Vermicelli Kheer
Ingredients
50 g ghee
80 g vermicelli
5 elachi pods
2 cinnamon stick
80 g sago, soaked for 30 minutes in water
1 litre full cream milk
290 g canned dessert cream
385 g canned condensed milk
Pistachios and dried rose petals to garnish
Method
Melt the ghee in a large pan over medium heat, add the vermicelli, elachi, and cinnamon sticks and allow to fry until the vermicelli has browned.
Once the vermicelli has browned add the soaked sago pearls, milk, condensed milk, and cream, stir till combined and allow to simmer gently for 10-15 minutes.
Remove from the heat, I like the vermicelli kheer to sit for 15 minutes – this allows it to thicken a bit. Feel free to serve immediately if you’d like. Garnish with pistachios and dried rose petals and enjoy!
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