Shevayinchi Kheer
A comforting milk pudding made with roasted vermicelli, gently simmered until creamy and lightly sweet. This festive Indian dessert is simple to make and tastes lovely warm or chilled.
For 4 servings
- prep
Measure and ready the ingredients.
Break the vermicelli into shorter pieces if needed. Crush the cardamom seeds and keep the cashews, raisins, and sliced almonds ready.
- saute · ~5 min
Roast the vermicelli and nuts in ghee.
1.Heat ghee in a heavy pan over low to medium heat.2.Add cashews and raisins and cook until the cashews turn light golden and the raisins puff up.3.Add vermicelli and roast, stirring often, until lightly golden and fragrant.TIPKeep the heat gentle so the vermicelli browns evenly and does not burn. - boil · ~7 min
Add milk and bring it to a gentle boil.
Pour in the milk carefully and stir well to loosen the roasted vermicelli. Add the crushed cardamom and bring the mixture to a gentle boil over medium heat.
- simmer · ~15 min
Simmer until the kheer turns creamy.
Lower the heat and cook, stirring often, until the vermicelli softens and the milk reduces slightly. The kheer should look creamy but still pourable.
TIPStir the bottom and sides of the pan often to prevent the milk from catching. - mix · ~3 min
Stir in the sugar.
Add sugar and mix until fully dissolved. Cook for 2 to 3 minutes more so the kheer comes together.
- garnish
Top with sliced almonds.
- serve
Serve warm or chilled.
Spoon the shevayinchi kheer into bowls. Serve warm for a cozy dessert, or chill and serve cold once it thickens further.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the vermicelli only to light golden; it will keep darkening slightly once the hot milk goes in.
- 2Use a heavy-bottomed pan and scrape the base often while simmering so the milk solids do not catch and scorch.
- 3Add sugar only after the vermicelli has softened, or it can slow the noodles from cooking properly.
- 4Keep the kheer a little loose on the stove; it thickens noticeably as it cools, especially when chilled.
- 5If serving cold, stir in a small splash of milk before serving to loosen the texture back to creamy.
- 6Fry the cashews and raisins first in ghee so the nuts stay crisp and the raisins plump up for better texture.
Adapt it for your goals.
Jaggery
Swap sugar for grated jaggery for a deeper, more earthy sweetness; cool the kheer slightly before adding so the milk does not split.
veganVegan
Use coconut milk or almond milk and replace ghee with coconut oil for a dairy-free version with a different but pleasant aroma.
saffronSaffron
Steep a few saffron strands in warm milk and add during simmering for a festive color and richer aroma.
low sugarLow-sugar
Reduce the sugar and let the natural sweetness of milk and raisins come through for a lighter everyday dessert.
Why this is on our healthy list.
Calcium From Milk
Full-fat milk contributes calcium and protein, making this dessert more nourishing than a syrup-based sweet.
Energy and Satiety
Vermicelli, milk, and nuts make the kheer filling and comforting, suitable for festive meals or a small dessert portion.
Good Fats and Crunch
Cashews and almonds add healthy fats and some micronutrients along with texture that balances the creamy pudding.
Frequently asked questions
Vermicelli keeps absorbing liquid as it sits. Thin it with a little hot milk if serving warm, or chilled milk if serving cold.
