Saffron Vermicelli Recipe – Dates, Almonds & Cardamom Delight

Last Updated on 2 months by Neha Deshmukh

Saffron Vermicelli Recipe – Dates, Almonds & Cardamom Delight

Introduction

There’s just something so comforting about a warm bowl of seviyan, isn’t there? This Saffron Vermicelli recipe, or Seviyan Kheer as some call it, is a family favorite. I first made this for a Diwali gathering years ago, and it was an instant hit! It’s a beautiful blend of sweet, fragrant flavors – the delicate saffron, the crunch of nuts, and the soft sweetness of dates. It’s a little bit special, a little bit indulgent, and surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average vermicelli dessert. The saffron truly elevates it, giving it a beautiful color and a subtle floral aroma. It’s a wonderful treat for festive occasions, or honestly, just a cozy night in. Plus, it’s a relatively quick dessert to whip up, perfect when you want something impressive without spending hours in the kitchen.

Ingredients

• 4 cup whole milk (approx. 950ml)
• 1 cup fine vermicelli (approx. 100g)
• 2 tbsp ghee (approx. 30ml)
• 1/3 cup sugar (approx. 65g)
• 4 dates, pitted and chopped
• 2 tbsp pistachios, sliced
• 2 tbsp almonds, sliced
• 2 tbsp cashew nuts, chopped
• 2-3 tbsp raisins (approx. 20-30g)
• 5-6 saffron strands
• 1/4 tsp cardamom powder
• 1 cardamom pod
• 1/4 tsp kewra essence or rose water (approx. 1.25ml)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe.

• Saffron: Don’t skimp on the saffron! It’s what gives this dessert its signature flavor and color. A little goes a long way, but good quality saffron makes a huge difference.
• Kewra/Rose Water: This is optional, but highly recommended. It adds a beautiful fragrance. If you’re not familiar, kewra water has a unique, floral aroma. Rose water is a good substitute if you can’t find it.
• Fine Vermicelli: Using fine vermicelli is key. It cooks quickly and creates a lovely creamy texture. You can find it at most Indian grocery stores.
• Milk Type: Traditionally, full-fat milk is used for richness. However, you can use lower-fat milk if you prefer. Some people even use a combination of milk and cream for an extra decadent treat! My grandmother always used buffalo milk when she made this, and it was unbelievably rich.

Step-By-Step Instructions

1. First, let’s get the flavors blooming. Soak the saffron strands in 2 tablespoons of warm milk. This will release their beautiful color and aroma.
2. Chop the dates and soak them in ½ cup of hot milk. This softens them up and makes them blend beautifully into the kheer.
3. Next, soak the almonds and pistachios in hot water for about 15-20 minutes. This makes them easier to peel and slice. Once softened, peel and slice them.
4. Now, heat 1 tablespoon of ghee in a pan over medium heat. Fry the nuts (almonds, pistachios, and cashews) until they’re lightly golden and fragrant. Remove them from the pan and set aside.
5. In the same pan, add the raisins and fry them until they puff up. Set them aside with the nuts.
6. Add another tablespoon of ghee to the pan. Add the fine vermicelli and roast it until it turns golden brown. Be careful not to burn it!
7. In a separate heavy-bottomed pan, bring the 4 cups of milk to a boil. Once boiling, reduce the heat to low and let it simmer for a few minutes, until it’s slightly reduced. Add the cardamom pod (if using) and remove it after cooking.
8. Add the sugar to the milk and stir until it’s completely dissolved. Then, add the roasted vermicelli and cook for about 5-7 minutes, or until the vermicelli is soft and has absorbed some of the milk.
9. Now for the magic! Add the soaked dates (with the milk they soaked in), cardamom powder, saffron-infused milk, fried nuts, and raisins to the pan. Simmer everything together for about 2 minutes, stirring gently.
10. Finally, remove the pan from the heat. Stir in the kewra/rose water. If the kheer is too thick, add a little hot milk to adjust the consistency.

Expert Tips

• Stir frequently to prevent the vermicelli from sticking to the bottom of the pan.
• Don’t overcook the vermicelli, or it will become mushy.
• Adjust the sugar level to your liking.
• For a richer flavor, use full-fat milk and a touch of cream.

Variations

• Vegan Adaptation: Substitute the milk with plant-based milk (almond, soy, or oat milk work well) and use a plant-based ghee alternative.
• Sugar Level Adjustment: My friend, Priya, prefers a less sweet dessert. She only uses 2 tablespoons of sugar, and it’s still delicious! Feel free to adjust to your taste.
• Festival Adaptations: During Diwali, I like to add a sprinkle of edible silver leaf (varak) for a festive touch. For Holi, a few strands of colored vermicelli can be fun!

Serving Suggestions

This Saffron Vermicelli is best served warm. Garnish with a few extra chopped nuts and a sprinkle of saffron strands. It’s lovely on its own, or you can serve it with a side of fruit.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It might thicken upon refrigeration, so add a splash of milk when reheating.

FAQs

• What type of vermicelli is best for this recipe? Fine vermicelli is the way to go! It cooks quickly and gives the kheer a lovely creamy texture.
• Can I use cardamom extract instead of pods and powder? Yes, you can! Use about ¼ teaspoon of cardamom extract.
• How can I adjust the sweetness level? Start with the recommended amount of sugar and add more to taste.
• Can this be made ahead of time? Yes, you can make it a day ahead. The flavors actually develop even more overnight!
• What is Kewra water and can I substitute it? Kewra water is a fragrant floral water used in Indian desserts. If you can’t find it, rose water is a good substitute.