Kheer

Today's recipe is about the one which is pampered for the sweet toothed."Kheer"

I learned that every part of India has its own version of preparing Kheer.And no wedding or any festival is complete without a kheer...so was our first valentine day. I made it with vermicelli and sago(sabudana).

Ingredients:

1 cup Vermicelli, lightly roasted in 1tsp ghee

1/2 cup sago, soaked in water for 1hr

1 1/2 cup sugar (adjust according to your taste)

Roasted cashews and raisins

1 tsp paste of roasted cashews(optional, as it enhances the flavor and taste)

pinch of cardamom powder

3 cups of milk

water required around 2+4 cups

Method:

Bring 2 cups of water to boil in a bowl. Add sago to it and let it boil until it looks translucent. Add another 4 cups of water and bring to boil. When you find the bubbles in it, add vermicelli. Let it cook for 4-5 min or till you feel that vermicelli is being almost cooked. Add sugar to it and mix well. Make sure that sugar gets completely dissolved.

Add the paste, cashews and raisins and mix well. Finally, add milk and cardamom powder and stir until it thickens. Serve hot or cold.

Kheer can be dense or much more fluid. Some people prefer to keep cooking on low heat until the milk thickens. The proportion of water will determine the thickness of the Kheer.

Many love to boil the ingredients with milk and then add sugar. Since , I don’t like the milk curdles forming when we add cashews or nuts, I prefer the above method which my mom prepare especially for me.