Prep 15 mins
Cook 30 mins
Subramaniam, the guy who cooks for us, made this delicious kheer the other day. It just rocked our socks! Yesterday I took time out to learn this. It is really easy and tastes like you spent hours over it. Do give this one a try. You won't be disappointed. And, you will get another 12 stars in your crown as 'Kitchen Queen' or 'Kitchen King'! Enjoy:)
- If using chilled milk, heat it in a large pot until it comes to the half boiled stage. You can use a candy thermometer if you wish. If using milk that was kept unrefrigerated for atleast an hour, then all you need to do is warm it a little and keep it aside.
- Put the softened butter in a large pot.
- Allow it to melt on low-medium heat watching it so that it does not burn.
- Once the butter has melted, add vermicelli to the pot and stir-fry on medium heat for a few minutes until the vermicelli has cooked.
- Please taste the vermicelli now to ensure it is completely cooked and not raw because once you add the sugar to it, if it was uncooked then it will remain that way. So you have to be very careful at this point and taste it to be sure it has cooked.
- Once the vermicelli is completely cooked, add sugar and crushed cardamoms. Mix thoroughly.
- Allow it to cook for 2-3 minutes on low flame.
- Add water and stir well.
- Now, you can increase the heat and allow it to come to a boil.
- Lower heat and let it cook on simmer for a few minutes.
- Add saffron strands and the warm milk.
- Mix well and allow it to cook for a few minutes(5-8 minutes) on medium heat.
- Remove from heat and serve warm.
- Some like to have it chilled, so it is entirely your choice how you wish to serve this.
- Subramaniam recommends serving it while it is warm but I enjoy it better cold.