Vermicelli pudding or semiya kheer is one of the most common and easy Indian desserts. This is easy to make and readily available in the market. It takes hardly 10 minutes to prepare 4 servings of this pudding. It tastes great when chilled.
In Indian cuisine, our food menu is incomplete without desserts. Since this is an easy option and tastes equally great, I often prefer making this pudding for my family.
Vermicelli Pudding
Ingredients Required
Vermicelli - Roast them if not roasted, vermicelli
Milk - Full cream milk gives a rich pudding, but any milk will be equally good.
Condensed Milk - this will thicken the pudding nicely. Alternatively, you can simmer the milk to reduce it before adding the vermicelli.
Sugar - Substitute jaggery powder. If condensed milk is added, check sweetness before adding any.
Ghee - 1 - 2 tbsp
Saffron - This is optional but adds flavor and color to the pudding.
Garnish - dry fruits, dried rose, edible silver lines, saffron strands, etc. Choose whatever is available to you.
Instructions
Heat 1 tbsp ghee (clarified butter) in a deep pot or saucepan. When ghee is hot, saute the dry fruits until they turn color. It will take 10 - 15 seconds only. Remove the dry fruits and keep them aside in a dry bowl.
Then add vermicelli to the hot pan and stir on low flame for 1 - 2 minutes until they change color. Then add milk to the pot and stir to mix. Add saffron strands to it. Simmer on low flame for 10 minutes or until vermicelli is soft and milk is slightly reduced. Add condensed milk, stir, and simmer for 5 - 10 minutes. Keep the flame low. Don't add sugar if condensed milk is added to the pudding/ kheer. Once done, add roasted dry fruits
Note:
- If you are not adding condensed milk, then add sugar.
- Add jaggery powder after you turn off the heat so the milk won't curdle.
Similar Recipes
Vermicelli Pudding Recipe
Vermicelli Pudding
Equipment
- 1 Heavy Bottom Pan
- 1 Spatula
Ingredients
- ยฝ ltr Full cream milk
- ยผ cup Vermicelli
- ยผ cup Condensed Milk (or ยผ cup sugar or as per taste)
- 8 - 10 Saffron Strands
- 1 tsp Cardamom Powder (3 - 4 cardamom)
- 8 - 10 Cashew Nuts roughly chopped
- 8 - 10 Almonds roughly chopped
- 8 - 10 Pistachio roughly chopped
- 12 - 15 Raisins
- 5 - 6 Dates Roughly chopped
- 2 tbsp Ghee or clarified butter
Instructions
- Heat 1 tbsp ghee (clarified butter) in a deep pot or saucepan. When ghee is hot, saute the dry fruits until they turn color. It will take 10 - 15 seconds only. Remove the dry fruits and keep them aside in a dry bowl.
- Then add vermicelli to the hot pan and stir on low flame for 1 - 2 minutes until they change color.
- Then add milk to the pot and stir to mix. Add saffron strands to it.
- Simmer on low flame for 10 minutes or until vermicelli is soft and milk is slightly reduced.
- Add condensed milk, stir, and simmer for 5 - 10 minutes. Keep the flame low. Don't add sugar if condensed milk is added to the pudding/ kheer.
- Once done, add roasted dry fruits. Vermicelli pudding is ready. Refrigerate it for some time before serving, since chilled pudding tastes heavenly.
Notes
- If you are not adding condensed milk, then add sugar.
- Add jaggery powder after you turn off the heat so the milk won't curdle.
Nutrition
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