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(412) Vermicelli Kheer

Vermicelli is nothing but fine strands (sev)  of wheat made either from semolina -suji or from wheat fine flour. It is used in preparation of Savory as well as sweet dishes.

Ingredients

  • 2 cup Milk.
  • ¼ cup Vermicelli.
  • 2 tbsp. Sugar.
  • 1 tbsp. Ghee.
  • ¼ tsp. Cardamom powder.
  • Pinch of Saffron.

Method

  1. Heat ghee in a nonstick pan.
  2. Gently break vermicelli into small pieces and roast it on a slow flame till it turns golden brown.
  3. Transfer roasted vermicelli in a plate.
  4. Heat the same pan and add Milk in it.
  5. When the milk starts boiling, add roasted vermicelli and boil milk for 5 minutes.
  6. After 5 minutes add  sugar, Cardamom powder and levigated saffron and again boil for 1 more minute and switch off the flame.
  7. Offer Vermicelli Kheer to the Load with love faith and devotion.

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By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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