Pista Kheer Recipe – Indian Vermicelli Pudding with Sabja Seeds

Last Updated on 2 months by Neha Deshmukh

Pista Kheer Recipe – Indian Vermicelli Pudding with Sabja Seeds

Introduction

Oh, Kheer! Is there anything more comforting? This Pista Kheer is a little slice of heaven – creamy, fragrant, and subtly sweet. It’s a family favorite, and honestly, it’s the dessert I always gravitate towards when I want something special but not too fussy. I first made this for a friend’s birthday, and it was a huge hit! It’s a beautiful dessert, perfect for celebrations or just a cozy night in. Let’s get started, shall we?

Why You’ll Love This Recipe

This Pista Kheer isn’t your average kheer. The delicate flavor of pistachios shines through, beautifully complemented by the slightly nutty vermicelli and the refreshing pop of sabja seeds. It’s a delightful twist on a classic, and it’s surprisingly easy to make. Plus, it looks absolutely gorgeous layered in glasses! It’s a guaranteed crowd-pleaser.

Ingredients

Here’s what you’ll need to create this dreamy Pista Kheer:

• 1 cup milk (about 240ml)
• ¼ cup sugar (about 50g)
• ¼ cup water (about 60ml)
• 2 scoops pista ice cream
• A handful of fine vermicelli (about 50-60g)
• 1 teaspoon sabja seeds
• 1 tablespoon chopped pistachios
• 2 teaspoons crushed pistachios
• Few drops pista essence
• Few cherries, for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference:

• Sabja Seeds: These tiny seeds are a game-changer! They add a lovely texture and are packed with nutrients. You can find them at most Indian grocery stores or online. They swell up when soaked, creating a slightly jelly-like consistency.
• Fine Vermicelli: Using fine vermicelli is key for a smooth, creamy kheer. The thicker varieties can sometimes feel a bit grainy. Look for the seviyan specifically labeled for kheer.
• Pista Essence: A little goes a long way! It really boosts the pistachio flavor, especially if your pistachios aren’t super fragrant.
• Regional Variations in Kheer: Kheer is incredibly versatile! Some regions add cardamom, saffron, or even rosewater. Feel free to experiment and make it your own. My grandmother always added a pinch of nutmeg – it’s delicious!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook the vermicelli in boiling water until it’s soft. This usually takes just a few minutes. Once it’s cooked, rinse it well under cold water to stop the cooking process, then drain and set aside.
2. Now, let’s make the pista syrup. In a small saucepan, combine the sugar and water. Bring it to a boil and simmer until it becomes sticky. Remove from heat and let it cool completely, then stir in the pista essence.
3. In another pan, simmer the milk for about 15 minutes, stirring occasionally, until it thickens slightly. Let it cool down, then mix in the pista syrup. Chill this mixture in the fridge – it’s best when it’s really cold!
4. While the milk is chilling, soak the sabja seeds in water for about 10-15 minutes. They’ll swell up beautifully. Strain them before using.
5. Time to assemble! In chilled glasses, start layering. Begin with a spoonful of the pista syrup, followed by some vermicelli, then a layer of sabja seeds, and a sprinkle of chopped nuts.
6. Pour the chilled pista milk over the layers. Top it all off with a scoop of pista ice cream, a sprinkle of crushed pistachios, and a few cherries for a pop of color.

Expert Tips

• Don’t skip chilling the milk mixture! It makes a huge difference in the final texture.
• If you want a richer kheer, you can use full-fat milk.
• Toast the pistachios lightly before chopping for a more intense flavor.
• For a smoother texture, you can blend a small portion of the cooked vermicelli with the milk before chilling.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (almond, soy, or cashew work well) and vegan ice cream.
• Sugar-Free Option: Substitute the sugar with a sugar-free sweetener like stevia or erythritol.
• Spice Level – Cardamom Infusion: My friend, Priya, swears by adding a pinch of cardamom powder to the milk while simmering. It adds a lovely warmth.
• Festival Adaptations – Diwali/Eid: During Diwali or Eid, I like to add a few strands of saffron to the milk for a more festive touch.

Serving Suggestions

This Pista Kheer is best served chilled. It’s perfect as a dessert after a spicy Indian meal, or as a sweet treat on a hot day. I love serving it in pretty glasses to show off the layers!

Storage Instructions

Leftover Pista Kheer can be stored in an airtight container in the refrigerator for up to 2 days. The sabja seeds might lose some of their texture over time, but it will still taste delicious.

FAQs

• What is Sabja Seed and its benefits in Kheer? Sabja seeds (also known as basil seeds) are tiny black seeds that swell up when soaked in water. They add a unique texture to kheer and are a good source of fiber and antioxidants.
• Can I use a different type of vermicelli? You can, but fine vermicelli is recommended for the best texture. If you use a thicker variety, you might need to cook it for longer.
• How can I adjust the sweetness level? Feel free to adjust the amount of sugar to your liking. Start with less and add more as needed.
• Can this Kheer be made ahead of time? Yes! You can make the kheer base (milk and syrup mixture) a day in advance. Assemble the layers just before serving.
• What is the best way to garnish Pista Kheer? Crushed pistachios, chopped nuts, and cherries are classic garnishes. You can also use a sprinkle of saffron or a few rose petals for a more elegant look.