If you've ever been to India or an Indian restaurant, you've probably tried kheer, which is a dessert similar to rice pudding. Did you know that kheer can also be made with vermicelli? Whether with rice or vermicelli, you'll love and find out how to make this snack. Indian kheer, whether made from rice or vermicelli, is very easy to make and guaranteed to keep you and your guests hooked.
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Method 1 of 2: Making Kheer Nasi
Step 1. Learn about kheer
Kheer is a dessert similar to rice pudding. These foods generally come from countries in South Asia, such as India and Pakistan, and are served on certain occasions. This year-round meal can be served with a variety of toppings, from chopped nuts, such as pistacio or almonds, to spices, such as cardamom and kuma-kuma.
- There is no standard recipe for kheer. Recipes for kheer vary depending on each family as well as specific regional areas.
- Kheer is also known as khir, payasam, payasa, or kheeri.
Step 2. Purchase materials
You need to buy ingredients before cooking kheer. Although the recipe is simple, you will need to go to an Indian grocery store if your local supermarket doesn't sell the ingredients you need.
- Ingredients needed to make four servings of kheer: 1 cup slightly overcooked rice, 2 cups milk, 3 tablespoons sugar, 1 tablespoon raisins, 1 tablespoon chopped pistachios, 1 tablespoon chopped almonds, 1/8 teaspoon cardamom powder, and a pinch of kuma.
- You can use any type of rice to make kheer, such as long grain rice or basmati rice. It's best not to use rice that has been flavored like jasmine rice or coconut rice.
- Leftover rice can be used to make kheer.
- If making rice for kheer, the rice can be made to resemble leftover rice with a slightly firm texture.
Step 3. Prepare the pan and ingredients
Before making the kheer, heat the pan then prepare the kuma-kuma and raisins so that they are ready to use. This is done so that the kheer does not burn while the ingredients are being mixed.
- Soak the raisins in a little water to expand.
- Use a small or medium sized skillet to make kheer.
- Heat a skillet over medium heat on a gas or electric stove.
- Mash the kuma-kuma and a pinch of sugar with a pestle and mortar while the pan is heating then set aside.
Step 4. Cook the kheer
Kheer is ready to cook when the pan is preheated and the ingredients are prepared. Don't let the pan get too hot so the kheer doesn't burn.
- Put a cup of rice and two cups of milk in the pan. Then, stir gently. If you like a softer texture, mash the rice before mixing it with the milk.
- Add the kuma-kuma and sugar mixture to the rice and milk mixture.
Step 5. Stir and cook the dough
Don't let the pan get too hot so the dough doesn't burn. Knead the dough until it reaches the desired consistency.
Let the dough thicken and adjust the consistency. Some people prefer a thinner kheer like chowder. There are also those who like thicker kheer like oatmeal
Step 6. Add sugar and other ingredients
When the kheer has reached the desired consistency, add 3 tablespoons of sugar, raisins, and nut mixture. Stir these ingredients into the dough.
- Add the sugar before adding the raisins and nut mixture. You can taste the kheer first before adding the sugar.
- Strain the raisins and add them to the mixture along with 1 tablespoon of chopped pistachios and 1 tablespoon of chopped almonds.
- Remove the skillet from the heat and add 1/8 teaspoon of powdered cardamom.
Step 7. Serve and enjoy
Kheer is ready to be served and enjoyed. Kheer can be served hot or cold according to your taste.
You can also add a little pistacio or chopped almond for sweetness
Method 2 of 2: Making Kheer Vermicelli
Step 1. Learn about kheer vermicelli
Kheer vermicelli is a popular variation of the dessert kheer. These foods generally come from countries in South Asia, such as India and Pakistan, and are served on special occasions. This year-round dish is quite easy and quick to make. In addition, kheer vermicelli can be served with a variety of toppings ranging from chopped nuts, such as pistacio or almonds, to spices, such as cardamom and kuma-kuma.
- There is no standard recipe for kheer. Recipes for kheer vary depending on each family as well as specific regional areas.
- Kheer vermicelli is also known as semiya payasam.
Step 2. Purchase materials
You need to buy ingredients before cooking kheer vermicelli. Although the recipe is simple, you will need to go to an Indian grocery store if your local supermarket doesn't sell the ingredients you need.
- Ingredients needed to make four servings of kheer vermicelli: cup roasted vermicelli; 2 cups warm milk; cup sweetened condensed milk; 2-3 tablespoons of mixed nuts and dried fruit; teaspoon cardamom powder; 1 tablespoon ghee; a pinch of germs.
- If you live near an Indian grocery store, you can buy ready-to-use roasted vermicelli without having to roast the vermicelli first.
- Milk can be measured according to the desired thickness of the kheer.
- Use dried fruit and nuts such as raisins, dried cherries, cashews, almonds, or pistachios.
- Ghee is a type of Indian butter. If you don't have one, you can use clear butter.
Step 3. Roast the fruit, nuts and vermicelli
Dried fruit and nuts need to be roasted before cooking the kheer vermicelli. If you don't have an Indian grocery store near your house or you want to make your own, you'll need to roast the vermicelli first.
- Use a small or medium skillet to roast the fruit, nuts, and vermicelli.
- Heat a skillet over medium heat on a gas or electric stove. Then, enter ghee.
- When the ghee has melted, add the dry beans and roast until lightly browned. Then, add the raisins and roast until fluffy. Set aside the roasted nuts and dried fruit while you roast the vermicelli.
- Add the vermicelli and fry until lightly browned with the ghee or clear butter remaining in the pan. Then, leave the vermicelli in the pan.
Step 4. Cook the vermicelli kheer
Kheer vermicelli is ready to cook once the fruit, nuts and vermicelli have been roasted. Don't let the pan get too hot so the rice noodles don't burn.
- Put the milk and a few nuts into the pan containing the roasted vermicelli.
- Cover the pan and cook the vermicelli for 6-8 minutes.
Step 5. Add sweetened condensed milk, cardamom and kuma-kuma and continue cooking
When the vermicelli is cooked, remove the lid from the pan and add sweetened condensed milk; teaspoon cardamom powder; and a pinch of germs.
- Taste the vermicelli mixture then add sweetened condensed milk if you want a sweeter kheer.
- After adding the sweetened condensed milk, cardamom, and kuma-kuma, cook the vermicelli mixture for a few minutes until it reaches the desired consistency.
- Let the dough thicken and adjust the consistency. Some people prefer a thinner kheer like chowder. There are also those who like thicker kheer like oatmeal.
Step 6. Garnish the kheer vermicelli with the remaining dried fruit and nuts
Use the remaining dried fruit and nuts to sprinkle over the kheer. If you like, you can garnish the kheer with other fruits and nuts for a more complex flavour.
Step 7. Serve and enjoy
Kheer is ready to be served and enjoyed. Kheer can be served hot or cold according to your taste.
You can also garnish the kheer vermicelli with fruits such as strawberries, bananas, or apples for added flavor or sweetness
Warning
- If you have diabetes, please replace sugar with other sweeteners.
- Don't make kheer if you have a dairy or gluten allergy.
