Vermicelli kheer is a popular 'prasad'. Back in the day it was made only during poojas as naivedya or on special occasions like birthdays. These days though, it's made just about anytime of the year.
Vermicelli kheer can be as thick or runny as you like. The more milk is added the runnier it will be. The lesser the milk, the more custard-like. You could use any kind of milk, though traditionally, full fat milk is used.
Vermicelli kheer can be as thick or runny as you like. The more milk is added the runnier it will be. The lesser the milk, the more custard-like. You could use any kind of milk, though traditionally, full fat milk is used.
