Yields 4 Bowls

  • 1½ cups almond milk
  • 1½ cups cashew milk
  • 1½ cups wheat vermicelli/seviyan
  • 1½ cups water
  • 8 to 9 tablespoons sugar, to desired sweetness
  • 4 to 5 cardamom pods crushed, or ½ teaspoon cardamom powder
  • 1 tablespoon black currants, sliced or chopped
  • Pinch of saffron

In a pan or kadai dry roast the vermicelli till it gets a golden hue. Lower the flame and in the same pan, add both the cashew and almond milk. Stir, add sugar, and mix well. The mixture will begin to thicken as the vermicelli begins to cook. Simmer for 7–10 minutes till the vermicelli becomes soft and is cooked well, then add the cardamom powder, saffron, and raisins. Simmer for a couple of minutes, and remove from fire. Serve vermicelli kheer hot or warm, or you can chill and serve the kheer cold. Notes:
  • The consistency of the kheer depends on the almond and cashew milk consistency. For a thinner consistency add water.
  • To make the nut milk from scratch:
  • Take 1 cup almonds and 1 cup cashews.
  • Soak the almonds and cashews in water for 3–4 hours or overnight.
  • In a blender add the almonds and cashews.
  • If you want, you can remove the almond peel.
  • Add 1½ to 2 cups water and blend till smooth and fine.
  • Use this mixture of almond and cashew milk for the kheer.
  • No straining is required.
Recipe courtesy of: