Shevayachi Kheer Recipe | How to make Vermicelli Pudding

  • Prep Time : 5m
  • Cook Time : 7m
  • Ready In : 15m

We all love our desserts, whether baked, frozen or cooked – even very very simple ones like this pudding, they round off a meal so beautifully.

Traditionally the vermicelli is roasted in ghee, but this recipe is very quick because it uses preroasted vermicelli that you get so easily in the Indian stores. It just makes life that much more easy.

If you have someone dropping in at short notice, this kheer (pudding made with thickened milk) is a good recipe to try.


  • Roasted Vermicelli- 1- 1/2 cup
  • Sugar- 1-2 tbsp or as required
  • Milk- 1/2 litre
  • Condensed Milk- 100 ml
  • Cashewnuts- 2 tbsp
  • Cardamom (Elaichi ) powder
  • Charoli( Chironji)
  • Ghee- 1 tbsp
  • Charoli- 1 tsp



Step 1

Fry the cashew nuts and raisins in the ghee and keep aside.

Step 2

If not using pre-roasted vermicelli, heat 1 tbsp ghee in a pan and roast the vermicelli till light brown. If using preroasted, fry for just 1 minute.

Step 3

Add the milk. Let boil. Add in the sugar. Lower the flame and let the milk thicken slightly. If using condensed milk, lower the quantity of sugar required. You could also use 400 ml of milk in that case. Cook till the milk thickens and the vermicelli cooks.

Step 4

Add the roasted cashewnuts and charoli ad raisins.

Step 5

Serve hot with puris or chilled.

Step 6

Serve with puris or after a meal.

Step 7

Remember that kheer tends to thicken as it cools, so if you don't want very thick kheer, don't thicken it too much. If it does thicken though, do add in some milk.

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It’s delicious- try it!

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