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- Duration: 60 minutes
- Serves: 4–6 people
Spice Level: Low
Because kheerni has a melt-in-your mouth, creamy consistency, it is best to cook it over low heat and stir consistently.
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This popular kheer is thicker in texture unlike regular kheer and is made in all Sindhi homes during festive occasions. Did you know that originally, kheerni used to be cooked with sabudana but as with times, Sindhis added seviyan and gave it a twist of their own?
- Full cream milk, boiled ( 4 cups)
- Vermicelli (seviyan), crushed (¼ cup)
- Clarified butter (ghee) (1/2 tsp)
- Green cardamom (hari elaichi) (3–4)
- Sugar (4 tbsp)
- Pistachios, slivered (2 tbsp)
- Raisins (kismish) (1 tbsp)
- Roast the vermicelli in a heavy-bottom pan till it is light brown in colour.
- Heat ghee in a heavy-bottom pan. Add green cardamom and rice, sauté for 2–3 mins.
- Reduce the heat and pour the boiled milk. Cook, stirring continuously till the mixture is thick and creamy.
- Once the vermicelli has been cooked, (it will take about 5 mins) add sugar and stir to combine.
- Simmer the kheerni for a few more minutes and then turn off the heat. Garnish with dry fruits.
- It’s time to take a mouthful of that delicious kheerni, hot or cold, and sooth your sweet cravings.