Vermicelli Kheer | Caramel | Kheer Recipe | Caramel Cream | Kheer
Creamy, aromatic, and gently sweet — this Vermicelli Kheer is a classic dessert that brings comfort and tradition to every spoonful!
Ingredients
- 1 tsp desi ghee
- 1 cup vermicelli
- 1 litre milk
- ½ cup sugar
- 2 tbsp water
- 1 cup fresh malai homemade
- ½ tsp cardamom powder
- 10-12 almonds chopped
- 2 tbsp pumpkin seeds
- 4-5 pistachios chopped
Instructions
- Firstly, in a kadhai, heat 1 tsp desi ghee and add 1 cup vermicelli. Cook for 3-4 minutes at medium flame.
- Keep stirring until it gets light golden brown in colour. Once it turns aromatic, transfer it to a bowl.
- In the same kadhai, add 1 litre of milk. Stir continuously over a high flame and bring to a boil.
- Add roasted vermicelli and keep stirring for 7-8 minutes at medium flame.
- Cook until the vermicelli is perfectly soft and stir continuously to avoid burning.
- Turn the flame to low and cover it for 2-3 minutes. After 2-3 minutes, it is perfectly cooked.
- Turn off the flame and keep it in the steam for 10 minutes.
- In a pan, add ½ cup sugar, 2 tbsp water, and stir well to cook for 3-4 minutes.
- Cook on medium to low heat till the sugar melts and stir continuously to avoid burning.
- Once it gets light golden brown in colour, do not overcook, else it will become bitter.
- Add 1 cup of homemade fresh malai and mix. Keep stirring to avoid sugar crystals.
- Once the creamy caramel is ready, turn off the flame. Transfer it to the kheer and mix well. Cook for 3-4 minutes at medium flame.
- Add ½ tsp cardamom powder, 10-12 chopped almonds, 1 tbsp pumpkin seeds, and give it a good mix.
- Cook for 1 minute, then bring it to a boil. Turn off the flame, cover, and keep it in the steam before serving.
- Garnish it with 4-5 chopped pistachios and 15-20 pumpkin seeds.
- Finally, enjoy delicious vermicelli kheer.