Monday, August 23, 2010

Carrot Vermicelli Kheer (With Condensed Milk)

A quick and easy Kheer ~ Indian sweet dish for a nice occasion. Today is Shraavana Shukla Poornima. In laymans term, 15th day of the first cycle of the holy month of Shraavan, an auspicious month according to the Hindu calendar. In Hindu custom, today is the day for the renewal of sacred thread (Janwa). In Konkani custom, this day is known as Sutta Punnav. In Konkani language, Sutta = thread and hence the correlation with thread change (janwa change) and celebration of Rakhi festival as well. I prefer making Vermicelli based Kheer on this day for the simple reason that its a family tradition to eat Rice String Hoppers (Idiyappam or Shevayee) or Vermicelli Kheer on this day.

Preparation time: 10 minutes
Cooking time: 30 minutes

Carrots (grated) - 1 and 1/2 cup
Vermicelli - 1/2 cup
Whole Milk - 3-4 cups
Condensed Milk (sweetened) - 1 can
Sugar - Just a little
Cardamom powder - 1/2 teaspoon
Pistachio (chopped) - 2 tablespoon
Cashew Nuts - 2 tablespoon
Saffron strands - 3-5


Toast the Vermicelli lightly in ghee till they turn reddish brown and keep aside. Mix the whole milk and condensed milk together in a non-stick vessel. Bring to boil together along with the grated carrot and toasted Vermicelli. Cook till the carrots are soft and well cooked. Keep the flame from low to medium and not high else you run the risk of burning the food. Separately, toast the nuts in little ghee and add to the kheer. Once boiled, add sugar (keep in mind condensed milk is already sweetened) and keep stirring at regular intervals. The mixture will thicken and begin to be gooey. Adjust consistency by adding more milk as desired. Once done, turn off flame and garnish with Saffron strands.

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