Sindhi Kheerni: Explore The Sweet Delight Of A Traditional Dessert

Sindhi Kheerni is a rich and creamy traditional dessert with a distinct place in Sindhi cuisine. This exquisite sweet delicacy mixes aromatic tastes, silky texture, and dried fruit richness. Sindhi Kheerni Recipe is a Sindhi kheer made with a lovely type of seviyan. This cardamom and saffron-flavored kheerni is generously topped with almonds and served with puris as a traditional combination.

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Origins & Significance

Sindhi Kheerni has a long history that may be traced back to Sindhi culinary traditions. To symbolize prosperity, happiness, and celebration, this sweet delicacy is usually offered at festivals, weddings, and other special occasions. Its velvety texture and sweet flavor make it a favorite of both Sindhi households and dessert lovers.

Cooking & Serving

Preparation Time:
15 mins

Cooking Time:
30 mins

Serves:
4 People

Key Ingredients

Sindhi Kheerni:
- 1 litre whole milk
- Thin Semiya (Seviyan) 50 g
- 1/2 cup sugar or jagery, to taste
- 1/4 cup coarsely chopped mixed dry fruits (almonds, pistachios, cashews)
- 1/2 teaspoon ground cardamom
- Saffron threads, pinch
- 1 tablespoon clarified butter (ghee)
- a few strands of saffron for decoration

Recipe: Step-by-Step Preparation

In a heavy-bottomed pan over medium heat, melt the ghee. Cook for a few minutes, or until the moist rice turns slightly yellow.
In a small saucepan, bring the milk to a boil. Reduce the heat to low and simmer the rice, stirring frequently to prevent it from sticking to the bottom.
Add sugar, cardamom powder, and chopped dried fruits to the pan. Cook for another 10-15 minutes, or until the sugar dissolves and the flavours blend, stirring constantly.
Melt a tablespoon of ghee in a separate pan. Cook until the thin seviyan gets crispy.
Allow boiling milk to enter the seviyan pan.
Continue boiling the milk until it reaches a creamy consistency.
To give the kheer a beautiful golden hue and a subtle aroma, add a few strands of saffron.
After adding the crushed dried fruits, cook for 5 minutes.
Remove from the heat and serve immediately with poori or as a dessert after dinner.

Serving Suggestions and Appreciation

Sindhi Kheerni is traditionally eaten hot with poori or as a post-meal dessert.
It can also be served chilled, making it a refreshing dessert.
This dish is also eaten alone as a sweet ending to a meal, or it can be combined with crispy puris or flaky parathas for a delightful combination.
The creamy smoothness, nutty crunch of dry fruits, and cardamom hint make a fantastic flavor combination that will leave your taste buds wanting more..

Nutritional Benefits of Sindhi Kheerni

Carbohydrates: The major component in this recipe is seviyan (vermicelli), which is high in carbohydrates. Carbohydrates are the body’s principal energy source.
Protein: Sindhi Kheerni contains a lot of protein because milk is the major ingredient. You also have a handful of dry fruits, which adds value.
Fat: The milk and ghee (clarified butter) used in its preparation provide the majority of the fat in this delicacy. While it adds flavour and richness, because to the high fat content, this dish should be consumed in moderation.
Milk, a good source of calcium, is an important element in Sindhi Seviyan Kheerni.
Vitamins and minerals: The addition of dried fruits to this dish provides some of these nutrients.

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