Home > Recipes > Vermicelli Kheer

Vermicelli Kheer

4 Jan 2017   Shanti Gowans
Ghee or unsalted butter          2 tbls
Plain Vermicelli                        25g
Sultanas                                  25g
Almonds, blanched, slivered   25g
Full cream milk                        570ml
Sugar                                       50g
Almonds - ground                    1 tbls
Cardamom - ground                1 tsp
Cinnamon - ground                  1/2 tsp
Rose water                               1 tbls OR 5-6 drops of other flavouring, such as Vanilla OR Almond
• Melt the ghee or butter over a low heat and add the vermicelli, sultanas and slivered almonds.
• Stir and fry until the vrmicelli is golden brown, about 2-3 mins.
• Add the milk, sugar and ground almonds, bring to the boil and simmer gently for 20 mins, stirring frequently.
• Stir in the ground cardamom and cinnamon and remove pan from heat.
• Allow the kheer to cool slightly and stir in the rose water or other flavouring.
Serve hot or cold.
Preparation time: 10 mins
Cooking: 20-25 mins.


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Shanti Gowans is the globally recognised author and founder of Shanti Yoga™, Meditation and Ayurveda for the self, family and community.

Shantiji has brought the concepts and practices of a healthy body and a still mind to thousands of Australians through her Yoga and Meditation programs on national television... Read more about Shantiji's biography

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