Kesari Sevai Kheer
Kesari Sevai Kheer

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, kesari sevai kheer. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Hey foodies.new recipe is here for you all. A delicious tempting Indian dessert made with Vermicelli, cooked in milk and rich in dry fruits. Sevia Kesari, an Indian Vermicelli dessert (aka Sukhi Sevia or Eid ki Sevia) is just as delicious as it is easy to make.

Kesari Sevai Kheer is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Kesari Sevai Kheer is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook kesari sevai kheer using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Kesari Sevai Kheer:
  1. Take 1 litre milk
  2. Prepare 1/2 cup sevai
  3. Prepare 10-12 tsp sugar
  4. Take 2 tbsp Cashew chopped
  5. Prepare 1 tsp green cardamom powder
  6. Take as needed Kesar strands
  7. Prepare 1 tbsp Ghee

A delicious Indian dessert that your kids would love. An irresistible combination of rich delicious ingredients is. Sevai Kheer is a delicious Indian recipe served as a Dessert. Vermicelli kheer recipe With step by step photos.

Steps to make Kesari Sevai Kheer:
  1. Take a vessel, add ghee and roast the sevai till golden brown, add cashews also to roast well the ghee.
  2. Add milk, take a boil and cook till milk thickens the sevai get soft.
  3. Add sugar and cook well.
  4. Add cardamom powder and mix well. Finally add the kesar soaked in little milk.
  5. Serve hot or chilled.

Seviyan kheer also known as vermicelli kheer Is a must at any festival at our place. Making vermicelli kheer is very easy and does not take much time. For all my kheer recipes, I tend to used condensed milk, not just milk. It gives it a richer, fuller flavour I think. But I do cut back on the sugar, so my desserts are just sweet enough.

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