Sindhi
Kheerni
- Duration: 60 minutes
- Serves: 4–6 people
-
Spice Level: Low
Trivia Tadka
Ingredients
- 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)
Method
- 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.
