Updated: Jul 13, 2020

However, kheer can also be adapted to make a delicious breakfast option. The kids love it too – its been tried and welcomed by our families! Kheer can be made to suit all doshas according to which milk, spices, fruits and nuts you use.


Serves 2

  • 50 grams Vermicelli rice noodles broken into small pieces (you can choose to pre-soak the noodles which will soften them and make them much easier to cut into small pieces)

  • 2 tablespoons of shredded coconut

  • 2 tablespoons of finely chopped pre-soaked almonds or cashews

  • ¼ to ½ teaspoon each of cardamom, cinnamon, ginger powder (small amount for Pitta imbalance), turmeric or saffron (both great spices for cleansing the blood)

  • Pinch of salt and black pepper

  • 1 teaspoon ghee

  • 2-3 cups coconut milk (coconut milk is Pitta pacifying. You can use rice or oat milk for Kapha types and cow’s or almond milk for Vata)

  • 2 handfuls of raisins


Over a low heat in a medium size saucepan, dry roast the spices, coconut and nuts until the aroma of the spices release. Add the ghee, vermicelli noodles and raisins. Continue to cook over a low heat for a further 3-5 minutes. Stir continuously. Increase the heat and gradually add the coconut milk. Cook for a further 10-15 minutes, stirring continuously until mixture reaches a desired consistency and the vermicelli is cooked to your liking. Add extra milk or water if needed.

Serve warm or at room temperature.

With light and love,

Tamika x