Shevai Kheer

This is easy to make tasty desert,goes well on its own as well as with puri.


1 litre full cream Milk.(Boiling hot)

1 tin condensed milk.

1 Cup thin Shevai ( Vermicelli).

2 tbsp Ghee.

Pinch of salt.

2 tbsp Chopped nuts(Cashewnuts,almonds,charoli).

1/2 tsp Kesar.

2 tbsp Everest milk masala.


Use thin shevai ( vermicelli).

Crush the shevai ( vermicelli) into small pieces when still in the packet – it can make quite a mess when you try and break it into pieces after taking it out.

Heat ghee in thick bottom pan,add shevai(vermicelli) and a pinch of salt and chopped nuts,roast well till the vermicelli turns brown in colour.

Add boiling hot milk slowly and gradually,mix well.

Add condensed milk and 1/4 cup water.Mix well.

Boil for 5 minutes stirring continuously,add kesar and everest milk powder.

Mix well,let boil for another 2 minutes.

Remove in serving bowl.

Serve hot with puris or chilled on its own.

Happy Cooking !!!


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