Ingredients
1 stick butter
2 handful very fine vermicelli
4 cup milk
1 pt whipping cream
1 handful raisins
3 tbsp sugar
4 almonds (optional) peeled
1 and thinly slice
Directions
1. Melt butter in 4 qt. pot
2. Break vermicelli into 3 inch pieces. Over low heat
stir vermicelli into butter till it turns lightly
brown. 3. Pour in the milk and stir over medium heat
till the milk boils. 4. Put in the raisins, almonds
and sugar. 5. Continue to cook under low heat for 10
minutes. 6. Add whipping cream and continue to cook
for a couple of minutes. 7. Remove from heat and
when cool, chill in the refrigerator before serving
Recipe By : Somesh Rao
Servings: 1 servings
Kheer [Vermicelli Pudding] Recipe brought to you by Recipe Ideas
Categories: Asian; Dessert; Indian
The History of Recipes
Transcribed cooking instructions as a concept can be traced far back into ancient history, at least as far back as early Egypt, and maybe even further. In practice though, these, old recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe discovered, according to historians are some stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. Moving our culinary historical trip onwards, there were two recipe books which appeared in the 1300s ; one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, they have no connection with the spicy food that is familiar to us all today, but instead recipes for the types of food eaten by the rich and wealthy people of that time. Later on, in the 15th century, people returning from the crusades brought us many foods and herbs from the holy land, including spices such as parsley and basil. The introduction of these new culinary ideas was responsible for an explosion in cookery books, many of which are now in private libraries. Over the next few hundred years, the rich and powerful families of the West competed to offer the most exotic meals, and consequentially chefs and their recipe collections were greatly in demand. However, it was during the 19th century the formal cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, trying out, and publishing popular recipes of the day. When we get to the 20th century, cookery books are in great demand, mostly as a result of better eduction, leisure time and having more money. The arrival of TV gave us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Kheer [Vermicelli Pudding] recipe.
