Friday, 6 May 2016

Vermicelli/ Sheveyanchi Kheer

Vermicelli kheer is a popular 'prasad'. Back in the day it was made only during poojas as naivedya or on special occasions like birthdays. These days though, it's made just about anytime of the year.
Vermicelli kheer can be as thick or runny as you like. The more milk is added the runnier it will be. The lesser the milk, the more custard-like. You could use any kind of milk, though traditionally, full fat milk is used.

The Vermicelli (शेवया) are made from wheat. There are different varieties of the same. As a general thumb rule, the thicker the vermicelli, the longer it will take to cook and the better it will hold its shape when cooked. The savoury preparation of vermicelli is called 'shevayancha upma' (शेवयांचा उपमा) for which, I prefer using the thick variety. 
Here's how to make the runny kheer with fine vermicelli. You could of course substitute the vermicelli with you favourite kind!

Recipe for Vermicelli/ Sheveyanchi Kheer:


Ghee1 Tbsp
Wheat Vermicelli15 gms
Milk200 ml
Sugar2 Tbsp
Cardamom Powder (Optional)A pinch

How to make Vermicelli/ Sheveyanchi Kheer:

1. Add the ghee and Vermicelli to a pan and turn on the heat to medium.
2. Sauté the two, until the vermicelli turns golden brown. This won't take long so work quickly!
3. Then add the milk to the pan along with the sugar and let the mixture bubble for ~5 minutes.
4. Then, turn off the heat and add the cardamom powder and stir. You're done!

Shevayanchi Kheer can be consumed by itself as a dessert or even with poli.

This recipe will give ~425 calories. 

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