½cupvermicelli roasted or unroasted, please see the post above for the details.
¾cupreduced-fat milkI used 2% reduced-fat milk
7ozsweet condensed milkhalf of one 14 oz can
12ozevaporated milk; one 12 oz can
5green cardamoms or to tastecrushed roughly. If using powder add 1.5 to 2 tsps of cardamom powder
⅛tspsaffron strandsone fat pinch of saffron would do
Heat a heavy bottom vessel and add the ¾ cup of regular milk.
Bring the milk to a boil. Just be careful during this step. You don't need to bring it to a full boil. As it becomes frothy and when you see the bubbles, you can add the vermicelli.
Before adding vermicelli, take about ¼ cup of the boiling milk in a bowl, and add the saffron strands and crushed cardamom. Set it aside.
Reduce the heat, add the vermicelli, and cook for about 4 to 5 minutes or until the vermicelli is half-cooked. Make sure to stir in-between.
Now add the evaporated milk and condensed milk.
Mix well and make sure the condensed milk dissolves completely.
Let it simmer for 7 to 8 minutes. Make sure to stir in-between.
Now add the saffron and cardamom soaked milk and mix. Just cook for 2 minutes and turn off the heat.
Serve warm, or you can allow it cool and refrigerate and serve chilled.
You can use both roasted or non-roasted vermicelli for this kheer. I have tried both, and we didn't have any issues. If you can get roasted vermicelli, go for it. Or you can roast the vermicelli for 2 minutes over medium heat for about 2 minutes. It adds a depth to the flavor. But for this recipe, I did not roast the vermicelli.
As I included 7 oz of sweetened condensed milk, I did not add any additional sugar. Adjust the sweetness as per your preference. You can reduce the condensed milk and add sugar like in my poha kheer too. This kheer is slightly on the sweeter side.
Traditionally for kheer, we add roasted nuts and raisins, but I kept it nut-free. As we are not adding any ghee, you can serve this kheer cold. But feel free to add roasted nuts and raisins. You can freshly roast them in ghee and add it to the flavor.
You can easily convert this recipe into a sheer khurma by roasting 2 tbsps of cashews, almonds, pistachios, walnuts (nuts of your choice), and raisins plus chopped dates in 2 tbsps of ghee and add it to the kheer. I know it's not authentic but shared a quick makeover idea.
The kheer might thicken as it cools down. You can add more milk or evaporated milk to thin it down and serve.