Carrot Vermicelli Kheer

Carrot vermicelli Kheer is simple milk based kheer prepared using MTR carrot vermicelli and milk. Carrot vermicelli gives slight carrot flavor to the kheer and taste delicious. My MIL had bought MTR carrot vermicelli to prepare kheer without her knowledge that it is carrot vermicelli. She had prepared the kheer without roasting vermicelli before cooking in the milk. It turned out mussy and had raw vermicelli smell. Later I tried roasting vermicelli for 3 to 4 mins and kheer turned out delicious. This kheer is prepared same as kheer prepared with other plain vermicelli.

Ingredients:

MTR Carrot Vermicelli   - 1/2 cup

Milk                    - 4 cups

Sugar                   - 1/2 cup

Raisins                 - 2 tbsp

Cashew nuts             - 2 tbsp

Ghee                    - 1 tbsp

Method:

Step 1 : Roast the Cashew nuts and raisins in 1/2 tbsp of Ghee till turns golden brown and keep it aside.

Step 2 : In wide pan, Add ghee and MTR carrot vermicelli. Roast vermicelli in 1/2 tbsp of ghee for 2 to 3 mins.

Step 3 : Add already boiled milk into vermicelli and cook for 7 to 8 mins or till vermicelli cooked in milk. Whether vermicelli is cooked or not can be tested by pressing between two fingers.

Step 4 : Add sugar into it and cook for another 2 to 3 mins. At the end, add roasted cashew and raisins into it and transfer into serving bowl.

Carrot vermicelli kheer can be served Hot or cold.

Note:

1) Kesari soaked in warm milk can be added into the kheer

2) Do not over cook the vermicelli

3) Consistency of the kheer can be vary by the amount of milk added into the kheer

4) Condensed milk or koya can be added into kheer to make more rich

Step by step pics:

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