Authentic Vermicelli Kheer Recipe – Cardamom & Rose Flavored Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Authentic Vermicelli Kheer Recipe – Cardamom & Rose Flavored Indian Dessert

Hey everyone! If you’re looking for a dessert that’s comforting, fragrant, and utterly delicious, you’ve come to the right place. Today, I’m sharing my go-to recipe for Vermicelli Kheer – a classic Indian sweet that’s surprisingly easy to make. I first made this for Diwali a few years ago, and it’s been a family favorite ever since! It’s the perfect balance of creamy, sweet, and aromatic. Let’s get cooking!

Why You’ll Love This Recipe

This Vermicelli Kheer (also known as Seviyan Kheer) is more than just a dessert; it’s a hug in a bowl. It’s creamy, subtly sweet, and infused with the beautiful flavors of cardamom and rose. Plus, it’s relatively quick to make, especially compared to some other traditional Indian sweets. It’s perfect for celebrations, or just a cozy night in. You’ll love how easily it comes together and the incredible aroma that fills your kitchen!

Ingredients

Here’s what you’ll need to make this delightful kheer:

• 1 cup Pakistani or Indian vermicelli (seviyan) – about 100g
• 3 cups whole milk – 720ml
• 1 ¼ cups heavy whipping cream – 300ml
• 1 ½ tbsp butter, ghee, or oil – 22.5ml
• 6 green cardamom pods
• ½ cup sugar – 100g (adjust to taste)
• 3 tbsp blanched slivered almonds – 21g
• ½ tsp rose water or kewra water – 2.5ml

Ingredient Notes

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

• Pakistani/Indian Vermicelli (Seviyan) types: You’ll find different thicknesses of vermicelli. Thin vermicelli cooks faster and results in a smoother kheer. I prefer the medium thickness – it holds its shape a little better.
• Ghee vs. Butter: Traditionally, ghee (clarified butter) is used for its rich flavor. But butter works beautifully too! If you don’t have ghee, butter is a fantastic substitute. You can even use oil if you prefer a lighter flavor.
• Cardamom Quality: Freshly crushed cardamom is key. The aroma is so much more vibrant. Gently crush the pods with a mortar and pestle just before using them.
• Rose Water/Kewra Water differences: Rose water has a floral, rosy aroma, while kewra water is a bit more subtle and has a slightly smoky undertone. Both are lovely! You can use either, or even a mix. If you’re unsure, start with less – a little goes a long way.

Step-By-Step Instructions

Alright, let’s make some kheer!

1. First, in a nonstick saucepan, combine the whole milk and heavy cream. Bring it to a gentle boil, then reduce the heat to a simmer. We want it to be warm and ready for the vermicelli.
2. While the milk is heating up, grab another pan. Melt the butter (or ghee/oil) over medium heat. Add the cardamom pods and let them sizzle for a few seconds to release their fragrance.
3. Now, add the vermicelli to the melted butter. Toast it for about 5 minutes, stirring constantly, until it turns golden brown. Keep a close eye on it – it can burn quickly!
4. Pour the toasted vermicelli, sugar, and dates (if using) into the simmering milk mixture.
5. Increase the heat slightly and bring everything to a boil again. Then, reduce the heat back to a simmer and cook for 5-6 minutes, stirring constantly. This is important to prevent sticking and ensure the vermicelli cooks evenly. You’ll notice the kheer starts to thicken.
6. Once it’s thickened to your liking, remove the pan from the heat. Stir in the rose water (or kewra water).
7. Finally, garnish with the blanched slivered almonds.

Serve warm or chilled – it’s delicious either way!

Expert Tips

• Don’t skip the stirring! Seriously, constant stirring is your friend here. It prevents the vermicelli from sticking to the bottom of the pan and ensures a creamy texture.
• Adjust the sweetness: Feel free to adjust the amount of sugar to your liking. Start with ½ cup and add more if needed.
• Milk consistency: The kheer will thicken as it cools. Don’t overcook it on the stove, or it will become too thick.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: Use plant-based milk (like almond or cashew milk) and coconut cream instead of dairy. Use a plant-based butter substitute.
• Sugar Level Adjustment: My family prefers a less sweet kheer, so I often reduce the sugar to ¼ cup.
• Regional Variations: My friend’s grandmother always adds a pinch of saffron to her kheer for a beautiful color and flavor. You can also experiment with different nuts like pistachios or cashews.
• Festival Adaptations: For Diwali, I like to add a sprinkle of edible silver leaf (varak) for a festive touch. During Eid, I sometimes add a few strands of saffron and a touch of nutmeg.

Serving Suggestions

Vermicelli Kheer is wonderful on its own, but it’s also lovely with a side of fruit or a sprinkle of cinnamon. It’s a staple at Indian celebrations, but honestly, it’s perfect any time you need a little sweetness in your life.

Storage Instructions

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

FAQs

Let’s answer some common questions!

• What type of vermicelli is best for Kheer? Thin or medium-thickness vermicelli works best. Avoid the thicker varieties, as they take longer to cook and may not soften properly.
• Can I make this Kheer ahead of time? Absolutely! Kheer 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? Don’t overcook it! Keep a close eye on it and stir constantly.
• What is the difference between rose water and kewra water, and can they be substituted? Rose water has a strong floral scent, while kewra water is more subtle. You can substitute one for the other, but start with a smaller amount.
• Can I use condensed milk or milk powder in this recipe? While it’s possible, I recommend sticking to whole milk and cream for the best flavor and texture. Condensed milk will make it very sweet, and milk powder can sometimes leave a grainy texture.