Caramel Sewaiyan kheer

Caramel vermicelli kheer | Jave ki kheer

Caramel Sewaiyan kheer is a delectable, unique flavoured and looks like a royal dessert. It is a traditional and popular dessert prepared with milk and vermicelli. Here I am presenting this recipe with a twist. I have prepared it along with sugar caramel. It is an aromatic dish that has been part of the Indian tradition throughout generations.

Kheer also known as payasam in south India is one of the favourite desserts across India. It can be made with different ingredients like poha, rice, makhana, sabudana and even vermicelli (sewaiyan) but sewaiyan ki kheer has its own place and made during religious or festival occasion especially on Rakshabandhan.

The rich and creamy taste comes when we cook kheer on low heat. Addition of caramel gives a light golden colour to the kheer. You have to roast vermicelli first before adding in milk. The addition of nuts like almonds, chironji and raisins enhance its taste and texture. This creamy pudding is flavoured with cardamom, kesar, kewra or rose water. You can add your twist of flavours and make this recipe more interesting. You should have patience and enough time to get a delightful kheer. 

Serve this kheer either hot or chilled. You can refrigerate it for 30 minutes before serving.

Course: Dessert

Cuisine: Indian

Prep Time: 5 minutes

Cook Time: 40 minutes

Servings: 4

Ingredients:

1 ltr. Milk

½ cup vermicelli (sewaiyan)

1 tsp. ghee for roasting vermicelli

2 tsp. ghee for caramel

½ cup sugar

Some chopped almond

Some raisins

Some chironji

½ tsp. cardamom powder

Instructions:

Heat 1 tsp. ghee in pan. Add vermicelli and roast over low flame. 

Roast till it become golden brown in colour.

Boil the milk in a heavy bottom pan. After boiling keep the flame low and stir continuously.

Add roasted vermicelli and mix well. Cook on a low flame. Keep stirring so that it will not stick at the bottom.

Add chopped almonds, chironji and kishmish.

Cook the kheer for 20-25 minutes till it become.

When kheer gets its desire consistency, turn off flame. It thickens as it cools down.

Add 2 tsp. ghee in a pan to make caramel. Add ½ tsp. sugar and stir continuously.

Cook on low flame. Sugar starts to melt.

Continue to cook until the sugar syrup turns golden brown.

Pour the caramelised sugar immediately over the hot kheer and mix well. Make sure the kheer is hot else the caramelised sugar will harden if the kheer is cold.

Continuously stir to combine properly.

Add cardamom powder and mix.

Caramel sewaiyan kheer is ready. Garnish with some chopped nuts.

Tips:

• Use full fat milk to get a rich and creamy texture.
• Stir continuously so that it cannot be burn at bottom.
• Cook the kheer on low heat and in a heavy bottom pan.
• To make kheer any type of vermicelli can be used like rice vermicelli, semolina vermicelli or flour vermicelli.
• You may add rose water or kewra to further enhance its flavor.