Shevayachi Kheer - Make This Easy Vermicelli Dessert
Roast Shevaya (Vermicelli) in Ghee until deep reddish brown. Meanwhile, boil milk separately and simmer for a few minutes to reduce it a little. Add boiling hot milk to the roasted Shevaya and simmer for a few min. Add sugar and simmer for a few more minutes. Turn heat off and set aside to cool for 5-7 min, before adding nuts (optional), raisins (optional) and your choice of cardamom(freshly crushed), nutmeg (freshly grated), saffron. Serve warm or chilled, as part of the main meal, or later, as a stand-alone dessert. It is especially good with hot Puris. Enjoy!
Equipment
- 1 Heavy-bottomed saucepan/frying pan non-stick coated or stainless steel
Ingredients
- 1/2 cup Shevaya - thin, pre-roasted preferred - loosely packed - about 30 g also called Seviyan; Semiya; Shimai; Vermicelli; I prefer super-thin Shevaya, but slightly thicker Shevaya OK too; do NOT use Italian Pasta-style Vermicelli - they are too thick, not suitable for Kheer
- 2 1/2 cups Milk - whole milk preferred low-fat milk not recommended, but can use up to 1 cup evaporated low fat milk; for vegan altenatives, see Recipe Notes
- 1 tsp Ghee (clarified butter) for vegan Kheer, use coconut/almond oil
- 2 1/2 tbsp Sugar for Kheer of medium sweetness; adjust as per preference; for sweeter Kheer, add up to 1 tbsp more
- 3-4 pieces Almonds - chopped, slivered, sliced optional; if not available, use 2 tsp chopped nuts of your choice; for nut-free Kheer, use chopped pumpkin seeds
- 1 tbsp Raisins optional
- 1/4 tsp Green Cardamom - freshly crushed preferred about 3-4 pods, peeled, crush the seeds
- 1/8 tsp Nutmeg - freshly grated preferred optional
- 1 pinch Saffron - 8-10 strands, crushed optional
Instructions
- Heat the milk to boiling, then simmer for a few minutes to reduce the volume.Use one of the following methods to do this.Microwave: Divide the 2 1/2 cups of milk into 2 portions. Place one portion in a large cup and microwave on Hi for about 1 min; check to see if it is almost boiling hot. Continue to heat on low-medium power (30-40%) for 2-3 min. It will develop a "skin" on top. Scrape it loose with a spoon and stir back into the milk. Continue to simmer the milk for 2-3 min longer on low-medium power (30-40%). Scrape the "skin" from the sides of the cup and stir back into the milk.Stove-top: Place the milk in a small-medium heavy-bottom saucepan and heat on low-medium heat till milk begins to boil, stirring frequently to prevent sticking and burning on the bottom. Reduce heat and simmer, stirring frequently for 8-10 min, until the volume is reduced to about 2 cups.
- Scrape the "skin" that forms and stir it back into the milk.
- While the milk simmers, heat Ghee in a heavy-bottom frying pan (10 inch / 25cm) or saucepan (2 quart /2 liter).
- Measure the Shevaya - break the long delicate strands gently into 3-4 inch (8-10cm) long pieces - some pieces will break and become smaller - that's fine. Fill about 2/3 cup - very loosely packed - about 30 g.
- Add the Shevaya to the Ghee in the pan.
- On very low heat, gently stir with a spoon or spatula till the noodles become deep reddish-brown - about 5-7 min.
- Be watchful - do not allow the Shevaya to burn - they will taste bitter!
- It's time to add hot milk to the roasted Shevaya. Microwaved milk: Add all the milk heated in the microwave to the Shevaya. Refill the cup with the remaining milk and repeat the boiling/simmering procedure described earlier, to reduce this portion of the milk.Stove-top heated milk:Add about 1 cup of the hot milk to the Shevaya. Continue to simmer the remaining milk on low heat for a few more min.
- Simmer the milk-Shevaya mixture on low heat, stirring gently, until Shevaya soften and swell as they cook - about 3-4 min
- Stir periodically, gently, to prevent sticking
- The Shevaya absorb most of the milk.
- Add the remaining milk, stir and simmer for 2-3 min, stirring gently to prevent sticking
- Add sugar, stir and continue to simmer for 3-4 min.
- The Kheer begins to look thicker. Turn the heat off and remove from heat. Set aside to cool.
- While the Kheer is simmering, slice the almonds.
- Peel the cardamom pods and collect the seeds, grate the nutmeg and measure out the saffron strands ( if using)
- Crush the cardamom seeds with a small mortar and pestle - stone type and stainless steel type shown here
- When Kheer cools and becomes lukewarm, stir in chopped/slivered almonds, crushed cardamom , grated nutmeg, saffron (crush strands with your fingertips before adding).Add raisins when Kheer is almost at room temperature - otherwise the Kheer might curdle.
- Stir to mix and blend flavors.
- Serve warm with the main meal, preferably with hot Puris (Roti/Chapati is OK too), or chilled as a delicious after-meal dessert.
- Enjoy!
Notes
For Vegan Kheer:
- Use coconut oil or almond oil instead of Ghee for roasting the Shevaya
- Use dairy-free milk of your choice. I recommend using one of the following for good flavor:
- Cashew milk( plain, unsweetened)
- Almond milk (plain, unsweetened)
Storing Leftovers:
Transfer leftovers to a container with a well-fitting lid and consume within 1-2 days. I do not recommend freezing this Kheer- it does not thaw well. To re-heat:- The Kheer becomes thick as it sits in the refrigerator. Stir in a little milk/water, then microwave for about 1-2 min. Stir again and serve warm.
Nutrition
Calories: 148kcalCarbohydrates: 18gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 59mgPotassium: 267mgFiber: 1gSugar: 15gVitamin A: 247IUVitamin C: 1mgCalcium: 191mgIron: 1mg
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