Shimuiyer payesh (vermicelli kheer) Recipe

Cooking Directions

• STEP 1.Heat ghee in a pan and roast the vermicelli until golden brown.
• STEP 2.In a separate pot, bring milk to a boil and add the roasted vermicelli.
• STEP 3.Cook on low heat until the vermicelli is soft and the milk thickens.
• STEP 4.Add sugar, cardamom powder, and saffron strands. Stir well until the sugar dissolves.
• STEP 5.Simmer for a few more minutes until the kheer reaches the desired consistency.
• STEP 6.Remove from heat and let it cool. Serve warm or chilled, garnished with chopped nuts.
• STEP 7.Store any leftovers in the refrigerator for up to 2 days.

Cooking Tips

• Roasting the vermicelli in ghee adds a nutty flavor to the kheer.
• Stir the kheer frequently to prevent it from sticking to the bottom of the pot.
• You can adjust the sweetness of the kheer by adding more or less sugar according to your taste.
• For a richer flavor, you can also add condensed milk or evaporated milk to the kheer.
• Garnish the kheer with chopped almonds, pistachios, or cashews for added crunch and visual appeal.

Storage and Serving

• Serve the shimuiyer payesh warm or chilled, depending on your preference.
• Garnish with chopped nuts before serving to enhance the presentation.
• Leftover kheer can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the kheer on the stovetop or in the microwave, stirring occasionally.