already roasted, very fine then usual vermicelli used for upma and are brown in colour.If you do not find them you can use the normal vermicelli.
INGREDIENTS:
- 1 cup roasted brown vermicelli
- 1 litre milk
- 1 cup sugar
- 3/4 cup dryfruits( almonds, cashews, pistas and chirongi nut/charoli)
- 1/2 tea spoon cardomom powder
- few saffron strands mixed in 2 table spoon milk
- ghee
METHOD:
Blanch dryfruits except chirongi nuts in hot water and slice them.In a vessel boil milk and then simmer it on low flame till it gets reduced to almost 60%.
Meanwhile heat a kadai and add 2 table spoon ghee.Saute the vermicelli in it for 32-3 mins till crisp.Add the sliced dryfruits and saute more 2 mins till a nice aroma comes from the vermicelli.
By now the milk must have got reduced to 60%, so add that hot milk to this mixture and cook on low flame.Now add sugar according to your taste and saffron milk.Add chirongi nuts.Stir it well and cook for 2-3 mins.Now add cardomom powder and remove from heat.
Serve warm.
NOTE:If you are using normal vermicellis instead of brown roasted one, you need to saute them longer in ghee campared to brown roasted ones.
Preparation Time: 35 mins
Hey sidhhi,which kind vermicilli u use, i mean u wrote brown.....i guess there's only one kind we get here, that's what i use(regular kind)...
Here you get long thread like fine vermicelli, which are brown in colour as they are already roasted.They are very fine as campared to normal one.On packet only it is written as roasted verimicelli, they are specially made only for kheer as they make it more tasty.
Thanks for the info...oh,I normally roast the one I get here...