Vermicelli Rice Pudding

SK2

  • Vermicelli (Sawaiyaan) 3-4tbs ¬†heaped
  • Semolina (Sooji) 2-3 tbs
  • Boiled white rice 7-8 tbs
  • Almonds sliced 3-4 tbs + 1tbs for garnishing
  • Dessicated coconut 5-6 tbs
  • Sugar 2-3 tbs
  • Condensed milk 1/4cup
  • Milk 1litre
  • Cardamon 6-7
  • Raisins 2tbs

SAWAIYAN KHEER

 

Put boiled rice in a pan along with enough water that they get submerged. Put on medium flame and cook until they are really soft and can be mashed with the back of a spoon. Cook till water dries and mash with the back of the spoon. Add in 1/2 cup milk and mix in the mashed rice with it, when mixed completely add in the remaining milk and put on medium flame and cook till it boils.

SK3

Once it boils add in vermicelli, coconut, sugar, crushed cardamon(crush with a knife or open each pod with hands), almonds, raisins and condensed milk and mix and let cook on medium low flame  till the vermicelli is softened.
Soak semolina in a little water, drain off the semolina and add to the milk, continuously mixing with the other hand. Let it boil and cook till thickened. Then adjust sweetness and add in more condensed milk if necessary. Turn off flame and let it come to room temperature, then refrigerate till cool. Serve in a bowl, garnished with sliced dry fruits.

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