Vermicelli kheer
The name, Kheer, is derived from the Sanskrit word for milk, ksheer - this is also the archaic name for rice pudding. It is a chilled south asian dessert, made from slow-cooked rice, milk and sugar - very like rice pudding. Rice can be substituted for daal, bulgar wheat, millet, tapioca, vermicelli and sweetcorn. It was a part of the ancient Indian diet.
Here I’ve used vermicelli, making this vermicelli kheer, but you could swap it out for any other grain.
Typical flavourings
Saffron, cardamom, raisins, desiccated coconut, nuts (especially pistachios, cashews and almonds)
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Vermicelli kheer
Cook10 mins
Chill40 mins
Serves2
- Vegetarian
Scale
Ingredients
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Method
- Heat ghee up in a pan
- Add the broken vermicelli
- Stir constantly and roast until golden brown
- Heat another tbsp ghee in a pan and roast cashews and almonds until light brown, add the raisins (if you’re adding them) and allow to heat up slightly, then set aside
- Boil milk in the nut pan - over a medium flame
- Add vermicelli to the milk when it starts to boil, stir and cook until soft, for about 5-7 mins - do not overcook
- Add sugar, raisins, nuts and cardamom powder. Cook until sugar dissolves and it starts to thicken
- Cook for 2-3 mins and turn off the flame, add the rest of the milk and cool to room temp for 5-10 mins
- Transfer vermicelli kheer to a large serving bowl, place it in the fridge for at least 30 mins to chill. If its too thick then add more milk
- Garnish with more nuts
