Ingredients
- 1 teaspoon ghee/clarified butter
- ¾ cup (75g) vermicelli/seviyan
- 4 cups milk (1litre)
- ½ cup (100g) sugar
- 2-3 tablespoons water
- 1 cup fresh malai
- 10-12 pistachios roughly chopped
- 10-12 almonds roughly chopped
- 2 tablespoons raisins
- 1 tablespoon chironji
- ½ teaspoon cardamom/elachai powde
Note– Please read recipe notes in the end.
Main Equipment Used
- Non-Stick Kadhai: https://amzn.to/33QpXds
- Induction Cooktop: https://amzn.to/2Jkn4px
Steps In Making
- In a pan heat ghee. Now add the vermicelli and roast till it gets light golden brown colour and turns aromatic. Once done, remove it in a plate.
- In the same kadai add milk and bring it to a boil.
- Now add the roasted vermicelli and cook for 7-8 minutes or till the vermicelli is perfectly cooked. Once done, it will double in size.
- To make the caramel in a pan add sugar and 2 tablespoons of water, cook on medium to low heat till the sugar melts completely and gets light golden brown colour. Do not overcook else it will become bitter.
- Now add fresh homemade malai in the caramel and mix well.
- After adding the malai, some sugar crystals might form, keep stirring it continuously and they will dissolve. (Also please note when you will add the caramel in the kheer all the crystals will automatically dissolve)
- Now add the caramel in the kheer and mix well. Cook for another 3-4 minutes. Do not overcook the seviyan kheer as it will thicken after it cools down.
- Lastly add the chopped nuts and cardamom powder and mix.
- Malaidar creamy seviyan kheer is ready.
Recipe Notes
- Do not overcook the caramel or it might turn bitter.
- Do not overcook the seviyan as they will thicken once they will cool down.
