Vermicelli Pudding

Vermicelli Pudding - Kheer Saviyan

Kheer is a milk pudding made with vermicelli, sugar, and nuts flavored with cardamom powder. A simple and easy recipe that gets done in less than 10 minutes.

Course Dessert, Snack

Cuisine Indian

Keyword kheer, kheer saviyan, pudding, saviyan kheer, sheer kurma, vermicelli pudding

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 353kcal

Cost $10

Ingredients

2 tbsp Butter or ghee
1 cup Vermicelli crumbled into small pieces
10 cashew nuts chopped
10 Almonds sliced
20 Raisins chopped (or add 10 cranberries)
6 tbsp Sugar (or 1/4 cup honey)
4 cups Milk whole, full-fat milk
½ tsp Cardamom powder (elichi powder)
½ tsp Vanilla extract (optional)
¼ tsp Salt
¼ tsp Cornstarch (secret ingredient)

Optional (for sheer kurma)

1 tsp Rosewater
¼ tsp Khewra essence

Instructions

In a saute pan, add 1 tbsp butter or ghee and lightly fry the fruit and nuts. Remove the nuts and keep them aside. (1 minute)
Pro tip - Keep the heat on low otherwise the nuts will get very toasty.
To the same pan, add 1 tbsp of butter or ghee and add the crumbled vermicelli. Stir fry on low heat until they get nice and toasted but not brown. (2 minutes)
Pro tip - these can burn easily so keep stirring often and keep the heat to medium-low.
Then, add half the milk and sugar, continue to cook until the sugar has dissolved and the vermicelli has absorbed some of the milk. ( 2 minutes)
Next, add the salt, cardamom powder, vanilla extract, and optional ingredients.
Add cornstarch to the remaining milk and add it to the pan. Bring to a boil and as soon as it comes to a boil reduce heat to simmer. (2 minutes)
Pro tip - this mixture must come to a boil for the cornstarch to activate and thicken the milk.
Now add toasted fruit and nuts making sure to save a few for garnish. Taste and adjust for sweetness. Add more sugar if necessary.
Turn the heat off and serve the kheer garnished with more toasted fruit and nuts.
Pro tip - the pudding does thicken more as it cools so the consistency may need to be adjusted with more hot milk.

Notes

Vermicelli cooks very quickly so cooking it for too long causes it to be very limp and results in a very pasty pudding. You want the vermicelli to hold its shape even after the pudding is ready. That is why I have given you a time guide for every step.
The cornstarch is optional but it will thicken the dish without having to overcook the vermicelli.
The quantity of nuts I gave is optional the truth is I like more nuts so I often use twice as much in my recipes. For example, today, the nuts used for garnish are extra from the recipe.
Chopped dried fruits like dates, figs, apricots make a wonderful addition to this kheer. If you do add them make sure to adjust for sweetness
Sometimes I like to substitute honey or maples syrup for sugar in winter. It adds a wonderful fall flavor my kids love very much.
This kheer will keep in the fridge for 4 to 5 days and will need to be adjusted for consistency with some extra milk.

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