As promised in my previous post here’s the recipe for Vermicelli Kheer with pistachios and golden raisins and delicately flavored with cardamom pods. In Marathi vermicelli or sevainya is pronounced with an ‘H’ in front of the ‘S’. The taste remains the same.
Let me correct myself. The taste of the vermicelli stays the same but depending on how much elbow grease you are willing to put in boiling the milk, the taste of the kheer changes from good to delicious to decadently rich. On the few occasions that I make it, I like to take the time and effort to cook it to a consistency where the milk starts turning yellowish from all the boiling and the spoon starts picking up the soft layers of cream with every swirl.
1 gallon or about 3 liters of milk
1 cup of sugar
1 tsp of ghee or unsalted butter
1 ½ cup of vermicelli
6-8 pods of cardamom, powdered
1/2 cup of golden raisins, pistachios and cashews (or any other nuts of your choice)
In a small kadahi or wok heat a teaspoon of ghee. On low heat toast the vermicelli until it is golden brown. Be very careful not to burn it. Take off the heat and keep aside.
In a heavy bottom pan, bring the milk to a rolling boil. Turn the heat to medium and keep the milk on a gentle boil. It is very important that you stir and scrap the bottom of the pot every five minutes.
In about 30 to 40 minutes, told you lots of elbow grease, the milk will have reduced to 1/4th of the original amount.
As you keep stirring and scraping the milk, you want thin layers of cream (malai) floating in the pan. The more layers of cream you have, the richer your kheer will be.
At this point add the toasted vermicelli to the boiling milk. Add the sugar and the raisins.
Check the kheer for sweetness and add some more sugar if desired. Turn off the heat and add the powdered cardamom and toasted pistachios and cashews.
Garnish with additional cashews and pistachios before serving.