No Indian festival is complete without sweets. We have some sweet associated with these festivals, typical to have it on those festival and after talking home with family i ended up preparing my customised version of "Savaiya", or "Sevai kheer" to be in-line with them. :o)
Let's collect Ingredients:
1/2 litre full-milk
1/2 cup fine vermicelli, broken
1 tsp. ghee
3/4 cup sugar
1/4 tsp. cardamom, crushed
15-20 strands of saffron, crushed in 1 tsp. hot milk ( I didn't put it, as i didn't want colour )
Dryfruits of your choice, handful ( I put thinly slivered almonds, a few cashews, a few raisins )
Let's start cooking :
* Take 2 table spoons ghee and heat it on medium high in a heavy deep pan.
* Add the half cup vermicelli to the ghee and let it roast till it becomes golden brown.
* Keep the flame on low and keep stirring as you roast to roast evenly.
* Once the vermicelli gets brown add the hot milk to it. Take care since the milk may splatter.
* Add sugar and cardamom powder.
* Keep stirring on a medium flame since milk may boil and overflow.
* Add cardamom, saffron and dry fruits. ( I added chopped almonds,cashwes and raisins )
* Reduce heat. Simmer for 5 minutes, stirring frequently so that it doesn't stick at the bottom of the pan.
* Once the milk reaches a desired consistency, remove from the heat.
* Serve hot, garnished with more chopped almonds if desired.
One can also serve it chilled.
In Indian cooking, vermicelli ( We call it Sev in west - India ) that we use is a bit different in look and feel than Chinese vermicelli. (Specially in this dish ) So i call it Indian vermicelli.
Kheer is normally more liquid but i made it a bit like pudding with thickness by keeping it on stove for some more time to let milk evaporate and thicken and it was truly yummy... yummm :o)
Don't thicken it much if you intend to eat it chilled.