Authentic Vermicelli Kheer Recipe – Cardamom & Nut Flavors

Last Updated on 6 months ago by Neha Deshmukh

Authentic Vermicelli Kheer Recipe – Cardamom & Nut Flavors

Introduction

Oh, Kheer! Is there anything more comforting? This vermicelli kheer (or seviyan kheer, as some call it) is a classic Indian dessert, and honestly, it’s one of the first things I learned to make when I was a little girl, helping my grandmother in the kitchen. It’s creamy, fragrant, and just…happy food. I’m so excited to share my family’s recipe with you – it’s a guaranteed crowd-pleaser!

Why You’ll Love This Recipe

This isn’t just any kheer recipe. It’s a beautiful balance of textures – the delicate vermicelli, the crunchy nuts, and the soft, sweet milk. The cardamom adds a lovely warmth, and the caramelized sugar gives it a depth of flavor that’s just irresistible. Plus, it’s surprisingly easy to make! It’s perfect for celebrations, or just a cozy night in.

Ingredients

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

• 1 cup vermicelli
• 4 cups milk (full fat recommended for extra creaminess!)
• ?? cup sugar (we’ll talk about this in the notes!)
• 2 tbsp raisins
• 2 tbsp cashews
• 1 tsp ghee (for roasting)
• 1 tsp ghee (for nuts & raisins)
• ?? tsp cardamom powder

Ingredient Notes

Let’s chat ingredients! A few things make all the difference.

• Vermicelli: I prefer using the thin, fine vermicelli for kheer. It cooks quickly and gives a lovely, delicate texture. You can find it at most Indian grocery stores.
• Ghee: Don’t skimp on the ghee! It adds a richness and flavor that butter just can’t replicate. Using a good quality ghee really shines through.
• Cardamom: I use green cardamom pods, freshly ground. The aroma is incredible! Different regions in India have slightly different preferences for cardamom – some like a stronger flavor, so adjust to your taste.
• Sugar: The amount of sugar is really up to you! I usually start with ¾ cup and taste as I go. You can always add more, but you can’t take it away.
• Milk: Full-fat milk creates the richest kheer, but you can use lower-fat milk if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 tsp of ghee in a kadai (or a deep pan) over low heat. Add the vermicelli and roast it, stirring constantly, until it turns golden brown. This usually takes about 5-7 minutes. Be patient – you don’t want to burn it!
2. Pour in the 4 cups of milk and bring to a simmer. Reduce the heat to low and let it cook for about 7 minutes, or until the vermicelli is completely soft and has absorbed most of the milk. Stir occasionally to prevent sticking.
3. While the vermicelli is simmering, let’s caramelize the sugar. In a separate pan, heat ?? cup of sugar over medium heat. Don’t stir it at first! Just let it melt and turn into a golden-brown syrup. Watch it carefully – it can burn quickly.
4. Now, carefully pour the hot caramelized sugar into the kheer while stirring continuously. This is important – you want to prevent the sugar from hardening into clumps.
5. Simmer the mixture for another 2 minutes, stirring constantly, to ensure the caramelized sugar is fully blended.
6. In a small pan, heat 1 tsp of ghee. Add the raisins and cashews and roast them until they are golden brown and fragrant.
7. Finally, add the roasted nuts and raisins to the kheer, along with the ?? tsp of cardamom powder. Give it a good mix and simmer for another minute.

Expert Tips

• Roasting the vermicelli is key to getting that lovely nutty flavor. Don’t rush this step!
• Keep stirring while adding the caramelized sugar. Seriously, don’t walk away!
• If the kheer becomes too thick, add a splash of milk.

Variations

• Vegan Adaptation: Swap the ghee for coconut oil and use your favorite plant-based milk (almond, soy, or oat milk all work well).
• Gluten-Free Adaptation: Traditional vermicelli is made from durum wheat, so it isn’t gluten-free. However, you can find gluten-free vermicelli made from rice flour or mung bean flour online or at specialty stores.
• Spice Level Adjustment: If you love cardamom, feel free to add a little more! A pinch of nutmeg also adds a lovely warmth.
• Festival Adaptations: This kheer is perfect for Eid, Diwali, weddings, or any special occasion. It’s a classic for a reason!

Serving Suggestions

Serve the kheer warm or chilled. I love to garnish it with a few extra chopped nuts and a sprinkle of cardamom. It’s delicious on its own, or with a side of fruit.

Storage Instructions

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

FAQs

• What type of vermicelli is best for kheer? Thin, fine vermicelli is ideal. It cooks quickly and gives a delicate texture.
• Can I make this kheer with almond milk or other plant-based milk? Absolutely! Plant-based milks work beautifully, but the kheer might not be quite as creamy.
• How do I prevent the caramelized sugar from hardening in the kheer? Stir, stir, stir! Continuous stirring is the key to preventing clumps.
• What is the best way to roast vermicelli for kheer without burning it? Use low heat and stir constantly. Patience is your friend!
• Can I add saffron to this kheer? If so, how much and when? Yes! A pinch (about 1/4 tsp) of saffron strands soaked in 2 tbsp of warm milk can be added along with the cardamom powder for a beautiful color and flavor.