Jhatpat Vermiceli Kheer


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Vermicelli kheer is a creative kheer(sweetened milk) recipe with vermicelli or seviyaan added to the milk during boiling. The roasted vermicelli are cooked with sugar, elaichi powder in the milk to prepare an awesome seviyan or vermicelli kheer. An unique sweet dish recipe to entice one and all.

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Jhatpat Vermiceli Kheer recipe - How to make Jhatpat Vermiceli Kheer

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 servings
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2 cups boiled milk
2 tbsp ghee
1/2 cup condensed milk
1 cup vermicelli (seviyan)
1 cup sugar
a pinch of saffron (kesar) strands , dissolved in 1/4 cup warm milk
1/2 tsp cardamom (elaichi) powder
1 pinch of camphor
5 to 8 cashewnuts (kaju) , chopped
10 to 20 raisins (kismis)
  1. Heat 1 tbsp ghee in a pressure cooker, add the vermicelli and saute for 1 minute or till they turn golden brown in colour.
  2. Add 2 cups of milk and saffron, mix well and pressure cook for 5 minutes.
  3. Allow the steam to escape before opening the lid.
  4. Meanwhile, heat the remaining ghee in a kadhai and add the cashewnuts and raisins and saute till they turn golden brown in colour. Keep aside.
  5. Add the condensed milk and sugar to the pressure cooked milk-vermicelli mixture, mix well and simmer for 5 minutes.
  6. Add the cardamon and camphor, mix well and remove from the flame.
  7. Add the cashewnuts and raisin and mix well.
  8. Serve hot or chilled garnished with kaju, kismis and saffron.

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This recipe was contributed by divyasamvit on 23 Sep 2011

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