Tag: padwa

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Kheer is a classic Indian sweet pudding, made with all sorts of things, from vermicelli to rice, to wheat berries, to tapioca pearls – the flavors are as diverse as the different states of India that make it!

Vermicelli Kheer (shevai or semiya kheer) is one of those quick desserts that we make to celebrate things big and small: the traditional recipe involves cooking vermicelli (previously sautéed low and slow in ghee, or clarified butter) in warm milk, perfumed with cardamom, until the milk reduces to about half its original volume. Raisins are plumped up in more ghee, cashews fried in some more, and finally the entire saga of it all is topped with saffron (bloomed in a teaspoon or so of warm milk).

Continue reading “[for young chefs] Kheer in a jiffy” →