Kheer

Kheer is the milky South Asian dessert that’s been a staple of Indian, Pakistani, and Bangladeshi celebrations for centuries. This version uses fine vermicelli pasta (sometimes labeled “sevai") instead of the more common basmati rice, giving the finished kheer a softer, almost noodle-pudding texture closer to seviyan than rice kheer.

The technique that makes or breaks kheer is the initial toast. Breaking the vermicelli into 3-inch pieces and frying them in butter until lightly golden adds a nutty depth the milk wouldn’t extract on its own. The whole milk then simmers down with raisins, almonds, and sugar until it thickens slightly, picking up the toasty vermicelli flavor as it reduces. A finishing pour of heavy cream gives the chilled pudding its signature silky texture.

Pro Tips

• Stir constantly during the milk simmer to prevent scorching on the pot bottom, especially around the edges.
• Taste the sugar before chilling. Cold dulls sweetness, so the pudding should taste slightly too sweet when warm.
• Add a pinch of ground cardamom and a few strands of saffron during the milk simmer for traditional South Asian fragrance.
• Serve chilled in small bowls. Kheer is rich and a little goes a long way.

Variations

• Use cashews, pistachios, or chopped walnuts in place of almonds.
• Substitute basmati rice (¼ cup soaked) for the vermicelli for rice kheer.
• Add 1 tablespoon rose water at the end for a Persian-influenced version.