INGREDIENTS (240 ml cup used)
- Vermicelli – 1 or 1 ½ cups
- Milk – 500 ml (whole milk or formula milk)
- Sugar – 3 tablespoon (adjust as per your baby’s preference)
- Ghee – 2 tablespoon
- Green cardamom – 4-5 pods
- Cloves – 3-4
- Almonds – 7-8 roasted or fried, unsalted and chopped
- Cashew nuts – 7-8 roasted or fried, chopped
- Raisins – 2 teaspoon
- Any other dry fruits of your choice
- Take a frying pan and heat some ghee.
- Fry the cloves and cardamom till they release their aroma in the ghee.
- Now, add the vermicelli and fry till they become golden brown.
- Pour the milk in a deep bottomed cooking vessel and let it come to a boil.
- Add the fried vermicelli and stir. Lower the flame and let the milk simmer for 5-7 minutes till the vermicelli becomes soft and it is cooked well.
- Once the milk has thickened enough to reach your desired consistency, turn the flame off and let it rest.
- Stir the sugar in while the kheer is still warm. Adding sugar to boiling milk may curdle it and make it unusable.
- Once the kheer has cooled down, garnish with chopped almonds, cashews, raisins or any dry fruits of your choice and serve.
- If serving cold, then refrigerate the kheer for some time.
There are 220 calories in 100 grams of cooked, unsweetened vermicelli. It constitutes of 5% fat, 15% protein and 80% carbohydrates.