Shevai Kheer


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

Usually its made with milk and sugar,but adding condensed milk gives it a good taste as well as consistency.


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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