Meethe Jave/Vermicelli Kheer

Meethe Jave/Vermicelli Kheer, dessert or pudding  made with jave or vermicelli noodles in thickened milk with nuts. 

Learn how to make Meethe Jave or Vermicelli Kheer.

Vermicelli Kheer, also known as Vermicelli Pyasaam in South Indian States.  it is known as Meethe Jave in North Indian  States especially in Uttar Pradesh(U.P).

Vermicelli is known as Jave in North Indian States and it is prepared in sweet and savory form known a s Namkeen Jave. Traditionally Jave were handmade by ladies of the house in monsoon season, when after finishing morning routine work they used to gather together and made it in big batches. Now a days, machine made Jave or Vermicelli are available in  markets.

Meethe Jave is a regular in my house and I make it often for kids. As mentioned earlier in my posts that my family has sweet tooth and they love to have meetha (something sweet) in moderation.Hubby loves warm jave while kids love to have it chilled.  It is also a good option to make make for your parties and get together on special occasions.

Making Meethe Jave on the auspicious occasion of Rakshabandhan (also known as Rakhi) , is also a tradition in Western U.P especially in Jat community. Mom always cooked Meethe Jave on Rakhi and now I too prepare it for my kids.

Raksha Bandhan.. The festival that celebrates the Bond of Love

Raksha Bandhan is a festival that celebrates the bond of love between brothers and sisters and families. Traditionally, it a custom that sister/s tie Rakhi on wrists of their brother/s and pray for their long life, and receive gifts from them!! In state of Rajasthan even sisters also tie Rakhi to each other, and in some places there is a tradition where sister in laws also tie rakhi to each other.

As kids me and my sister used to tie Rakhi to our cousin brothers, when we moved to another city, we missed celebrating the festivals with them. Though we used to send Rakhis through mail, but we missed the tradition of tying Rakhis. Mom suggested why not tie Rakhi to Dad as he also missed his sisters and so, both of us(me and my sis) started tying Rakhi to our dad and to each other.

Now when everyone is in a different part of world, we still miss the tradition but somewhere the bond still remains. I may not talk to my cousins for months but we all know somewhere we share the same love and bond which started with this simple tradition of tying a thread when we were kids. I and my sis are the pillars of each other and we have stood through the thick and thin of each of each other!! Dad and Mom are our strength and still look up to them whenever need any advice or suggestions.. whatever we are are because of them!!

This post of Meethe Jave is for all the sweet memories (Meethe Bandhan) that I  have everyone in my life with whom I have laughed, fought and cried together!!

Meethe Bandhan or Sweet Relations is the theme this week for our facebook group Foodie Monday Blog hopThis Mithi theme (sweet theme)  was suggested by Archana who blogs at Mad Scientist Kitchen. Hop on to her blog to see how she plays with  ingredients and creates  with dishes with ease.Also you will love the humor she puts in her writing along with sharing her recipes.

How is Meethe Jave different from Meethi Seviyan

Jave is different from Seviyan that is prepared during the special occasion of Eid. Seviyan is prepared from long Vermicelli noodles roasted in ghee and  with lots of nuts like raisins, dates, dried apricots.Also, it can be flavored with essence like rose or kewra.  Jave are prepared with less nuts and it is a much simpler preparation then Seviyan.

How to make Meethe Jave/Vermicelli Kheer

To make Meethe Jave we need small Vermicelli noodles(refer pic below), milk, nuts like almonds, raisins and cashew nuts.

To make Jave, roast Jave or Vermicelli, in a pan. Many people add ghee also while roasting. We dry roast it do not add ghee.

Keep milk to boil in a thick bottomed pan on medium flame. When milk comes to boil lower the flame.

Add roasted jave/vermicelli in milk after 5 minutes. Also add raisins .Mix well. Jave may stick together and form lumps, you can break it using the spoon or ladle.

Cook till the pudding has thick and creamy consistency. Add sugar or any other natural sweetener(if you avoid sugar), you can jaggery also.

Add finely chopped or crushed nuts.

Serve hot or cold as per liking.

Let’s see in detail how to make Meethe Jave or Vermicelli Kheer

Meethe Jave

Meethe Jave/Vermicelli Pudding

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dessert
Cuisine Indian, North Indian
Servings 4 people


  • Thick Bottomed Pan
  • Ladles


  • 500 ml Milk
  • 1 Cup Jave/Vermicelli Noodles
  • 1-2 tbsp Finely chopped nuts(Almonds, Cashew nuts)
  • 8-10 Raisins
  • Sugar as per taste


  • In thick bottomed pan, add milk and keep it to boil on medium flame.
  • In another pan, dry roast vermicelli till light brown.
  • Add vermicelli, raisins to milk and mix well.
  • Lower the flame and cook till the pudding is thick and creamy. Keep the consistency as per your liking.
  • Add finely chopped nuts serve warm or chilled as per your liking.


Add jaggery if you want to avoid sugar, but the taste and the color of kheer will slightly differ from the the one made with sugar. 
Keyword festivals


Do make this simple Jave/kheer for your family on any special occasion or just like that. Warm Jave are very comforting on hot chilly or rainy days and Chilled ones are a treat for hot summers!!

It stays good for 1-2 days in refrigerator and I will nor recommend freezing it .Though my daughter likes to have it super chilled and she keeps it in freezer  few minutes before eating it!!

I am sure, hot or cold your are surely going to like it. Do give my your feedback whenever you make it.

Other festive dessert recipes that you can make on the auspicious occassions.. Chawal Ki Kheer, Choorma, Coconut Ladoos, Sooji Ka Halwa, Mohanthaal, Besan ka Halwa and many more.

Do visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this, do post on my FB page or tag me on Instagram.  Pin the recipes for later use.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

24 thoughts

  1. We call it as semiya payasam in Tamil and it is most commonly prepared for any occasions. So quick and easy to make. Yours look so creamy and delicious.

  2. Meethe jave looks delicious and yes as you said you can have it warm or cold. I am not a big fan of meethe one’s but like it cold. Beautiful clicks

  3. This Vermicelli kheer looks so rich and creamy.A perfect treat to celebrate any festivities.This kheer is a regular dish at my place as my boys love to have it. Fabulous recipe Swati.

  4. O this explains why my neighbour vermicelli kheer is different from mine. I did not know the procedure she follows. Thanks Swati this is one amazingly delicious and yummy meethe jave has me drooling and wishing Eid was back again.

  5. Till now I thought that vermicelli was just long or short in the shops as its pre roasted. Didn’t know that they both had different uses. Love the creamy looking meethe jave. A totally new name for me.

    1. Thanks Mayuriji.. in westernU.P especially, these short vermicelli are still handmade by many and known by the name of jave..

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.