Khir Recipe

By | September 5, 2016

Today’s dish is essentially rice pudding. Or tapioca pudding. But with noodles! Noodle pudding? I don’t have a sweet tooth, but a little bit is always good occasionally. Khir is pronounced keer.

shitty ingredient picture for khir

The ingredient on the lower right in the medium-sized bowl is vermicelli. I just looked up the name.


2 cups of 2% milk

1 tsp of “ghee” (clarified butter)

1/2 cup of angel hair pasta skinny noodle thing

1/4 cup of sugar

1/4 tsp of crushed cardamon powder

A few strands of saffron


  1. Heat the ghee on medium heat in a pot on the stove.
  2. Add in the noodles and roast them for a couple of minutes.
  3. Carefully pour in the milk.
  4. Stir constantly on medium heat or stir occasionally on low heat.
  5. When the milk starts to boil, add in the sugar and the saffron and the crushed cardamon powder.
  6. Cook for a few more minutes on low heat, stirring occasionally.
  7. The longer you cook it, the thicker it gets.
  8. Eat warm or cold.
  9. Cold tastes better than warm which tastes better than room temperature.
  10. I wouldn’t recommend this dish with thecha.


Acceptable alterations

  1. You don’t need the saffron.
  2. You can add sliced almonds or cashews. Add them when you add the milk so they get a bit soft.
  3. You can use 2% or whole milk.


saffron flower -

Let’s eat these red things on this flower!

Saffron is a weird ingredient. It’s the bright red stem things inside a certain flower that is grown in Iran and Spain. I used 7-8 flowers worth in this dish.

I’ve never bought this before and I actually gasped when I looked at the price online because a small tin can cost more than $80. Man, high barrier to entry.

I’m going to stop calculating the prices for recipes because it all changes so fast, it’s different everywhere, but mostly because I hate going to the grocery store.

5 thoughts on “Khir Recipe

  1. Christian

    Dude, I love this stuff! Any chance your family makes vegetable Korma or Navratan Korma? I’d pay a handsome price to learn how to make it.

  2. Luis

    Good recipe and great blog – I really enjoy reading your posts.
    Quick question, where do you get your avatars? I’ve notice a couple of different ones and I really like them, thanks.
    Keep up the great work!

  3. Miser Mom

    I travelled to Spain two or three times when I was young, to visit the woman my mom had named me after. Each time I went, my mom would instruct me to bring her back two things: “Ciento Tres” (a brand of liquor), and packages of saffron, which apparently you can buy more cheaply in Spain than in the US. Your post brings back lots of memories of Spanish rice that we’d make (cooked with saffron and lots of butter). Mmmm . . .


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