60 gRed Rice Vermicelli or any Vermicelli of your choice (approx ½ cup)
1 ½ to 2 tablespoon Butter or Ghee
2 to 2 ½cupsWhole Milk
3 to 4tablespoon Sugar (adjust to taste)
8 to 10 Saffron strands or thread
1tablespoonAlmonds chopped (you can substitute it with cashews, pistachios or raisins)
STEPS TO MAKE VERMICELLI KHEER ON STOVETOP
Heat 1 tablespoon of ghee or butter in a pan. If you are already using pre-roasted vermicelli, skip this step. Else add vermicelli or semiya and roast till light golden and aromatic on medium flame. Keep sautéing during the process so that you do not burn them.
Add whole milk and bring the roasted vermicelli to a boil on low to medium flame. Keep stirring to avoid any burning at the bottom.
Continue to cook till the vermicelli becomes soft and is cooked through.
Add sugar (adjust to taste), cardamom powder, and saffron (kesar) and continue to cook on low flame till the sugar has dissolved completely. Switch off the flame.
In a small pan heat 1 tablespoon ghee or butter. Add almonds (and/or cashews, pistachios) and sauté till light golden in color. Switch off the flame. Add this to the kheer and mix well
Red Rice Vermicelli kheer or payasam is ready. Serve and enjoy.
STEPS TO MAKE VERMICELLI KHEER ON INSTANT POT
Even before you start, make sure your instant pot is clean and dry to avoid milk from curdling. Press the sauté button on the Instant Pot. Add 1 tablespoon of ghee or butter to the steel insert. When it melts, add almonds, and saute till it turns light golden. Transfer this to plate.
Add another 1 tablespoon of ghee or butter, add vermicelli, and roast till it becomes light golden in color.
Add 3 cups milk, sugar, cardamom powder, saffron. Press cancel and stir well. Close IP with lid and pressure valve should be in sealing position.
Press the porridge button and set the timer to 6 minutes. Wait for the pressure to release naturally.
Simmer on sauté mode if you feel the kheer is runny and cook for another 2 minutes. Remember this kheer thickens as it cools down so do not thicken it a lot here.
If you do not find any red rice vermicelli use regular sooji or semolina vermicelli.
I have added only almonds today for garnish. Use any dry fruits combination of your choice. I love to add combination of all.
I have used full fat whole milk in my recipe. 2 cups of milk is sufficient. I have added upto 2 ½ cups because this kheer thickens as it cools down. You can thin it down with milk to keep the richness else use water. In both case, adjust sugar accordingly.
Whole milk makes this dessert rich. You can also use skim milk or fat free or low fat milk.
The time to cook semiya or seviyan varies for each brand. Check the package instructions. Thin vermicelli needs just 1 minute on the instant pot to cook.
Vary the amount of sweetness as desired. This sweetness is sufficient for my family.
This dessert tastes good when served hot or you can also keep it in refrigerator and serve chilled. It tastes good both the ways.
Depending on how you want your kheer to be – thick or thin, you can vary the amount of vermicelli in the recipe.
Also for all pasta lovers, Feel free to use angel hair pasta or spaghetti pasta instead of vermicelli to make this kheer.
To make kheer vegan, Sauté nuts in vegan butter and use dairy-free milk like almond, soy, or coconut.
The amount of milk for the stovetop and the instant pot cooking method is different.