Kheer is nothing but a milk based sweet pudding dish with either rice or vermicelli traditionally. It is not as thick as pudding but thin in consistency. But as we have come to know to cook with more varieties of grains, the kheer has also evolved. Below are a couple of Kheer recipes.
The Kheer is made today is mainly made with Cabbage a little bit of vermicelli. Because there was vermicelli...the picky eaters in my family had no clue they were eating cabbage >:)
Cabbage Kheer (Cabbage cooked in sweet milk)
Cabbage Vermicelli kheer
Ingredients:
- 3 cups thinly sliced cabbage
- 1 cup fine vermicelli (optional)
- 1 tablespoon each of cashews, raisins, almonds
- 1 teaspoon poppy seeds
- 3 cups milk
- 2/3-1 cup milk
- 2 teaspoon ghee/clarified butter
- 1 teaspoon rose essence or 2 cardamom crushed
Heat the ghee in a heavy bottomed pan add fry all the dry fruits, drain and set aside.
In the same pan add the cabbage and fry for 5 minutes. Add the milk and cook for 15 -20 minutes until the cabbage becomes tender. Add the sugar and cook further for 10 minutes. Add the rose water or cardamom and add the fine vermicelli if using. Give it a stir. Sprinkle with the dry fruits and poppy seeds and enjoy hot kheer on a cold winter day
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