Tuesday, October 29, 2013


KHEER is the most common sweet made at home for festive occasions especially in west and southern parts of India.
I too make it very often and the most common way is by boiling milk till it is reduced to half and then adding the semiya and nuts.
In order to get this process a bit faster I added half a tin of milkmaid, it not only hastens the process but gives a richer and creamier tasting kheer.. 

so here is how I made it...


Roasted Semiya/Vermicelli - 1/2 cup
Warm milk – half lit app 21/4 cups (doesn’t make much of a difference if it’s a little more than the given amount, if it’s less it will be thicker and mushy so it’s best  that you have more milk for a runny consistency)
Milkmaid - 1/2 tin or 200ml
Crushed cardamom - 2-3 pods
Saffron strands - a pinch, soaked in 1 tbsp warm milk
Ghee – 1 tbsp (app you can add 1 tbsp more)
Cashewnuts/Badam – 5 each finely chopped (this too you can add according to your taste) personally I prefer less dry-fruits to keep the consistency smooth and runny.


In a deep pan add ghee and roast the semiya (if they are not the already roasted variety) till they change colour or are a light golden brown, Remove and keep aside.
Now boil milk and add in the semiya,
At this stage add the nuts (some prefer to roast the nuts in ghee before adding)
Cover and cook for 10 minutes or till the semiya are cooked. 
Mix in the milkmaid and stir well.
Add the crushed cardamom and keep stirring.
Mix in the saffron soaked in warm milk.
Cook for a further 2-3 minutes and then switch off the flame.
Garnish with saffron strands and serve warm or chilled. (I prefer it chilled)



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