(I’m a little behind in my posts…so a lot of recent post aren’t so recent)
During Eid, (or maybe just Eid-al-adha?) our family usually makes this dessert that’s pretty traditional. Actually, we make a similar dessert to the one that is the traditional dessert because…well I really don’t know why. Maybe we don’t like it the other way. It’s a simple dessert the can be made quickly if you have the ingredients on hand. Once everything is in the pot, you can leave it to cook until desired thickness/consistency.
Sawayoon Wali Kheer aka Vermicelli Pudding (by my mum)
200 g vermicelli (one packet)
1/4 tbs butter
1/8 tsp ground cardamom powder
2/3 gallon whole milk
1 qt half & half
3/4 packet Lazizah/Shan Kheer mix
5 tbs sugar
3 tbs golden raisins
pinch of saffron
Crush the vermicelli until it’s in smaller pieces, not too small though. In a pot, cook it with the butter and cardamom powder for about a minute. Add in remaining ingredients and cook until the mixture has gotten a little thick (Don’t make it too thick because it thickens more after it cools). Pour it into a large serving dish or individualized serving bowl. Can be served warm or cold.
Growing up, I always loved licking the pot after my mom had poured the kheer into a serving dish. All the siblings would fight over it and claim certain sections of the pot or stirring spoon.
I should warn you though, don’t leave a spoon in the serving dish. The kheer will slowly disappear and by the end of the day you’ll wonder where it all went.