Basmati Rice Kheer Recipe – Almond & Vermicelli Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Basmati Rice Kheer Recipe – Almond & Vermicelli Indian Dessert

Introduction

Oh, kheer. Is there anything more comforting? This Basmati Rice Kheer is a classic Indian dessert, and honestly, it’s the one I always turn to when I want something sweet, creamy, and utterly satisfying. I first made this for Diwali a few years ago, and it was a huge hit – my family still asks for it every year! It’s a little bit of effort, but trust me, the result is worth every single minute. This version, with fragrant basmati rice, crunchy almonds and cashews, and a touch of vermicelli for texture, is my absolute favorite. Let’s get cooking!

Why You’ll Love This Recipe

This kheer isn’t just delicious; it’s special. The delicate aroma of saffron, the subtle sweetness, and the lovely texture make it a real treat. It’s perfect for celebrations, but honestly, it’s wonderful any time you need a little something to brighten your day. Plus, it’s surprisingly easy to customize – I’ll share a bunch of variations later on!

Ingredients

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

• 1 cup basmati rice
• 2 tbsp almonds
• 2 tbsp cashews
• 1 cup hot water (for soaking)
• 6 cups milk
• ½ tsp saffron strands
• ½ cup semiya (vermicelli)
• 2 tbsp custard powder
• ½ cup condensed milk (adjust to taste)
• Black grapes
• Green grapes
• Mango, chopped
• Apple, chopped
• Banana, chopped
• Pomegranate seeds
• Cardamom powder, a pinch

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Basmati Rice: Choosing the Right Grain

Using good quality basmati rice is key. Look for long-grain basmati; it cooks up fluffy and doesn’t get mushy as easily. I prefer aged basmati rice, as it has a more pronounced aroma. About 150-170g of basmati rice is equivalent to 1 cup.

Almonds & Cashews: Quality and Soaking

I like to use blanched almonds for a smoother texture, but you can use regular almonds too – just remember to peel them after soaking! Soaking the nuts softens them and helps them grind into a smoother paste.

Saffron: The Golden Spice – Varieties & Uses

Saffron is what gives kheer that beautiful color and unique flavor. A little goes a long way! Kashmiri saffron is considered the best, but any good quality saffron will work. To get the most flavor, gently crush the saffron strands before adding them to the milk.

Semiya (Vermicelli): Types & Toasting for Flavor

You can use either the thin or medium-sized vermicelli for this recipe. Toasting the vermicelli lightly before adding it to the kheer adds a lovely nutty flavor and prevents it from becoming too soft. Just a minute or two in a dry pan is all you need.

Milk: Full Fat vs. Low Fat – Impact on Texture

Full-fat milk will give you the richest, creamiest kheer. However, you can use low-fat milk if you prefer – the texture will be slightly lighter.

Step-By-Step Instructions

Alright, let’s make some kheer!

1. First, soak the basmati rice, almonds, and cashews in hot water for at least 30 minutes, or until they’re nice and softened. Don’t forget to peel the almonds once they’re softened!
2. Drain the soaked rice and nuts. Now, grind them together into a coarse paste without adding any water. You want it to be a little grainy, not completely smooth. Set this aside.
3. In a large, heavy-bottomed kadai (or pot), bring the milk to a boil. Add the saffron strands and let them infuse the milk for a few minutes – it’ll turn a beautiful golden color.
4. Add the rice-nut paste to the boiling milk and mix well. Reduce the heat to low and cook for about 10 minutes, stirring frequently, until the rice starts to soften.
5. Add the toasted vermicelli and continue to boil for another 5 minutes, stirring constantly to prevent sticking.
6. In a small bowl, mix the custard powder with ¼ cup of milk to form a smooth slurry. Add this slurry to the kheer and stir continuously until the kheer thickens.
7. Now for the sweetness! Add the condensed milk and mix well. Taste and adjust the amount of condensed milk to your liking.
8. Remove the kheer from the heat and let it cool completely. Then, chill it in the refrigerator for at least 2-3 hours.
9. Just before serving, gently mix in the chopped fruits (grapes, mango, apple, banana, pomegranate) and a pinch of cardamom powder.

Expert Tips

• Stir, stir, stir! Seriously, constant stirring is key to preventing the kheer from sticking and burning.
• Heavy-bottomed kadai: Using a heavy-bottomed pot helps distribute the heat evenly and prevents sticking.
• Patience is a virtue: Kheer takes time to cook properly. Don’t rush the process!

Variations

• Vegan Kheer Adaptation: Substitute the milk with almond or coconut milk, and use a plant-based condensed milk alternative.
• Gluten-Free Kheer (Vermicelli Substitute): Omit the vermicelli altogether, or use gluten-free vermicelli if you can find it. You can also add a tablespoon of sago (sabudana) for a slightly different texture.
• Spice Level Adjustment – Cardamom & More: Feel free to experiment with other spices like a pinch of nutmeg or a tiny bit of rose water.
• Festival Adaptations (Diwali, Eid, etc.): For Diwali, I love adding a sprinkle of edible silver leaf (varak) for a festive touch. For Eid, you can add a few drops of rose water and garnish with pistachios.

Serving Suggestions

Serve the kheer chilled in individual bowls or glasses. Garnish with a sprinkle of chopped nuts (almonds, pistachios, cashews) and a few extra pieces of fruit. It’s delicious on its own, but you can also serve it with a side of puri or paratha.

Storage Instructions

Kheer will keep in the refrigerator for up to 3-4 days. Store it in an airtight container. The texture might thicken slightly upon refrigeration, so you can add a splash of milk when reheating.

FAQs

What is the best type of rice to use for kheer?

Basmati rice is the best choice! Its long grains and fragrant aroma make it perfect for kheer.

Can I make kheer ahead of time? How long will it keep?

Yes, you can definitely make kheer ahead of time. It actually tastes even better the next day! It will keep in the refrigerator for up to 3-4 days.

How do I prevent the kheer from sticking to the bottom of the kadai?

Constant stirring is the key! Also, using a heavy-bottomed kadai helps distribute the heat evenly.

What can I substitute for saffron if I don’t have any?

You can use a pinch of turmeric powder for color, but it won’t have the same flavor as saffron. A few drops of rose water can also add a nice aroma.

Can I use different types of nuts in this kheer recipe?

Absolutely! Feel free to experiment with pistachios, walnuts, or even pecans.

How can I adjust the sweetness level of the kheer?

Simply adjust the amount of condensed milk you add. Start with ½ cup and add more to taste.