As the crescent moon signals the beginning of Ramadan, a sense of serenity and togetherness fills the air. Days are spent in devotion and reflection, and evenings culminate in joyous Iftar gatherings. What better way to end a fulfilling fast than with a dessert that’s both delicious and heartwarming? Enter Creamy Vermicelli Kheer, a fragrant pudding that’s as rich in tradition as it is in flavour.
Vermicelli Kheer, also known as Semiya Payasam in South India, is a classic Ramadan and Eid dessert enjoyed across the Indian subcontinent and beyond. This dish features thin vermicelli noodles swimming in a creamy, fragrant milk base, delicately flavoured with cardamom, nuts, and a touch of sweetness. Each spoonful is a burst of textures and aromas, a delightful symphony for your taste buds.
But Vermicelli Kheer’s magic extends far beyond its taste. It’s a dish steeped in cultural significance, a symbol of community and shared joy. The act of preparing this kheer together, the gentle simmering of milk infused with spices, is a ritual that binds families and friends closer.
The beauty of this recipe lies in its simplicity. With just a handful of ingredients and minimal prep time, you can create a dessert that will leave a lasting impression. So, this Ramadan, ditch the elaborate desserts and embrace the comforting warmth of Creamy Vermicelli Kheer.
Ingredients:
- 1 cup (200ml) full-fat milk
- 2 cups (400ml) whole milk
- ½ cup (100g) roasted vermicelli (broken)
- ¼ cup (50g) sugar (or to taste)
- 3 cardamom pods, crushed
- A few strands of saffron (optional)
- 2 tbsp ghee
- ¼ cup (40g) mixed nuts (cashews, almonds, pistachios) – chopped
- A pinch of nutmeg (optional)
- A pinch of ground green cardamom
Cooking Method:
Roast the Vermicelli:
In a dry pan over medium heat, roast the vermicelli until golden brown. Keep stirring constantly to prevent burning. This step adds a lovely nutty aroma to the kheer. Set aside.
Infuse the Milk
In a heavy-bottomed saucepan, heat the full-fat milk and half the whole milk (1 cup) over medium heat. Gently crush the cardamom pods and add them to the milk along with the saffron strands (if using). Bring the milk to a simmer, stirring occasionally. Reduce heat to low and let the milk simmer for 10-15 minutes, allowing the cardamom flavour to infuse.
Sweeten the Deal
Once the milk has reduced slightly and is fragrant, add the sugar. Stir well to dissolve the sugar completely. Taste and adjust the sweetness according to your preference.
The Vermicelli Symphony
Now comes the moment to introduce the roasted vermicelli. Slowly add the vermicelli to the simmering milk, stirring constantly to prevent lumping. Continue simmering for another 10-15 minutes, or until the vermicelli is cooked through and the kheer thickens slightly. The consistency should be like a loose porridge.
Nutty Richness
In a separate pan, heat the ghee over medium heat. Add the chopped nuts and fry for a minute or two, until fragrant and lightly golden brown. Be careful not to burn the nuts.
The Grand Finale
Turn off the heat on the milk mixture. Gently fold in the roasted nuts and a pinch each of nutmeg and ground cardamom for an extra flavour boost.
Serving with Love
Spoon the Creamy Vermicelli Kheer into serving bowls and garnish with a few additional nuts and a sprinkle of cardamom powder. Serve warm or chilled, according to your preference.
