Authentic Vermicelli Kheer Recipe – Dates, Pistachios & Rosewater

Last Updated on 2 months by Neha Deshmukh

Authentic Vermicelli Kheer Recipe – Dates, Pistachios & Rosewater

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 my all-time favorites. I remember my grandmother making this for every special occasion, and the aroma would fill the entire house. It’s a little bit of warmth, sweetness, and nostalgia all rolled into one creamy bowl. Today, I’m sharing my version – packed with dates, pistachios, and a delicate hint of rosewater. It’s a little bit special, and I think you’ll absolutely love it!

Why You’ll Love This Recipe

This isn’t just any kheer recipe. It’s a celebration of flavors and textures. The delicate vermicelli, the chewy dates, the crunchy nuts… it’s a party in your mouth! Plus, it’s surprisingly easy to make, even if you’re new to Indian desserts. It’s perfect for festivals, celebrations, or just a cozy night in.

Ingredients

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

• 40 grams wheat vermicelli (about ½ cup)
• 3 tablespoons ghee (about 45ml)
• 100 grams dates, chopped (about ¾ cup chopped)
• 2 tablespoons golden raisins (about 20g)
• 16-18 cashews
• 20 almonds
• 30 pistachios
• 1 litre whole milk
• 4 tablespoons sugar (about 50g – adjust to taste)
• 15-18 saffron strands
• 1 teaspoon cardamom powder
• 1 tablespoon rose water

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Wheat Vermicelli – Types & Quality: You’ll find different thicknesses of vermicelli. I prefer the slightly thicker variety for kheer, as it holds its shape better. Look for a good quality vermicelli that isn’t broken into tiny pieces in the packet.
• Ghee – Clarified Butter & Alternatives: Ghee adds a beautiful richness and flavor. If you don’t have ghee, you can use unsalted butter, but ghee really is the traditional choice. For a vegan option, see the variations section!
• Saffron – Grade & Blooming: Saffron is precious! A little goes a long way. Look for good quality saffron strands – they’ll have a vibrant color and a strong aroma. To get the most flavor, bloom the saffron in 2 tablespoons of warm milk for about 15-20 minutes before adding it to the kheer.
• Chironji Seeds – Regional Significance & Flavor: While I haven’t included them in the main recipe, chironji seeds are often added in some regions of India. They have a unique, slightly nutty flavor. If you can find them, add about a tablespoon along with the other nuts!
• Rose Water – Authenticity & Usage: Rose water adds a beautiful floral aroma. Be careful not to add too much, as it can be overpowering. A good quality rose water will smell fragrant and not artificial.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and chop your dry fruits and nuts. Break the vermicelli into short strands – this makes it easier to eat.
2. Now, dry roast the vermicelli in a pan over medium heat until it turns golden brown. Keep a close eye on it, as it can burn quickly! Once roasted, set it aside.
3. In another pan, heat the ghee. Add the chopped dates, raisins, cashews, almonds, and pistachios. Sauté for 3-4 minutes, until the nuts are lightly golden and fragrant. Remove from the pan and set aside.
4. In a heavy-bottomed pan (this prevents sticking!), boil the milk. Once boiling, reduce the heat to low and simmer for 8-10 minutes, stirring occasionally, until the milk is slightly thickened.
5. Add the roasted vermicelli and sugar to the milk. Continue to cook for another 8-10 minutes, stirring frequently, until the vermicelli softens and the sugar dissolves.
6. Time for the good stuff! Mix in the bloomed saffron (with the milk it was soaking in), cardamom powder, and the sautéed dry fruits. Stir well to combine.
7. Turn off the heat. Gently stir in the rose water. Taste and adjust the sweetness or milk consistency if needed. If you like a thicker kheer, simmer for a few more minutes.
8. Serve warm, garnished with a few extra saffron strands or rose petals. It looks beautiful and adds a lovely touch!

Expert Tips

• Don’t skip the roasting step for the vermicelli! It adds a lovely nutty flavor and prevents it from becoming too mushy.
• Stir, stir, stir! Constant stirring is key to preventing the kheer from sticking to the bottom of the pan.
• Patience is a virtue. Kheer takes time to develop its flavors. Don’t rush the simmering process.

Variations

Want to make it your own? Here are a few ideas:

• Vegan Adaptation – Plant-Based Milk & Ghee: Use almond milk or cashew milk instead of dairy milk, and substitute the ghee with vegan butter or coconut oil.
• Gluten-Free Adaptation – Vermicelli Options: Look for gluten-free vermicelli made from rice flour or mung bean flour.
• Spice Level – Adjusting Cardamom: If you love a stronger cardamom flavor, add a little more! You can also experiment with a pinch of nutmeg.
• Festival Adaptations – Diwali, Eid, or Wedding Variations: For Diwali, you can add a sprinkle of edible silver leaf (varak) for extra festivity. For weddings, I sometimes add a touch of kewra water along with the rose water for a more luxurious aroma. My friend makes a version with a hint of mango pulp for Eid – it’s divine!

Serving Suggestions

Kheer is wonderful on its own, but here are a few ideas to elevate your serving:

• Serve warm with a sprinkle of chopped nuts.
• Pair it with a side of fruit, like sliced mangoes or bananas.
• For a truly decadent treat, serve with a scoop of vanilla ice cream.

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 when reheating.

FAQs

• Is this kheer best served hot or cold? Both! It’s delicious warm, but also lovely chilled.
• What is the best type of vermicelli to use for kheer? I recommend a slightly thicker wheat vermicelli.
• Can I make this kheer ahead of time? Yes, you can! It actually tastes even better the next day as the flavors meld together.
• How do I prevent the vermicelli from becoming mushy? Roasting the vermicelli and simmering it gently are key. Don’t overcook it!
• What can I substitute for saffron if I don’t have any? A pinch of turmeric can give a similar color, but it won’t have the same flavor. You can also skip it altogether.
• Can I use jaggery instead of sugar? Absolutely! Jaggery will give the kheer a lovely caramel flavor. Use about the same amount as sugar, but you may need to adjust the consistency slightly.