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Sevunaru Kiru (Vermicelli Dessert)

September 12, 2009

vermicelliServes 6


200g vermicelli
2 tbsp ghee / margarine
1 tin condensed milk
½ liter fresh milk
20g dry raisins
20g chopped Kanamadhu or almond
1 tsp vanilla essence
¼ tsp cardamom powder
¼ tsp cinnamon powder


1. Heat ghee in a pan. Add chopped nuts and raisins. Transfer to a plate when golden brown.
2.  Add vermicelli to the same pan and roast until it turns golden brown.
3. Add fresh milk, condensed milk, vanilla essence, cardamom powder and cinnamon powder.
4. Cook on a low heat until the mixture thickens.
5. Add the roasted nuts and raisins (Leave a little for garnishing).
6. Transfer to a serving dish.
7. Garnish and serve chilled.

3 Comments leave one →
  1. mariyam permalink
    July 27, 2011 12:19 pm

    Thankyou for the recipe 🙂

    I have one question though. What kind of vermicelli do you use to make this? Rice vermicelli?

    • dhumashi permalink*
      July 9, 2013 9:47 pm

      yes, rice would be fine

  2. goinfishing permalink
    October 1, 2011 4:32 pm

    how come there is no recipe for kiru boakiba ..

    google has let us down badly

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