Photo: Suyash.dwivedi · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Dessert

Vermicelli Kheer

Traditional 6. Vermicelli Kheer recipe

🧺 Ingredients

• 180g thick vermicelli, broken into 2-inch pieces
• 960ml whole milk
• 120g sugar
• 30g ghee
• 15 cashews, fried
• 10 raisins, fried
• ½ tsp cardamom powder

👩‍🍳 How to make Vermicelli Kheer

1. Fry nuts (3 mins, medium heat): Heat ghee, fry cashews until golden, remove. Fry raisins until plump, set aside.
2. Roast vermicelli (4 mins, low-medium heat): Add remaining ghee, then vermicelli. Roast while stirring frequently until lightly golden (visual cue: color turns from white to light cream, smells toasted and nutty).
3. Pour milk (1 min, medium heat): Add milk slowly, stirring to prevent clumping (visual cue: vermicelli absorbs milk immediately).
4. Bring to boil (2 mins, high heat): Continue cooking until milk comes to boil (visual cue: steam rises, milk level increases).
5. Simmer (8 mins, low-medium heat): Reduce heat, keep stirring and cooking until vermicelli is completely soft (visual cue: vermicelli becomes translucent and tender).
6. Add sugar & cardamom (2 mins, low heat): Mix in sugar and cardamom powder, stir well. Cook until sugar dissolves completely (visual cue: mixture becomes sweet, liquid becomes thick).
7. Finish (1 min): Remove when consistency is thick and pouring (not runny). Garnish with fried nuts and raisins.

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