Raspberry Vermicelli Kheer
Ingredients
▢ 1 tbsp Ghee
▢ 1 cup Sevai
▢ 1 litre Full Fat Milk
▢ 3 tbsp raspberry purée
▢ 15-20 Raisins
▢ ½ cup Sugar
▢ 1 tsp Cardamom Powder
▢ Pistachio and almond slivers for garnishing
Instructions
Heat ghee in a heavy bottom pan.
Add sevai and roast till golden brown on low heat.
Remove from the pan and keep aside.
Heat milk in the same pan.
When it comes to a boil, add sevai and raisins.
Cook till the kheer thickens to the desired consistency. ( Keep in mind that it will thicken further upon cooling )
Add cardamom powder and sugar and mix well.
After the Kheer cools down mix the raspberry purée
Transfer the kheer in a serving bowl.
Garnish with pistachio and almond slivers.
Serve chilled.
Tip: Don’t add the purée when Kheer is hot, it might get curdled
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