Are you like me and want to have your dessert as soon as it’s cooked but still want some for later? And you want it to be ready in a jiffy?
Then you will love this recipe for making vermicelli seviyan with milk!
The vermicelli seviyan also called vermicelli kheer, is something that my mom made when we had last-minute guests for dinner.
She makes it when she wants to have a quick dessert. I make it too when I have sweet pangs.
Go on, give it a try! You will fall in love with a quickie dessert as I have.
- 50 gram whole grain vermicelli
- 5 cups semi-skilled milk can use full fat too but avoid using zero fat milk
- 1/4 cup sugar
- 20-25 almonds
Toast the almonds until they are lightly golden.
Coarsely grind the almonds into large chunks.
Break the vermicelli noodles into smaller chunks, about 1-2 inch in length. This can create a bit of a mess so do it in large bowl.
Toast the vermicelli noodles in a large pan on high heat until lightly golden. Stir continuously to make sure that the noodles do not burn.
In the same pan that you toasted the noodles, add the milk and ground almonds.
Bring the milk to boil and turn off the heat to low.
Simmer on low heat for 10-15 minutes. Make sure to stir so that the milk doesn't stick to the bottom of the pan.
After 15-20 minutes, the noodles should be cooked. Taste a small amount of noodles to make sure that these are fully cooked because once the sugar is added to the noodles, the noodles will stop cooking. You can add more milk at this point if you feel that it need more milk.
Once you are satisfied that the noodles are cooked, add the sugar. Mix in the sugar and cook for another 5-7 minutes while stirring to prevent the milk burning and sticking to the bottom of the pan. Turn off the heat and cover.
Serve the kheer either freshly made or leave them overnight in the fridge and serve cold next morning. However, if you serving them cold, the noodles will thicken. In this case, you might want to add the extra milk as indicated in the previous step.