Sindhi Kheerni Recipe – A Delightful Sindhi Dessert
Sindhi Kheerni, or Sindhi Seviyan Kheer, is a traditional dessert that has been cherished by generations in Sindhi households. This sweet, creamy dish is typically served for breakfast along with puris or as a delicious dessert after a full meal. Its rich flavor, derived from the subtle blend of cardamom, saffron, and nuts, offers a comforting experience that’s perfect for any occasion.
This recipe is not only a part of festive celebrations but also a delightful treat for lazy Sundays when you want something sweet and satisfying. Whether you serve it as a breakfast paired with puris or enjoy it as a dessert after a hearty meal, Sindhi Kheerni is bound to leave you craving for more.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
| Thin Semiya (Seviyan) | 50 grams |
| Milk | 1-1/2 liter |
| Saffron Strands | A few |
| Sugar | 1/2 cup |
| Whole Almonds (Badam) | 4 (chopped) |
| Pistachios | 4 (chopped) |
Preparation Time:
5 minutes
Cooking Time:
25 minutes
Instructions:
To begin making the Sindhi Kheerni, follow these simple yet flavorful steps:
-
Boiling the Milk:
Start by bringing the milk to a rolling boil in a deep saucepan. Make sure the milk is stirred occasionally to prevent it from burning at the bottom. Once the milk begins to boil, reduce the heat to a low flame and allow it to simmer. Let the milk reduce by half, a process which will take about 20 minutes. Be patient and keep stirring occasionally to ensure the milk thickens evenly. -
Adding the Flavors:
As the milk begins to reduce, add the cardamom powder (elaichi) and a few saffron strands. Stir well to infuse the flavors into the milk. The saffron will give the kheer a beautiful golden hue and a delicate aroma. -
Sweetening the Kheer:
Once the milk has reduced to about half its original quantity, add the sugar. Stir the mixture vigorously to ensure the sugar dissolves completely and the milk continues to thicken. -
Adding the Seviyan (Vermicelli):
Next, add the thin seviyan (semiya) into the milk mixture. Stir gently and let the seviyan soften and wilt down in the simmering milk. This will take a few minutes, and you’ll begin to see the seviyan absorb the milk, becoming tender and flavorful. -
Finishing Touches:
After the seviyan has cooked and the kheer has reached a creamy consistency, turn off the flame. Transfer the Sindhi Kheerni into a serving platter or individual bowls. -
Garnishing:
Finally, garnish the kheer with crushed almonds (badam) and pistachios for a delightful crunch and extra flavor. The nuts will add a lovely contrast to the creamy texture of the kheer.
Serving Suggestions:
Sindhi Kheerni is traditionally served with Puri and Jeera Aloo Sabzi for a delightful Sindhi breakfast. The combination of the rich, creamy kheer with the crispy puris and flavorful potatoes creates a well-balanced, satisfying meal. Alternatively, you can also serve Sindhi Kheerni as a dessert after a delicious meal of your choice, such as Hare Pyaz Ki Puri along with Methi Chana for a truly indulgent treat.
Tips:
- To make the kheer extra indulgent, you can add a tablespoon of ghee while boiling the milk. It enhances the richness of the dessert.
- If you prefer a thicker kheer, you can cook it for a little longer to allow the milk to reduce further.
- Feel free to adjust the sweetness according to your taste by adding more or less sugar.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 4g |
| Carbohydrates | 28g |
| Fat | 10g |
| Fiber | 1g |
| Sugar | 20g |
The Sindhi Kheerni is a perfect balance of richness, sweetness, and texture, making it a beloved dish that spans generations. With its simple yet elegant flavor profile, it stands as a testament to the traditional culinary excellence of the Sindhi cuisine, and once you try it, you’ll surely be coming back for more. Enjoy this dish with family, and make it a part of your own culinary traditions!
