Easy Vermicelli Kheer Recipe – Saffron, Pistachio & Cardamom Delight

Last Updated on 2 months by Neha Deshmukh

Easy Vermicelli Kheer Recipe – Saffron, Pistachio & Cardamom Delight

Hello friends! Today, I’m sharing a recipe that’s close to my heart – a creamy, dreamy Vermicelli Kheer. This isn’t just any kheer; it’s a hug in a bowl, packed with the delicate aroma of saffron, the crunch of pistachios and cashews, and a hint of cardamom. It’s a dessert I first made when I was craving something comforting, and it’s been a family favourite ever since. Plus, it’s surprisingly easy to make, especially using the microwave!

Why You’ll Love This Recipe

This Vermicelli Kheer is perfect for so many reasons. It’s quick – ready in under 30 minutes! It’s comforting and flavourful, a real treat for the senses. And honestly, it’s a bit different from your traditional rice kheer, offering a lovely textural contrast with the fine vermicelli. It’s a guaranteed crowd-pleaser, whether it’s a festive occasion or just a cozy night in.

Ingredients

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

• 0.5 cup Fine Vermicelli (approx. 50g)
• 0.5 cup Sugar (approx. 100g)
• 0.75 cup Milk (approx. 180ml)
• Few Saffron strands (approx. 10-12)
• 5 Cashew nuts
• 5 Pistachios
• 1 Cardamom pod
• 2 tsp Ghee (approx. 10ml)

Ingredient Notes

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

• Fine Vermicelli: This is key! We want a delicate kheer, so avoid the thicker varieties. Look for the really thin vermicelli, almost like threads.
• Saffron: Oh, saffron! It’s the star of the show, lending that beautiful colour and unique flavour. A little goes a long way, so don’t be shy.
• Ghee: Ghee adds a richness and nutty flavour that’s just unbeatable in Indian desserts. It also helps roast the nuts beautifully. You can use unsalted butter if you don’t have ghee, but ghee really elevates the flavour.
• Cardamom: I prefer using green cardamom pods, as they have a more fragrant aroma. Lightly crush them just before adding to release their flavour. Don’t overdo it though – a little cardamom goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the vermicelli. In a microwave-safe bowl, mix the vermicelli with 1 tsp of ghee. Microwave on high for 2 minutes, stirring halfway through. This lightly toasts the vermicelli, giving it a lovely flavour.
2. While that’s happening, let’s infuse some flavour. Soak the saffron strands in warm milk. This will release their colour and aroma. Also, soak the pistachios in warm water to easily remove their skins, then chop them along with the cashews. Toss the chopped nuts with the remaining 1 tsp of ghee and microwave for a minute to lightly roast them – this makes them extra crunchy!
3. Now, add enough water to the toasted vermicelli to just cover it. Microwave for another 3 minutes, or until the vermicelli is tender. Keep an eye on it, as microwave times can vary.
4. Time for sweetness! Stir in the sugar and microwave for 4 minutes, stirring once halfway through. Make sure the sugar dissolves completely.
5. Finally, combine the saffron milk, cardamom powder (just crush the pod and use the seeds), and the roasted nuts. Microwave for 3-4 minutes, stirring occasionally, until the kheer is creamy and everything is well combined.
6. Check the consistency. If it’s too thick, add a splash more milk. Remember, it will thicken as it cools. Serve warm or chilled – it’s delicious either way!

Expert Tips

• Don’t skip the ghee! It really makes a difference.
• Stir frequently while microwaving to prevent sticking.
• Adjust the sugar to your liking.
• For a richer flavour, use full-fat milk.

Variations

• Vegan Adaptation: My friend Priya is vegan, and she makes this with almond milk and a plant-based ghee alternative. It’s just as delicious!
• Gluten-Free Note: If you’re gluten-free, double-check the source of your vermicelli. Some brands may contain wheat.
• Spice Level: Feel free to adjust the amount of cardamom to your preference. I like a subtle hint, but you can add more if you love that flavour.
• Festival Adaptations: This kheer is perfect for Diwali, Eid, or any celebration! You can garnish it with edible silver leaf (varak) for a festive touch.

Serving Suggestions

This Vermicelli Kheer is wonderful on its own, but it also pairs beautifully with:

• A sprinkle of chopped nuts
• A few extra saffron strands
• 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 upon cooling, so just add a splash of milk when reheating.

FAQs

• Can I make this kheer ahead of time? Absolutely! You can make it a day in advance. The flavours actually develop even more overnight.
• What type of vermicelli works best for kheer? Fine vermicelli is the way to go! It cooks quickly and gives the kheer a delicate texture.
• How do I prevent the kheer from sticking to the bottom of the microwave? Stir frequently! And make sure your bowl is microwave-safe.
• Can I use a different sweetener instead of sugar? You can try using honey or maple syrup, but it will slightly alter the flavour.
• What is the significance of saffron in this recipe? Saffron is considered a sacred spice in India and is often used in festive dishes. It adds a beautiful colour, aroma, and flavour, and is believed to have medicinal properties.

Enjoy making this delightful Vermicelli Kheer! I hope it brings a little sweetness to your day. Let me know how it turns out in the comments below!