Seviyan Kheer/Sheer Khurma (Flavoured Vermicelli Pudding)

Seviyan Kheer/Sheer Khurma (Flavoured Vermicelli Pudding)

Prep time: 20 mins
Cooking Time:20 mins
Total Time: 30 mins

Servings:

Flavoured Vermicelli Pudding(Seviyaan Kheer/Sheer Khurma) is a marvellous creation to pep up your day. Flavoured Vermicelli Pudding(Seviyaan Kheer/Sheer Khurma) is one dish that no matter how much the stomach might be full, you just can't stop yourself from having more. The relishing flavours, the creamy texture and the amazing aroma is absolutely  mouth-watering. The aroma which arises while cooking flavoured Vermicelli Pudding(Seviyaan Kheer/Sheer Khurma) is just too tempting. It is commonly made during festivals.   The term for this delicious dessert, Flavoured Vermicelli Pudding(Seviyaan Kheer/Sheer Khurma), originates from the Persian language. ‘Sheer’ literally means milk, whereas ‘Khurma’ translates to dates.The cooking time for this delicacy is not much.

So, next time you have a get together or a  party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

Ingredients:

• 500 ml Milk full Cream
• 1/4 cup Evaporated milk
• 1 cup Fine vermicelli 
• 1 tbsp Ghee 
• Flavour spice powder: 4 green cardamoms, 4 cloves, 1 tsp Fennel Seeds 
• 1/4 cup Sugar 
• 1 tbsp charoli seeds 
• 1 tbsp golden raisins
• 2 tbsp of  sliced unsalted pistachios & almonds
• 5-6 unsalted cashew nuts 
• 3-4 pitted chopped dates
• Few Saffron strands

How to make:

1. Organize the ingredients.
   
2. Heat ghee and lightly roast the vermicelli. Transfer to a plate.
   
3. In the same ghee saute the cashew nuts and  charoli seeds .
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4. Pour milk into a saucepan and bring to boil.
   
5. Add saffron strands and flavouring spice powder
   
   
   
   
6. Add the roasted vermicelli and simmer on low heat till cooked
   
   
   
   
7. Add sugar and simmer for a minute.
   
   
   
   
8. Pour the evaporated milk and simmer further for a minute.
   
9. Put off flame.
10. Add a few dates,raisins,  charoli and dried nuts and stir
    
    
    
    
    
    
    
    
    
    
11. Serve warm or chilled according to preference
    

Tips:

• Roast the vermicelli on low flame to avoid burning. Do not overcook the vermicelli in the milk

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