Authentic Vermicelli Kheer Recipe – Saffron, Dates & Nuts

Last Updated on 2 months by Neha Deshmukh

Authentic Vermicelli Kheer Recipe – Saffron, Dates & Nuts

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 started exploring my grandmother’s recipes. It’s creamy, fragrant, and just…happy food. This recipe is a little piece of my childhood, and I’m so excited to share it with you. It’s perfect for celebrations, or just a cozy night in.

Why You’ll Love This Recipe

This isn’t just any Kheer recipe. It’s a beautiful blend of textures and flavors – the delicate vermicelli, the richness of the milk, the sweetness of dates, and the luxurious aroma of saffron. It’s relatively easy to make, and the result is a dessert that’s guaranteed to impress. Plus, it’s a wonderful way to use up those festive nuts you always seem to have around!

Ingredients

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

• 1 tablespoon ghee
• 2 cups full-fat milk (about 475ml)
• 1-2 cloves
• 8-9 sliced almonds (about 15g)
• 7-8 chopped cashew nuts (about 20g)
• 1 tablespoon raisins (about 15g)
• 8-9 sliced unsalted pistachios (about 15g)
• 1 tablespoon chironji (about 10g)
• ?? cup Vermicelli pasta (about 75-100g – see ingredient notes below!)
• 8-9 chopped dates (about 60g)
• 1.5 tablespoons sugar (about 20g – adjust to taste)
• 8-10 saffron strands
• ?? teaspoon cardamom powder (about 1/4 tsp – adjust to taste)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in this recipe.

• Ghee: The Importance of Quality & Clarification Ghee is the foundation of so many Indian desserts, and this is no exception. Use a good quality ghee for the best flavor. If you’re making your own, make sure it’s properly clarified – no browned milk solids!
• Vermicelli: Choosing the Right Type for Kheer This is key! You want the thin, delicate vermicelli – the kind used for savory dishes too. Avoid the thicker varieties, as they won’t cook properly in the Kheer. I usually use about ¾ cup, but it depends on how thick you like your Kheer.
• Saffron: Sourcing & Blooming for Maximum Flavor Saffron is expensive, but a little goes a long way. Buy good quality saffron strands – they’ll have a deeper color and more intense flavor. Blooming it (see FAQs) is essential to release its color and aroma.
• Dates: Regional Varieties & Their Impact on Sweetness I love using Medjool dates for their soft texture and caramel-like flavor. However, any soft, plump date will work. Adjust the sugar accordingly, as some dates are sweeter than others.
• Chironji: A Unique Nut – Flavor Profile & Substitutions Chironji adds a lovely, subtle flavor that’s hard to describe – almost like a delicate almond with a hint of cardamom. If you can’t find it, you can substitute with a few more almonds and a tiny pinch of nutmeg.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a heavy-bottomed pan over medium-low heat. This prevents sticking and ensures even cooking.
2. Add the cloves, almonds, cashews, raisins, pistachios, and chironji. Fry them until they’re light golden and fragrant – about 2-3 minutes. Be careful not to burn them!
3. Now, add the vermicelli to the pan and roast it on low heat until it turns a lovely golden brown and smells wonderfully aromatic. This takes about 5-7 minutes, and it’s crucial for preventing a mushy Kheer.
4. Pour in the milk and add the chopped dates. Bring the mixture to a simmer, then reduce the heat to low and cook for 12-15 minutes, stirring occasionally. You want the vermicelli to soften and the milk to thicken.
5. Stir in the sugar, saffron-infused milk (bloom the saffron in 2 tbsp warm milk for about 10 minutes beforehand!), and cardamom powder. Cook for another 2-3 minutes, stirring constantly, until everything is well combined and the sugar has dissolved.
6. Finally, remove from heat and let it cool slightly. Serve warm or chilled in bowls, garnished with extra nuts, a few saffron strands, and a sprinkle of rose petals (optional, but pretty!).

Expert Tips

• Stirring is key! Don’t walk away from the pan while the Kheer is cooking. Regular stirring prevents sticking and ensures even cooking.
• Adjust the milk: If the Kheer becomes too thick, add a splash more milk. If it’s too thin, continue simmering for a few more minutes.
• Patience is a virtue: Don’t rush the cooking process. Slow and steady wins the Kheer race!

Variations

• Vegan Vermicelli Kheer: Swap the ghee for coconut oil and the full-fat milk for your favorite plant-based milk (cashew or almond work well).
• Gluten-Free Vermicelli Kheer (Alternative Vermicelli Options): Traditional vermicelli is made from durum wheat. Look for vermicelli made from rice flour or mung bean starch for a gluten-free version.
• Spice Level Adjustment (Cardamom & Saffron): Feel free to adjust the amount of cardamom and saffron to your liking. Some people prefer a more subtle flavor, while others like a bolder taste.
• Festival Adaptations (Holi, Eid, Diwali): This Kheer is perfect for any celebration! During Diwali, I sometimes add a pinch of edible silver leaf for extra sparkle.

Serving Suggestions

This Kheer is delicious on its own, but it also pairs well with a side of fruit or a sprinkle of chopped nuts. It’s a wonderful dessert to serve after a spicy meal, as the sweetness helps to balance the flavors.

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 to thin it out before serving.

FAQs

• What is the best type of vermicelli to use for Kheer? Thin, delicate vermicelli is best. Avoid the thicker varieties.
• Can I make Vermicelli Kheer ahead of time? Yes! It actually tastes even better the next day after the flavors have had a chance to meld.
• How do I prevent the vermicelli from becoming mushy? Roasting the vermicelli before adding the milk is crucial. Also, don’t overcook it!
• What can I substitute for Chironji if I can’t find it? A few more almonds and a tiny pinch of nutmeg can work in a pinch.
• Can I adjust the sweetness level in this recipe? Absolutely! Start with 1.5 tablespoons of sugar and add more to taste.
• How do I bloom saffron properly for the best color and flavor? Steep the saffron strands in 2 tablespoons of warm milk (not hot!) for about 10 minutes before adding it to the Kheer. This releases its color and aroma.