Sawine Vermicelli Kheer Recipes
VERMICELLI KHEER
Steps:
- Combine the milk and cardamom and set to heat in the microwave oven or in a heavy pan over medium heat. The milk needs to get close to the boiling point.
- Put the butter in a heavy, wide pan and set over medium-low heat. As soon as the butter has melted, put in the pasta and almonds. Stir until just golden. This takes very little time. Pour in the hot milk, stirring as you go. Add the raisins, saffron, and sugar. Bring to a simmer over medium heat. Stir and cook for about 10 minutes or until the pudding has thickened. Serve hot, warm, or at room temperature.
SAWINE (VERMICELLI KHEER)
Kheer is a sweet dessert-like dish. In Trinidad, we eat sawine every Eid. In India, kheer is eaten as a regular dessert.
Provided by Pixie2
Categories Indian Recipes
Time 27m
Yield 4
Number Of Ingredients 8
Steps:
- Heat ghee in a saucepan over medium heat. Add vermicelli; cook and stir until golden brown, 2 to 3 minutes. Pour evaporated milk and water over vermicelli; bring to a boil.
- Stir sweetened condensed milk and cinnamon into vermicelli mixture; cook, stirring occasionally, until vermicelli is cooked and milk is thickened, 5 to 10 minutes.
- Stir raisins into vermicelli mixture; cook until raisins are plump and mixture is thickened, about 5 minutes. Remove from heat and cool slightly. Serve garnished with almonds.
Nutrition Facts : Calories 358.1 calories, Carbohydrate 36.9 g, Cholesterol 35 mg, Fat 18.9 g, Fiber 2.9 g, Protein 13.5 g, SaturatedFat 6.6 g, Sodium 122.6 mg, Sugar 23.1 g
SAWINE (VERMICELLI KHEER)
Kheer is a sweet dessert-like dish. In Trinidad, we eat sawine every Eid. In India, kheer is eaten as a regular dessert.
Provided by Pixie2
Categories Indian Recipes
Time 27m
Yield 4
Number Of Ingredients 8
Steps:
- Heat ghee in a saucepan over medium heat. Add vermicelli; cook and stir until golden brown, 2 to 3 minutes. Pour evaporated milk and water over vermicelli; bring to a boil.
- Stir sweetened condensed milk and cinnamon into vermicelli mixture; cook, stirring occasionally, until vermicelli is cooked and milk is thickened, 5 to 10 minutes.
- Stir raisins into vermicelli mixture; cook until raisins are plump and mixture is thickened, about 5 minutes. Remove from heat and cool slightly. Serve garnished with almonds.
Nutrition Facts : Calories 358.1 calories, Carbohydrate 36.9 g, Cholesterol 35 mg, Fat 18.9 g, Fiber 2.9 g, Protein 13.5 g, SaturatedFat 6.6 g, Sodium 122.6 mg, Sugar 23.1 g
VERMICELLI KHEER
Make and share this Vermicelli Kheer recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- combine all ingredient with milk and cook on medium flame for 15-20 minutes.
- or till becomes very thick.
- keep stirring with intervals.
- serve cold.
Nutrition Facts : Calories 125.9, Fat 2, SaturatedFat 0.5, Cholesterol 3.4, Sodium 100, Carbohydrate 19.1, Fiber 0.5, Sugar 5.3, Protein 8
VERMICELLI KHEER
Semiya has always been my favourite dessert. Sometimes my mom used to make it specially on Raksha bandhan, it was a staple. Although she used a lot of ghee and dry fruits, I have just tried to keep it simple and guilt free. Its always better to have something to cool down your hunger and cravings rather than suppress it inside. Lets see, if this accomplishes your cravings too :)
Provided by nupurk23
Time 25m
Yield Serves 2
Number Of Ingredients 6
Steps:
- Heat ghee into a pan, add semiya and roast till mild brown. Keep Aside. Roast dry fruits in the same pan without adding more ghee. Keep aside.
- Add milk to it and bring the gas to medium. When milk starts boiling add semiya and keep the flame to low. Keep stirring in between for avoiding from sticking down to the pan.
- When the milk gets to half of its quantity, add sugar into it and mix well.
- Add saffron strands and dry fruits. Let it covered for a while. Serve warm.
- Notes:
- 1. If you are not weight concious and preparing it for a party, add 1 can of condensed milk to this recipe for best results. Also roast the dry fruits in ghee instead of dry roasting.
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