Vermicelli kheer is a popular sweet dish consumed in various parts of India and very closely resembles rice pudding. It is traditionally enjoyed during festivals and celebrations but can be made
anytime. The basic ingredients required for the dish are roasted vermicelli, milk, sugar, cardamom and saffron.
I have seen some kheer incorporating rose syrup, which very much appeals to my Armenian sensibilities, so I have chosen to include it. Saffron is often used to prepare kheer, but it also is not absolute, so feel free to include or omit both ingredients at your pleasure. The cardamom is the essential spice in kheer. If you choose to omit the rose syrup, increase the sugar in the recipe to ½ to ¾ cup based on your preferences.
Sourcing toasted Indian vermicelli was easy in my small town; it was well-stocked at the local supermarket. If you have issues sourcing the product, you can toast your Italian vermicelli or another similar noodle in a small quantity of vegetable oil over medium-low heat until the noodles become golden brown.
Kheer can be enjoyed either warm or chilled. I think vermicelli kheer would make a great treat for a picnic. For this, simply portion into 1-cup wide-mouth glass jars fitted with lids and keep them in the cooler until you’re ready to tuck in.
Serves 6-8
INGREDIENTS:
2 cups seviyan (Indian vermicelli noodles)
1 ½ tbsp ghee or oil
¼ cup sugar
4-5 pinches of saffron threads (optional)
8 cardamom pods, crushed
¼ cup rose syrup (optional)
5 cups whole milk
¼ cup chopped almonds, toasted
¼ cup raisins – Green Sultanas are my favourite raisin variety in this dish, but use what you have or prefer
Choose a combination of any or all of the following to be used as a garnish: Toasted crumbled almonds, pistachio slivers, dried rose petals, sugared flower petals, and roasted cashews.
DIRECTIONS:
- Heat the oil or ghee over medium-low heat in a pot and toast the vermicelli noodles and cracked cardamom pods for 3-5 minutes.
- Add milk, almonds, raisins, and saffron (if using), and stir continuously until the milk comes to a boil; reduce the heat to low. Let the seviyan simmer in milk for 3-4 minutes while stirring every minute.
- Next, add sugar and bring the milk to a boil while keeping the heat at medium to let the milk thicken and reduce slightly. Turn off the heat and now add the rose syrup; allow this to cool for 2-3 minutes.
- Transfer the cooked seviyan to a serving bowl or into individual serving dishes and top with your choice of garnishes.
- Serve immediately or cover and chill in the fridge and serve once cold. If you choose to chill the kheer, it will become thicker. If you want to loosen the texture, stir in a small amount of milk.
