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A classic Maharashtrian dessert featuring delicate roasted vermicelli simmered in sweet, creamy milk. Flavored with cardamom and garnished with crunchy nuts, this kheer is a comforting treat for any celebration.
Prepare Flavorings and Nuts
Roast the Vermicelli
Cook the Kheer
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A classic Maharashtrian dessert featuring delicate roasted vermicelli simmered in sweet, creamy milk. Flavored with cardamom and garnished with crunchy nuts, this kheer is a comforting treat for any celebration.
This maharashtrian recipe takes 30 minutes to prepare and yields 4 servings. At 885.54 calories per serving with 28.76g of protein, it's a beginner-friendly recipe perfect for dessert.
Add Sweetness and Aromatics
Garnish and Serve
Substitute full-fat milk with creamy plant-based milk like oat milk or full-fat coconut milk. Use coconut oil or a vegan butter substitute instead of ghee.
For an even richer and thicker kheer, add 2 tablespoons of khoya (milk solids) or milk powder along with the sugar.
Incorporate other nuts like pistachios and charoli (chironji) for a more complex texture and flavor. Add them along with the cashews and almonds.
After the kheer has cooled down slightly, stir in finely chopped fruits like mango, banana, or pomegranate arils for a fresh and fruity flavor.
The combination of carbohydrates from vermicelli and sugar provides a quick source of energy, making it a satisfying dessert after a meal.
Made with a significant amount of milk, this kheer is a good source of calcium, which is essential for maintaining strong bones and teeth.
The use of ghee, cashews, and almonds adds healthy fats, including monounsaturated fats, which are beneficial for heart health and provide sustained energy.
One serving of Shevayinchi Kheer contains approximately 440-460 calories. This is an estimate and can vary based on the type of milk, amount of sugar, and quantity of nuts used.
Shevayinchi Kheer is a dessert and is high in sugar and fats, so it should be enjoyed in moderation as part of a balanced diet. However, it does offer some nutritional benefits, such as calcium from milk for bone health and energy from carbohydrates.
Yes, you can use powdered jaggery. However, add the jaggery only after turning off the heat. Adding jaggery to hot, boiling milk can sometimes cause it to curdle.
This is very common as the vermicelli continues to absorb liquid. Simply add a few tablespoons of warm milk and stir gently until you reach your desired consistency.
Absolutely. Using pre-roasted vermicelli saves time. You can skip the roasting step (Step 2) or lightly toast it in ghee for a minute to enhance the aroma before adding milk.
You can store leftover kheer in an airtight container in the refrigerator for up to 2-3 days. It tastes great when served chilled.