Badami Seviya Kheer Recipe
Badami Seviya Kheer
Rice Pudding with Indian Vermicelli and Almonds
Submitted By: Taz

Ingredients:

½ Cup Basmati Rice (Chawal) – washed and drained
¼ Cup Indian Vermicelli (Sev/Seviya) - can substitute with rice if desired
3 Cups Whole Milk (Doodh)
1 Cup Unsweetened Almond Milk (Badam ka Doodh)
1 Cup Heavy Cream (Malai)
¼ Cup Granulated Sugar (Chini) –amount to taste
3 Tbsp Almonds (Badam) – blanched/slivered
2 Tbsp Ghee
3-4 Green Cardamom Pods (Choti Elaichi) – ground into fine powder
-OPTIONAL-
⅓ Cup Golden Raisins (Kishmish)
Sliced/Chopped Fresh Mango (Aam) – for garnish
¼ Cup Mango Syrup / Puree (Aam Papad) – for garnish
Chopped Roasted Nuts (Almonds, Cashews, Pistachios) - for garnish

Preparation:
  1. Rinse Basmati Rice in a sieve under cold water until water runs clear - Drain well and let dry for about 10 minutes
  2. Break Seviya into small pieces (about rice size)
  3. Heat ghee in a large pan over medium heat
  4. Once ghee is hot, add rice and seviya and sauté (while continuously stirring) until seviya just begins to color (apx 2-3 minutes)
  5. Add whole and almond milk and bring to a boil (milk will foam up - remove from heat to avoid boiling over if necessary; once foam goes down, return to heat) - Reduce heat to a simmer, cover, and allow to simmer (stirring frequently) until rice is slightly over cooked (apx 25 minutes) 
  6. Add heavy cream, sugar, ground cardamom, raisins (optional), and slivered almonds - Return to a simmer and allow to cook until sugar completely dissolves and the kheer begins to thicken
  7. Adjust sweetness to your liking
  8. Transfer into individual serving dishes and place plastic wrap directly on the surface - Allow to cool to just above room temperature and serve warm topped with a drizzle of mango syrup, chopped mango, and a sprinkle of chopped roasted nuts if desired
-OR-
  1. Transfer into individual serving dishes and place plastic wrap directly on the surface - Transfer to refrigerator and chill for a minimum 30 minutes
  2. Thin with whole milk, almond milk, or cream to desired consistency (if required)
  3. Serve cold topped with a drizzle of mango syrup, chopped mango, and a sprinkle of chopped roasted almonds
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