Most cuisines and cultures have at least one recipe that uses long and dried vermicelli noodles made with either wheat flour, rice or mung beans. Vermicelli, sugar and milk are the base ingredients of several desserts in Asia and the Middle East. Kunafa, baklava, sweet vermicelli nests, or simply toasted vermicelli with powdered sugar, and the Indian kheer are all made with the above three basic ingredients. The rice or mung vermicelli is steamed for use in desserts, wraps or noodle bowls. Then there is the fideo and angel hair, which are used in soups and pastas.

This is one of the easiest desserts or main sweet entree that can be whipped up in 20 mins. Aai (my mother) always made a special lunch on Sundays that included this kheer. Vermicelli is also known as semiyan, sevai, or shevai and the generic term kheer or payasam stands for a milk based runny sweet.

Since this is very easy to make, I tend to make it quite often, especially on Sundays or even mid-week as it keeps quite well in the fridge. There are several versions of this kheer even within India and the one I make is typical of the state Maharashtra in India. This is a go-to dessert, which comes together easily, while you can be doing something else in the kitchen.

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Step by Step

1. Heat a pan and add 1 tsp ghee.
2. Take 1/2 c of vermicelli and gently break them into half. Add the crushed vermicelli and on a low flame shallow fry it in the ghee till it turns golden.
3. Add the 3 c milk, nuts, saffron, and cardamom.
4. Bring to a boil on medium heat while stirring occasionally.
5. After the milk boils, turn down the heat and allow the kheer to bubble gently while stirring and scraping the cream from the sides.
6. Add 1/4 cup sugar bit by bit to taste. You may not need the entire amount.
7. After 15-20 minutes, the milk will thicken and you can turn off the heat.

Some Tips

Vermicelli can be bought either already fried or raw. I used the raw one in this recipe but the fried one works just as well. I still fry it in a bit of ghee to freshen the flavor.

If your vermicelli has been sitting around for too long, it may need to be rinsed. To do this, after you have fried it, add 1/4 c water and turn off the heat. Drain the water off and this will help freshen up old vermicelli.

I like to boil the kheer till the milk becomes little thick and creamy. This is just a personal preference and if you prefer it more runny you need not boil it after adding sugar.

Vermicelli kheer can be served hot, warm or cold so it depends on your preference. If it is a main dish served with pooris then it should be hot or warm, but if you are serving it as a dessert after the meal, it can be served cold.