most lovable indian Desert

This creamy seviyan kheer is a North Indian sweet made with wheat vermicelli, milk, sugar, dry fruits and flavored with spices. This incredibly easy recipe of semiya kheer comes together in 20 minutes and makes for an excellent dessert or sweet that can be eaten as is or served with a North Indian meal. how to make it: Heat 1 tablespoon ghee in a heavy kadai or pan. Add 3 cloves. Fry for 2 to 3 seconds. Including cloves is optional. Add 1 cup broken seviyan or vermicelli or semiya. If the vermicelli strands are very long then break them with your hands prior to roasting. Stir and continuously roast seviyan on low to medium-low heat. Stir often while roasting semiya for even browning. Roast on a medium flame till the seviyan strands turn golden brown. Pour 4 cups of whole milk (1 litre) into the pan. Milk can be chilled, hot or at room temperature. For thicker kheer, add less milk. Simmer milk on a low to medium-low heat. Stir occasionally so that the milk or seviyan does not stick to the bottom of the pan.Let the milk come to a boil.Once the milk comes to a boil, then add 7 to 8 tablespoons sugar or as required according to your preferred sweetness.Next add 1 tablespoons of sliced almonds and 1 tablespoon chopped cashews. Mix well. You can also add nuts like sliced pistachios, pine nuts at this step. #pindleguide #guidebook #mytravelstory2