Sunday, March 20, 2016

Sorghum Vermicelli Kheer

I have a passion to learn new things. Learning lead me to start blogging, new crafts, and started making customized terracotta and polymer clay jewelry (visit my page here). Today I completed a year with my new beginnings. To mark achievements, we celebrated with a kheer - like our special day, the kheer is also special made with sorghum. 


Serves 16

Sorghum vermicelli - 3 cups
Milkmaid / condensed milk - 400g
Milk - 4 to 5 cups
Ghee - 2 to 3 tbsp
Cashews - 2 tbsp
Raisins - 1 or 2 tbsp
Cardamom - 1 or 2 crushed or powdered


Heat a tbsp of ghee in a pan. Fry the cashews and raisins till golden brown and set aside. 

Heat the remaining ghee and fry the vermicelli till golden brown. Keep on a low - medium flame to prevent browning. 

Once it is fried, add 4 cups of milk and let it boil for a few minutes on a medium flame. 

Add the crushed cardamom and condensed milk. Mix and let it boil for 1 or 2 min. 

Switch off the flame. Add the fried cashews and raisins. 

Adjust the consistency by adding the last cup of milk as you wish. Serve hot. 


The kheer tends to become thicker, so add the last cup of milk as you wish, depending upon how thick or thin you want.

If you are going to serve chilled, add a couple of tbsp sugar while making. Also, adjust the sweetness according to your preference. The sweetness was just right for us - not too bland and not too sweet.

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