Kheer (Vermicelli Pudding) Recipe - Cooking Index
Kheer (Vermicelli Pudding) Recipe - Cooking Index
| 1 | Butter | |
| 2 | Very fine vermicelli | |
| 4 cups | 948ml | Milk |
| 1 | Whipping cream | |
| 1 | Raisins | |
| 3 tablespoons | 45ml | Sugar |
| 4 | Almonds - (optional) peeled and thinly sliced |
Melt butter in a 4 qt pot. Break vermicelli into 3" pieces. Over low heat stir vermicelli into butter until it turns light brown. Pour in the milk and stir over medium heat until it boils. Put in the raisins, almonds and sugar.
Continue to cook under low heat for 10 minutes. Add whipping cream and continue to cook for a couple of minutes. Remove from heat and, when cool, chill in the refrigerator before serving.
This is my all time favorite dessert. Ever since I was very little, I can remember asking for seconds and thirds. What makes this dessert unusual is that it is not as sweet as most Indian desserts. It is fairly simple to make. Make sure that the vermicelli is very fine (angel hair pasta is ok but the very fine vermicelli that can be bought at Chinese stores is the best).
Recipe from Dalbir Chadda
Source:
Time Life Books: The Cooking of India
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