Sabia, normally we thicken the milk as it takes a long time to cook the kheer on the stovetop, with the instant pot method you can achieve the same consistency, by adding half and half or condensed milk or evaporated milk. Depending on which part of India one comes from our taste will vary on the consistency of the kheer. I like it creamy and thick as in Bengal it’s eaten thick, with a more creamy color which can be achieved with the addition of a bit of gur or brown sugar but add after cooking has finished and the kheer has cooled a bit.

Thanks for the response Ashley! It didn’t thicken up more, but we did finish it pretty quick lol. I’ll try it again today and let it sit for a bit. It is definitely thinner that the rice kheer, which I love. And it still tasted delicious!

Hi Saiba, I’m not sure what might have happened, especially if you followed the measurements listed. Did it end up thickening up after a bit once the noodles had some time to sit? I do prefer a thinner consistency for vermicelli kheer so maybe that’s just the issue – though I don’t like it to be as thin as water. That said, you can reduce the liquid next time for a thicker consistency.

Also can one use ragi vermicelli to make this vermicelli pudding?
Thanks.

Sonia, so happy to hear that! Thank you for letting me know how much you and your family are enjoying my recipes – especially this one! Happy Onam!