There are very few fasts that I observe and Angarika Sankashti (chathurti that falls on a Tuesday) in one of them. This fast ends at night where you prepare your meal without using any onion garlic & seal it with a sweet dish. Mom usually makes Sevai Kheer (her patent) for such occasions and I would fondly eat this in comparison to the other members of the Kheer family. Also during a recently chito chat with my MIL, she expressed her content over the quick cooking time of this dish which is so true. All in all, I finally decided to make Sevai Kheer for this auspicious occasion.
Like most members of pudding family, Sevai kheer too can be relished hot or cold. This kheer has a tendency to become thick as time progresses. So if you have make it before hand add some milk and mix to adjust the consistency. I prefer eating this Kheer thick and warm.
For this recipe I’ve used condensed milk since it helps speed up the milk thickening process as well as adds to the sweetness. But you can easily make this using sugar too just simmer the the milk for longer to get thick consistency of milk like shown in my Rice Kheer recipe. Or you could use a mix of both condensed milk and sugar.
Now to the recipe…
1/2 cup vermicelli (sevai)
2 cups of milk
1/2 can of condensed milk (around 1/2 cup) OR sugar to taste
Few almonds and raisins (or any dry-fruits of your choice)
2-3 green cardamom pods (peel & crush the seeds to powder consistency)
1 tbsp of ghee/clarified butter
few strands of saffron (optional)
- Heat ghee in a vessel and once hot, roast the vermicelli on medium flame. Keep stirring to ensure they don’t stick. Once they turn slightly golden, remove on a plate and keep aside.
- In another vessel, bring milk to a boil and then add the condensed milk and crushed cardamom seeds and stir. (Note:- if you are using only sugar and no condensed milk then add the sugar after vermicelli has cooked i.e. along with the dry fruits mentioned below)
- Once it starts bubbling, add the roasted vermicelli and let it simmer on low-medium heat for 10 mins.
- In the mean while, blanch the almonds, peel the skin and chop into small pieces. Add these along with few raisins to the boiling milk and vermicelli. Allow to simmer.
- Add some saffron threads , stir and simmer again.
- Keep simmering till you get the kheer of desired consistency.
That’s it out Sevai Kheer is ready, Garnish it with more dry fruits of your choice and serve it either warm or cold. Enjoy!