Thursday, 22 August 2013

Jave ki Kheer/ Sweet Vermicelli

Jave ki Kheer is a traditional recipe of north India, mostly famous in the state of U.P. This recipe is a must in many households on "Rakshabandhan", an Indian festival in which sisters tie a fancy wrist band called "Rakhi" on the wrists on their brothers, and brothers in return promise to protect them & be on their side in every need through out their lives.

Traditionally, ladies in the house make "Jave" with hands. But today machine made semolina vermicelli is also available readily in the  market, which can be used as an alternative of "Jave" for this recipe.

sweet vermicelli

  • 3/4 cup Jave/vermicelli
  • 1 tbsp ghee/ clarified butter
  • 4 cups of milk (may add more for more tastier kheer :) )
  • 1/2 cup sugar
  • 2-3 green cardamoms grounded
  • few chopped pistachio & almonds
  1. In a pan add ghee and Jave. Roast stirring continuously until they turn golden in color.
  2. Add milk to it and cook for 15 - 20 mins stirring occasionally.  Cook on high initially and after boil, reduce the heat to medium.
  3. Add sugar and mix well till it dissolves. Turn off the heat.
  4. Add cardamom powder.
  5. Garnish with pistachio and almonds. Serve hot, cold or at room temperature depending on your choice and climate.
  1. Quantity of milk in this recipe is very flexible. If you want a more rich kheer, you may add more milk to it and cook it for some more time. Increasing the time of cooking won't make jave mushy.
  2. This kheer thickens a lot after taking off from heat. So remove it from heat when it is less thicker than desired consistency. Even then, if you find it thicker at the time of serving, you can always add more milk to adjust the consistency.

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