Kheer is a term used for milk pudding. In some region of India they call it payasam.
This simple recipe is prepared mainly with Vermicelli and 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 less sweet dessert with minimal sugar to give mild sweetness and is best suited after having a heavy meal.
The process of slow cooking of milk along with the vermicelli gives it a thick texture which comes out fabulous in 15-minutes time.
Preparation time: 2 minutes
Cooking time: 15 minutes
Milk (pasteurised) – 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
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.
Heat it and serve. You can store it for 3 days in the fridge.
*Add nuts of choice such as raisins, cashews etc. They were out of stock so I prepared it without them and still tasted lovely.
*Can also use Rice Vermicelli if this one is not available. I prefer the non-roasted one as I like it white and not brown.
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Stay Healthy! ☺