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Strawberry and Rosewater Kheer (Vermicelli Milk Pudding)

1 cup half and half
1 cup milk + 2 tbsp
1/2 cup sugar
1/2 tbsp cornstarch
3/4 cup short vermicelli
1 tbsp ghee or oil (not olive oil)
2 cardamom pods, seeds only
2 tbsp rosewater
About 5 - 6 largish strawberries, washed and hulled
2 tbsp milk
Handful unsalted cashew nuts
Handful raisins


Heat the ghee or oil, and fry the vermicelli for roughly 3 - 4 minutes, or until light gold in colour. Keep aside.

Crush the cardamom seeds to a fine powder.

Whisk the cornstarch with the 2 tbsp milk until smooth.

In a saucepan, heat the remaining 1 cup milk, cream, sugar and powdered cardamom, until just steaming. Add the fried vermicelli to it, and cook, stirring often for 7 - 8 minutes on a medium heat, stirring often. The milk/ cream mixture should just start thickening, and the vermicelli should be cooked by this point.

Add the cornstarch/ milk mixture to the above milk/ vermicelli. Cook for an additional minute, then take off the heat and stir in the rosewater. The mixture will be quite thick at this point.

Let it cool a bit.

Meanwhile, puree the strawberries finely with the milk. Whisk in the strawberry puree into the slightly cooled kheer, along with the cashew nuts and raisins.

You can serve the kheer just warm or cold. Serve garnished with a few more cashews.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise