Kheer or Vermicelli Pudding is a term used for milk pudding. In some region of India they call it payasam.
This simple recipe of Vermicelli Pudding is prepared mainly with Vermicelli. It uses a handful of other ingredients for a lighter dessert. You can also replace vermicelli with rice, sago, tapioca pearls etc. For flavor, cardamom (MUST!), cashews, raisins, almonds etc are used. Sometimes some recipes use condensed milk for a rich flavor. I prefer desserts with minimal sugar. They offer mild sweetness and are best suited after a heavy meal.
The process of slow cooking milk along with the vermicelli gives it a thick texture. It comes out fabulous in 15 minutes.
Preparation time: 2 minutes
Cooking time: 15 minutes
Serves: 4
Ingredients
Milk (Pasteurized) – 2 1/2 cups
Wheat Vermicelli plain – 1/2 cup (*see notes)
Granulated Sugar – 4 tbsp, (less sweet) depending on sweetness
Cardamom – 1, powdered or whole seeds
Cloves – 2 (optional)
pinch of salt
Directions
1. Take a deep-bottomed container with milk (if its not boiled then get it to a boil) on medium heat. Add vermicelli, cardamom, cloves if using, sugar and salt.
2. Using a wooden spoon give it an occasional stir so the milk does not stick to the bottom. As it thickens keep stirring. This takes up-to 15 minutes or less. Turn off heat and remove from stove top.
If it becomes too thick add more milk at the end depending on how much thick you love to have.
3. Serve hot. You can drink it or have it like a dessert.
Once cooled, store it in the fridge covered.
Cook’s tip:
Heat it and serve. You can store it for 3 days in the fridge.
Notes:
*Feel free to add your choice of nuts like raisins, cashews, or others. I skipped them this time as they were out of stock, but it still turned out delicious!
*If you can’t find this one, you can also opt for rice vermicelli as a substitute. I prefer the non-roasted one as I like it white and not brown.
More dessert recipes click below 👇:
Layered Jelly & Custard Dessert
Stay Healthy! ☺
