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Thursday, September 30, 2010

Vermicelli Kheer

2% Milk: 4 cups
Sugar: 2 cups
Vermicelli: 1/2 cup
Ghee: 4-5 table spoon
Cashews/Raisins: 7-8 pieces each
Cardamom: 1 tinge


Step1: Dry roast the vermicelli for 4-5 minutes until nice aroma comes out.
Step2: Boil the 2% milk for 40-45 minutes in low sim until the 4 cups of milk reduces approximately to 2 cups.
Step3: Pour the 1 1/2 cups of sugar and vermicelli and boil well.
Step4: Fry the cashews and raisins in ghee.
Step5: add the cashes/raisins and cardamom to the kheer and turn off the stove.

Tastes best when served chilled!! :)

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