VERMICELLI KHEER

Vermicelli Kheer is one of the Indian deserts which is mostly prepared for festivals and birthdays. I made it whenever I carved it. 😜 Vermicelli kheer is our family's favourite desert. It tastes awesome when chilled. It is served with a whole meal or sometimes after dinner dessert. 

Vermicelli Kheer is like the sheerkurma. But sheer kurma is a Shahi dish where you will add more dry fruits and full-fat milk.  I don't like full-fat milk. Most of the time I prepared it with cow milk. The vermicelli Kheer is made up of whole wheat vermicelli, milk, sugar and dry fruits. I prefer to use cashew, almond, kismis and cardamom powder. You can add pista, dates, and more dry fruits to make it rich and more tasty aka Shirkurma.

WHAT IS VERMICELLI? 

Vermicelli is also known as seviyan. There are different varieties available in the market. Whole wheat, semolina and durum wheat. Seviyan kheer is generally made with whole wheat vermicelli. There are different types of recipes as per each state. The South Indian and North Indian versions are different. It is my version and I want to store it on my blog.

SIMPLE AND QUICK WAY TO PREPARE 

Kheer mostly tastes best in full-fat milk. But in my family, we don't like full-fat milk at all. So I prefer to make any kheer in low-fat milk only. 

Though nowadays we get roasted vermicelli but I prefer to roast slightly in a ghee before making kheer. It enhances the taste. 

I roast the vermicelli in ghee till it changes colour and then in the same pan add boiled milk. Here I used cow milk. Stir for a while and then add sugar. And then again stir and let it boil for some time. Lastly, add fried dry fruits and cardamom powder. Let the kheer boil for some time or until the vermicelli cooks.

Maybe it is not new for you as a reader. But still, check out my simple and quick recipes of Vermicelli Kheer 😋

VERMICELLI KHEER RECIPE 

Cuisine: Indian             Type: Desert

Quantity: 2 people 

Cook Time: 15 minutes 

Author: Neeta Kadam 

INGREDIENTS : 

Vermicelli : 1 small cup 

Milk: 500 gm

Sugar: 2 Tbsp  or (as per your taste)

Dry fruits : 

cashew 1 tsp

almond 1 tsp

kismis 1 tsp 

Ghee  

Kesar (a few strands)

Cardamom powder: 1/4 tsp 

Pre- preparations:

Soak saffron strand in 2 Tbsp milk. 

Fry dry fruit separately.

Make cardamom powder in the grinder.

DIRECTION 

1. Heat 1 tbsp ghee in a pan and roast the vermicelli for a few seconds if you are using a roasted one. 

If you are using non-roasted then roast the vermicelli till it changes the colour.

2. Now add boiled milk to this pan and stir continuously. 

3. Let the milk boil for 5 minutes. Then add sugar as per your taste. Stir it continuously. 

4. In another pan take 1 tbsp ghee and fry all dry fruits one by one. 

5. Check out the consistency of the kheer. 

6. Now add fried dry fruits to the kheer and saffron milk and stir continuously.

7. Lastly add cardamom powder and mix it very well.

8. Let the kheer boil for some time. And then switched off the flame. 

Your delicious vermicelli Kheer is ready to serve. You can serve it hot, warm or chilled. It tastes awesome in any form. 

Check out video of the vermicelli kheer recipe here. 

Tips : 

# Fry dry fruits one by one only. If you put everything together it might get burned. 

# Soak saffron strand in milk at least 15 minutes before. 

# Do not add too many vermicelli. Keep the quantity low because once it cools it will thick and you may not get kheer.

# Add cardamom powder in the end only it enhances the taste. 

# This can be served to your toddler too. 

My twin toddler loves it. I generally made it on Dr. Babasaheb Ambedkar Jayanti and on birthdays. It tastes awesome with Puri too. We prefer to have it after dinner as a dessert. 

QUESTION OF THE DAY: 

Do you like Kheer? Which one is your favourite?

This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Dr. Preeti Chauhan.

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