Sewain Kheer
Veg
Fine vermicelli simmered in whole milk until thick, sweetened with sugar, and perfumed with cardamom, kewra water, and saffron — served warm on Eid and at every Lucknawi celebration.
Cuisines
Awadhi
Mughlai
Best for
Dinner
Snacks
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
| 1 liter | full cream milk |
| 1/4 cup | vermicelli (sewain) |
| 1/4 cup | sugar |
| 2 tablespoons | ghee |
| 1/4 teaspoon | cardamom powder |
| 2 tablespoons | chopped almonds |
| 2 tablespoons | chopped cashews |
| 2 tablespoons | raisins |
| 1 tablespoon | chopped pistachios |
| — | saffron strands (a pinch) |
Instructions
- 1 Heat ghee in a pan over medium heat.
- 2 Add the vermicelli and roast until golden brown, stirring continuously.
- 3 In a separate pot, bring the milk to a boil.
- 4 Add the roasted vermicelli to the boiling milk and cook on low heat.
- 5 Stir occasionally and let it simmer until the vermicelli is cooked and the milk thickens slightly.
- 6 Add sugar, cardamom powder, and saffron strands; mix well.
- 7 Continue to cook for another 5-7 minutes until the sugar dissolves completely.
- 8 In a small pan, heat a bit of ghee and fry the almonds, cashews, and raisins until golden.
- 9 Add the fried nuts and raisins to the kheer and mix well.
- 10 Garnish with chopped pistachios before serving.
Tips
For a richer flavor, use a mix of condensed milk and regular milk.