Follow these steps for perfect results
Pistachios
chopped
Thin Semiya (Seviyan)
Saffron strands
Cardamom Powder (Elaichi)
Milk
Sugar
Badam (Almond)
chopped
Bring milk to a rolling boil in a saucepan.
Reduce flame and simmer milk on low until it reduces to half its quantity (about 20 minutes), stirring occasionally.
Add cardamom powder and saffron strands.
Add sugar and mix until dissolved.
Add thin seviyan (vermicelli) and wait until softened.
Turn off the flame and transfer to a serving platter.
Garnish with crushed almonds and pistachios.
Serve warm with Puri and Jeera Aloo Sabzi.
Expert advice for the best results
Roast the seviyan lightly before adding to the milk for a deeper flavor.
Add a few drops of rose water for a more fragrant kheer.
Everything you need to know before you start
5 mins
Can be made 1-2 days in advance.
Serve in small bowls or glasses. Garnish generously with chopped nuts and saffron strands.
Serve warm or chilled.
Serve with Puri and Jeera Aloo Sabzi for a traditional Sindhi breakfast.
The spices in the chai complement the flavors of the kheer.
Enhances the sweetness and fragrance of the dessert.
Discover the story behind this recipe
A traditional dessert often made during festivals and celebrations.