Vermicelli Kheer

To make Vermicelli Kheer, start by boiling 1 liter of milk with 1 glass of water in a large pot. Once boiling, add 150 grams of fried vermicelli and cook until soft. Then, stir in 250 grams of sugar until dissolved. Add a pinch of kesar, along with fried dry grapes and cashews, mixing well. Finally, incorporate 0.5 tablespoons of cardamom powder and garnish with 5 chopped almonds before serving.

Vermicelli Kheer is suitable for vegetarians since it contains milk and dairy products. However, it is not vegan due to the use of milk and sugar. For a vegan version, you can substitute regular milk with almond milk or coconut milk and use a plant-based sweetener.

If you're looking to reduce sugar in your Vermicelli Kheer, you can substitute it with natural sweeteners like honey, maple syrup, or agave nectar. Just keep in mind that the sweetness level may vary, so adjust according to your taste.

To store leftover Vermicelli Kheer, allow it to cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When ready to serve, you can enjoy it cold or gently reheat it on the stove, adding a splash of milk if it thickens too much.

Vermicelli Kheer pairs beautifully with savory Indian dishes like Biryani or Pulao, as the sweetness of the dessert balances the spices in the main course. You can also serve it alongside a fresh fruit salad or crispy snacks like Samosas for a delightful contrast.