Vermicelli Pudding/Shevyachi Kheer
This pudding is a comforting dessert for any time of the year and any time of the day. The silky texture of the pudding has a soothing effect on your soul, trust us – it’s our favorite dessert when we’re feeling stressed. The delicate texture of the vermicelli blended with the creamy milk makes you keep going back for more.
Ingredients
- 5 cups whole milk
- 2 tbsp unsalted butter OR ghee
- ½ cup vermicelli broken into ½ in pieces
- ⅓ cup slivered, blanched almonds + 1 tbsp
- ½ cup sugar or per your taste
- pinch of salt
- 2 tbsp golden raisins (optional)
- pinch of saffron soaked in 1 tbsp warm milk
- ½ tsp cardamom powder OR cinnamon powder
Instructions
- Bring the milk to a boil in a heavy saucepan over medium heat. Stir frequently to prevent the milk from burning. Once the milk reaches its boiling point, reduce the heat and let the milk simmer for two minutes. Stir frequently during this time to make sure the milk does not burn.
- Meanwhile, in a sauté pan, melt the butter or ghee over medium-low heat. Add the vermicelli to the melted butter. Sauté the vermicelli for 2-3 minutes or until it is light brown. Since vermicelli is very delicate, it can burn quickly so watch it carefully and stir the vermicelli frequently. Lightly toasting the vermicelli enhances its flavor.
- Add the toasted vermicelli to the simmering milk along with the 1/3 cup almonds. Let the milk simmer for about 5-7 minutes while frequently stirring it to prevent the vermicelli from lumping. The pudding will start to thicken. The consistency of the pudding is a personal choice. If you think it is too liquidy, keep simmering a little longer.
- Now add the sugar, salt, raisins, and saffron/milk mixture and continue to simmer for three more minutes. Add the ground cardamom or cinnamon, give it a good stir, and turn the heat off. Pour the pudding in a serving bowl and garnish it with the remaining almonds. Serve at room temperature or cold.
Notes
As the pudding cools down, it will become thicker.
