Kheer
Yield
2 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | stick |
butter
|
|
| 2 | handfuls |
vermicelli pasta
fine |
*
|
| 4 | cups |
milk
|
|
| 1 | pint |
heavy whipping cream
|
*
|
| 1 | handful |
raisins, seedless
|
*
|
| 3 | tablespoons |
sugar
|
|
| 4 | each |
almonds
peeled |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113 | g |
butter
|
|
| 2 | handfuls |
vermicelli pasta
fine |
*
|
| 946 | ml |
milk
|
|
| 473 | ml |
heavy whipping cream
|
*
|
| 1 | handful |
raisins, seedless
|
*
|
| 45 | ml |
sugar
|
|
| 4 | each |
almonds
peeled |
*
|
Directions
Melt butter in 4 quart pot Break vermicelli into 3 inch pieces. Over low heat stir vermicelli into butter until it turns lightly brown. Pour in the milk and stir over medium heat until the milk boils. Put in the raisins, almonds and sugar. Continue to cook under low heat for 10 minutes. Add whipping cream and continue to cook for a couple of minutes. Remove from heat and when cool, chill in the refrigerator,
