Skip to content
Traditional Heritage
Vermicelli Kheer
Ingredients
- ½ cup roasted vermicelli
- 2 cans evaporated milk
- 5 tbsp sugar
- ½ tsp cardamom powder
- 2 tbsp ghee
- 1 tbsp cashews
- 1 tbsp raisins
- ¾ cup water
Directions
- Heat 1 tbsp ghee in a pan. Add the roasted vermicelli and roast for about 15 seconds. Add the water and cook the vermicelli for 1–3 minutes.
- Add the evaporated milk, mix well, and bring it to a boil.
- Add the sugar and stir until it dissolves.
- Cook for 2–4 minutes, allowing the vermicelli and milk mixture to thicken slightly.
- Switch off the heat and stir in the cardamom powder.
- In another pan, heat the remaining 1 tbsp ghee. Roast the cashews until golden brown (about 10 seconds), then add the raisins. Stir briefly and switch off the heat.
- Add the roasted cashews and raisins to the vermicelli kheer.
- The kheer (payasam) is ready to serve and enjoy.
