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Sify Home > Food > Vegrecipes > Regional cuisine > Sindhi > Seviyan Ji Khirni (Kheer Made with Vermicilli)
Seviyan Ji Khirni (Kheer Made with Vermicilli)
Method
- Lightly heat ghee and saute the vermicelli on a very low flame till they turn golden brown.
- Stir continuously to see that it does not get burnt. Drain out the ghee.
- Boil the milk in a heavy bottomed vessel.
- After the first boil, let it simmer and add the vermicelli, cardamoms and the saffron.
- Keep stirring at regular intervals.
- Boil till the vermicelli is tender and the quantity of milk reduces to little more than half.
- Add sugar and boil for few more minutes till the sugar dissolves completely.
- Boil the almonds and pistachios in water for about 5 minutes.
- Cool and peel off the skin.
- Cut into thin slices and add it to the khirni.
- Serve hot.
Ingredients:
2 litres - milk
2 cups - sugar
20 strands - saffron (soaked in 1 tbsp milk for few minutes)
10 to 12 - almonds
10 to 12 - pistachios (unsalted)
3 tbsp - vermicelli (broken)
1 tbsp - ghee for frying the seviyan (vermicelli)
10 - cardamoms (peeled)
1 cup - water for boiling the almonds
2 litres - milk
2 cups - sugar
20 strands - saffron (soaked in 1 tbsp milk for few minutes)
10 to 12 - almonds
10 to 12 - pistachios (unsalted)
3 tbsp - vermicelli (broken)
1 tbsp - ghee for frying the seviyan (vermicelli)
10 - cardamoms (peeled)
1 cup - water for boiling the almonds
RECIPES BY ANITA RAHEJA
