Easy Coconut Vermicelli Kheer/Thengai Pal Semiya Payasam
Vermicelli is the most commonly available pasta type in India. Almost every family has their signature vermicelli dish here – Vermicelli Pulao, sevai, even biryani.. yes it is possible! In the side of desserts, where I am mostly, there are kheer, payasam, kesari and so on are available. While few takes a lot of time, my version is the quickest!! Literally ten minutes cook time and no prep time! This one is slightly a healthy version though, made of coconut milk and coconut sugar, my easy coconut vermicelli kheer.
Yeah, you read that right!! On 10 minutes, a bowl full of warm, mildly sweet milky pasta dish with ghee roasted nuts – nothing could go wrong. Just plain awesomeness. And healthy too.
The payasam is a very famous version of the same dish, but my recipe version is a cheat’s version – no other way you can finish making this in 10 mins and achieve the same taste.
Ingredients to make the easy coconut vermicelli kheer
So the recipe calls for vermicelli, but you can try and use any thinner pasta you find like angel hair pasta, broken into pieces. There were times I have made the same with Macaroni pasta/the elbow shaped pasta – the result was not too bad, but you have to precook the macaroni. Didn’t like anything that would stop my less than ten mins cook time record for this recipe.
And vermicelli also, comes in various thickness – For this recipe I’d suggest you to get a thicker one, not the thickest, but just thicker. The thinner varieties will easily overcook become clumpy. We don’t want that happening.
Roasting the vermicelli is the starting step, if you already have roasted vermicelli – GREAT, you can skip the step!! But roasting is hardly a minute’s work. In a large pan or kadai, dry roast the vermicelli until they turn golden brown in color.
Careful, they can burn in a flash of a second. So in medium flame, dry roast carefully.
I always buy this brand of vermicelli – Roasted and ready, just for this dish.
Another important ingredient is condensed milk – sweetened, thick and from a can! Yeah, this recipe is a cheat’s version. No apologies..
Use Coconut Sugar if you have . The color and taste is awesome/
And milk, dairy, non-dairy – whichever you have. I have a super easy non-dairy milk recipe that is perfect for this kheer – Oats Almond milk
Ready for the recipe?? Check it out
Easy Coconut Vermicelli Kheer / Cheat’s thengai pal payasam
- 1 1/2 Cups Vermicelli Roasted – IF not pre-roasted dry roast in a pan until golden brown.
- 2 tbsp Ghee/Clarified Butter
- 2-3 whole Green Cardamom Pods Optional. Use any whole spice like cloves or cinnamon barks broken into pieces
- 25 Grams Cashew Nuts broken into pieces Use Almond slices or pistachios or any nuts you like.
- 2 tbsp Coconut Sugar
- 3/4 Cup Sweetened Condensed Milk
- 2 Cups Coconut milk Or any non-dairy milk is equally good.
- 2 1/2 Cups Water
- 1 Pinch Salt
- Dry roast the vermicelli if not already roasted.
- In a large sauce pan add the ghee and let it melt.
- Add the spices – crushed cardamom pods, cloves and cinnamon. Optional step, if not using spices, skip.
- Add the nuts and roast them in ghee until golden brown in color. Lower the flame.
- Add the water slowly, add the sugar and salt.
- Let it boil in medium flame.
- Add the vermicelli and mix. Wait for 2-3 minutes until they are half cooked.
- Add the condensed milk and the 2 cups of milk. Mix well and cook for one minute.
- Switch off the stove. Put a lid on the pan and leave it for 5-10 minutes.
- Serve warm with more nuts as garnish.
- If no vermicelli, use pre-cooked macaroni or roasted angel hair pasta.Roasted Vermicelli ensures they are not sticking to each other. Please ensure they are roasted.
- Skip the coconut sugar and use more condensed milk if you like.
- Salt enhances the taste, do not miss that pinch of water.
- Measure the vermicelli, water and milk in the same cup.
- The whole recipe will take only less than ten minutes.
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