Step-by-step
1
firstly, in a large kadai heat 1 tsp ghee and roast 1 cup vermicelli on low flame until it turns golden brown.
2
now add 4 cup milk and give a good stir.
3
boil for 7 minutes or until the semiya is cooked completely.
4
now to prepared caramelised sugar, in a pan take ½ cup sugar.
5
keep stirring and cook on low flame until the sugar melts.
6
continue to cook until the sugar syrup turns golden brown.
7
pour the caramelised sugar over the kheer and mix well. make sure the kheer is super hot, else the caramelised sugar will harden if the kheer is cold.
8
continuously stir until everything is well combined.
9
simmer for 2 minutes or until everything is fully cooked. keep aside.
10
in a pan heat 1 tsp ghee and roast 2 tbsp raisins and 2 tbsp cashew.
11
roast until the cashew turn golden brown.
12
pour the dry fruit over the kheer and add ¼ tsp cardamom powder. mix well.
13
finally. enjoy caramel semiya kheer piping hot or chilled.
Video
Notes
- firstly, make sure not to burn caramelised sugar, else the kheer will not taste good.
- also, while pouring the caramelised sugar over kheer, the kheer needs to be super hot. else the caramelised sugar will harden.
- additionally, adjust the amount of sugar to your preference.
- finally, caramel semiya kheer tastes great when prepared slightly creamy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/caramel-kheer-recipe-caramel-vermicelli/