Carrot Vermicelli Recipe – Authentic Indian Kheer with Saffron & Cardamom

Last Updated on 2 months by Neha Deshmukh

Carrot Vermicelli Recipe – Authentic Indian Kheer with Saffron & Cardamom

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a creamy, dreamy Carrot Vermicelli Kheer. It’s a delightful twist on the traditional Indian kheer, packed with the goodness of carrots and the delicate aroma of saffron and cardamom. Honestly, this kheer always reminds me of festive gatherings at my grandmother’s house. Let’s get cooking!

Why You’ll Love This Recipe

This Carrot Vermicelli Kheer is more than just a dessert; it’s a comforting hug in a bowl. It’s subtly sweet, incredibly flavorful, and has a wonderful texture thanks to the vermicelli. Plus, it’s surprisingly easy to make! If you’re looking for a unique and delicious Indian dessert that’s sure to impress, this is the one.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup broken vermicelli (approximately 100g)
• 2 tablespoons ghee (approximately 30ml)
• 4-6 carrots, medium sized (approximately 300-400g)
• 1.5 cups whole milk (approximately 360ml)
• 12 oz evaporated milk (approximately 355ml)
• 0.75 cup granulated sugar (approximately 150g)
• 1 teaspoon ground cardamom (approximately 5g)
• 1 tablespoon saffron (approximately 1g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Broken Vermicelli: You can find this easily at most Indian grocery stores. It’s thinner than regular vermicelli and cooks up beautifully in the kheer. If you can’t find broken vermicelli, you can lightly break regular vermicelli into smaller pieces.
• Ghee: Ghee, or clarified butter, is a staple in Indian cooking. It adds a rich, nutty flavor that you just can’t get with regular butter. Plus, it has a higher smoke point, making it perfect for roasting. Don’t have ghee? You can use unsalted butter, but the flavor won’t be quite the same.
• Saffron: A little saffron goes a long way! Look for good quality saffron strands for the best color and flavor. Soak the saffron in a tablespoon of warm milk for about 15-20 minutes before adding it to the kheer – this helps release its beautiful color and aroma.
• Cardamom: I prefer using ground cardamom for convenience, but freshly ground cardamom pods have an even more intense flavor. If using pods, lightly crush 4-5 pods and add them to the kheer while it simmers, removing them before serving.
• Regional variations in Kheer: Kheer recipes vary widely across India! Some regions add nuts like almonds and pistachios, while others use different types of milk or sweeteners. Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, heat the ghee in a heavy-bottomed pan over medium heat. Add the broken vermicelli and roast it, stirring constantly, until it turns golden brown. This usually takes about 5-7 minutes. Be careful not to burn it!
2. Next, add the shredded carrots to the pan and sauté for 3-4 minutes, until they start to soften slightly.
3. Pour in the whole milk and evaporated milk. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-12 minutes, stirring occasionally, until the kheer starts to thicken.
4. Now, add the sugar and stir until it’s completely dissolved. Then, mix in the ground cardamom and the saffron (along with the milk it was soaking in).
5. Continue to simmer for another 2-3 minutes, stirring constantly, to allow the flavors to meld together. Taste and adjust the sweetness if needed.
6. Finally, remove from heat and let the kheer cool slightly. Serve warm or chilled – it’s delicious either way!

Expert Tips

A few little things I’ve learned over the years:

• Use a heavy-bottomed pan to prevent the kheer from sticking and burning.
• Stir frequently, especially towards the end of the cooking process, to ensure even thickening.
• Don’t rush the simmering process! Slow and steady is the key to a creamy, delicious kheer.

Variations

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

• Vegan Adaptation: Use plant-based milk (like almond or oat milk) and vegan ghee. It works beautifully! My friend, Priya, swears by using cashew milk for extra creaminess.
• Gluten-Free Adaptation: Ensure the vermicelli you’re using is certified gluten-free. There are some great gluten-free vermicelli options available now.
• Spice Level: If you love a bit more warmth, add a pinch of nutmeg or a tiny bit of ginger along with the cardamom.
• Festival Adaptations: This kheer is perfect for Diwali, Holi, or any special occasion! You can garnish it with chopped nuts like almonds and pistachios for a festive touch.

Serving Suggestions

This Carrot Vermicelli Kheer is wonderful on its own, but it’s also lovely served with a side of fresh fruit or a sprinkle of chopped nuts. I often serve it with a side of shrikhand (Indian strained yogurt dessert) for a truly indulgent treat.

Storage Instructions

Leftover kheer can be stored in an airtight container in the refrigerator for up to 3 days. It may thicken as it cools, so you can add a splash of milk when reheating.

FAQs

Let’s answer some common questions:

1. What type of vermicelli is best for this kheer?

Broken vermicelli is ideal because it cooks quickly and blends seamlessly into the kheer.

2. Can I make this kheer ahead of time? How long will it keep?

Yes, you can! It actually tastes even better the next day. It will keep in the refrigerator for up to 3 days.

3. How do I know when the kheer has reached the right consistency?

The kheer should be thick enough to coat the back of a spoon. It will also thicken further as it cools.

4. What is the purpose of saffron in this recipe? Can I skip it?

Saffron adds a beautiful color, aroma, and subtle flavor to the kheer. You can skip it if you don’t have it, but it definitely elevates the dish.

5. Can I use a different type of sugar, like jaggery or brown sugar? How will it affect the taste?

Yes, you can! Jaggery will give the kheer a more earthy, caramel-like flavor, while brown sugar will add a hint of molasses. The color will also be darker.