Kheer is an important and inseparable part of the Indian traditional meals! Throughout India, one can find so many different types of kheer made by different communities. Some use milk while some use coconut milk in it’s preparation. The other main ingredient too might differ, i.e. some might use vermicelli (seviyan/shevaya), some rice or even sabudana (tapioca pearls) or gavale (whole wheat kernels) for the kheer.
Come festival time, and you will find some type of kheer prepared in almost all homes on the main festival day. It is also an important part of weddings, religious ceremonies, etc. in some communities.
Generally we used to prepare this kheer using the thin vermicelli. That too is prepared in the same, below presented way and tastes equally delicious! But since a few years, I started using this thicker form of whole wheat vermicelli for the kheer. It puffs up well and gives a lovely texture to the kheer and has a better shelf life than the very thin variety of vermicelli.
For more such sweet dishes take a look at the following recipes too….
1. Gaajar Halwa
Here’s the recipe for Shevayaanchi Kheer…..
- 1/2 cup Jaad Shevayaa (medium thick whole wheat vermicelli)
- 2 1/2 cups Milk
- 3/4 cups Sugar…. To be adjusted as per preference
- 1/2 cup Chopped Mix Dry Fruits (Pista, Almonds, Cashewnuts)
- 1 1/2 tbs Raisins (kismis/manuka)
- 1 1/2 tsp Cardamom Powder
- 1/4 tsp Saffron Strands
- 1 Tbs Homemade Ghee
- To make the Shevayaanchi Kheer, first heat a thick bottomed saucepan and add the homemade ghee to it.
- As soon as it heats up, add the vermicelli and keep stirring till they turn slightly brown and are lightly roasted.
- Immediately add the milk, without letting the vermicelli burn.
- Bring it to a boil on high flame and then reduce the flame to minimum. Keep a spoon in the saucepan itself, which prevents the boiled milk from surfacing to the top again and overflowing!
- Add the sugar and the saffron strands and stir well using another spoon.
- Simmer on low heat till the mixture starts thickening a bit and the vermicelli too is cooked add puffed well.
- Add the cardamom powder and the chopped dry fruits, as well as the raisins.
- Stir well and simmer further for a few more minutes.
- Switch off the flame and let cool. You will observe that the ghee surfaces at the top of the kheer after a while.
- Cool in the refrigerator before serving or serve it piping hot if desired.
- Stir the kheer well before serving and garnish each bowl with some more chopped dry fruits!
- Serve this delicious Shevayaanchi Kheer as a dessert or a part of a traditional meal during regilious ceremonies or festivals or just to celebrate some special occasion.
- This kheer teams up very well with Poori Bhaaji too!