Kheer is a type of rice pudding typically made by boiling rice with milk and sugar. It is often flavored with cardamoms, saffron, pistachios or almonds that have been soaked overnight and made into fine paste. Kheer can also be made with Vermicelli- tiny thin noodles. The word “Kheer” is derived from the Sanskrit word “Ksheer” which means milk. Kheer plays an important part in many Hindu festivals and celebrations.
This recipe is made with Vermicelli, which is easily available in any Indian as well as American grocery/super market in small packets.
1 cup Vermicelli
3 tbsp. melted butter (may use Crisco instead)
4 cups of 2% Milk
3 tablespoons of fat free milk powder
1 cup of sugar
1 teaspoon. Cardamom powder
8 flexes of Saffron
15 pieces of sliced almonds.
Keep a medium size sauce pan on low fire and add the butter. Stir for a minute and add Vermicelli. Stir it for 2 minutes (till golden brown) and add Saffron, Cardamom powder
and milk. Stir for a minute and add sugar. Increase the heat to high and keep stirring the mixture till the sugar dissolves completely. Decrease the heat to medium and keep on stirring till the vermicelli is cooked. It takes almost 10 to 12 minutes. You may take it in a small bowl and taste it. If it is soft and tender, it is ready. You may add extra sugar as per your taste and mix it well. If you think it is too sweet, add ½ a cup of extra milk and stir properly. Take it out in a suitable bowl or in individual pudding bowls and garnish with sliced Almonds as show in the picture.
This pudding is served at room temperature with Puries (Indian special kind of fried bread). But could be enjoyed without it as a warm or cold pudding. For cold pudding you will have to refrigerate it at least for couple of hours. This could be stored in the fridge for a week and could be served by warming up by adding some milk if you want it warm.