Date & Vermicelli Kheer Recipe – Traditional Indian Milk Pudding

Last Updated on 2 months by Neha Deshmukh

Date & Vermicelli Kheer Recipe – Traditional Indian Milk Pudding

Hey everyone! If you’re anything like me, you have a soft spot for a good, comforting kheer. It’s the kind of dessert that just feels like home, doesn’t it? Today, I’m sharing my family’s recipe for Date & Vermicelli Kheer – a slightly different take on the classic, with the lovely chewiness of vermicelli and the natural sweetness of dates. It’s a little bit special, and I think you’ll absolutely love it.

Why You’ll Love This Recipe

This isn’t your average kheer! The combination of dates and vermicelli (also known as sevai) adds a wonderful texture and depth of flavour. It’s rich, creamy, and subtly spiced – perfect for a festive occasion or just a cozy night in. Plus, it’s surprisingly easy to make, even if you’re new to Indian desserts. Honestly, once you try this, you might just make kheer a little more often!

Ingredients

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

• 1/2 litre + 3 tablespoons Full Fat Milk (approximately 530ml)
• 1 tablespoon Ghee (clarified butter)
• 1-2 tablespoons Sugar (adjust to your sweetness preference)
• 1/4 cup Vermicelli (Sevai)
• 10-12 deseeded Dates
• 10-12 chopped Almonds
• 10-12 chopped Cashew Nuts
• 10-12 chopped Pistachio
• 1/4 teaspoon Cardamom Powder
• 1 pinch Salt

Ingredient Notes

Let’s talk ingredients for a sec! A few things make all the difference in this recipe.

• Full Fat Milk: Seriously, don’t skimp here. Full-fat milk is key for that rich, creamy texture we’re after. It makes a huge difference!
• Vermicelli (Sevai): We’re using the thin vermicelli, the kind often used in upma or payasam. It cooks quickly and gives a lovely texture.
• Dates: Good quality, soft dates are essential. Medjool dates are fantastic if you can get them, but any soft, plump dates will work. Soaking them is crucial for a smooth paste.
• Regional Variations: Kheer recipes vary so much across India! Some people add rice, others use different nuts, and the level of sweetness can change drastically. This version is inspired by recipes from Uttar Pradesh, where dates are often used in desserts.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get those dates ready. Soak the dates in 3 tablespoons of warm milk for about an hour. This softens them up beautifully. Once soaked, blend them into a smooth paste. Set aside.
2. Now, heat the ghee in a heavy-bottomed pan. Add the vermicelli and roast it until it turns golden brown. Keep an eye on it – it burns quickly! Once golden, remove from the pan and set aside.
3. In the same pan (no need to wash it!), lightly fry the almonds, cashews, and pistachios until they’re lightly golden. Add a little extra ghee if needed. Remove and set aside with the vermicelli.
4. Pour the remaining milk (1/2 litre) into the pan and bring it to a boil. Once boiling, reduce the heat and simmer for about 5 minutes, stirring occasionally. This helps to thicken the milk slightly.
5. Now, separate about half of the boiled milk into another pan. Add the roasted vermicelli to the remaining boiling milk and cook until it’s soft and has absorbed some of the milk. This usually takes about 5-7 minutes.
6. Time to bring it all together! Mix the date paste with the reserved milk. Then, pour this mixture into the pan with the vermicelli. Stir well to combine.
7. Add the fried nuts and stir again. At this point, you can taste and adjust the sweetness with sugar, if needed. I usually add about 1-2 tablespoons, but it depends on how sweet your dates are and your personal preference.
8. Simmer the kheer for another 5-10 minutes, stirring frequently, until it reaches your desired consistency. Remember, it will thicken as it cools, so don’t overcook it!
9. Finally, stir in the cardamom powder and remove from the heat. Serve warm or chilled.

Expert Tips

• Stirring is Key: Don’t walk away from the pan while the kheer is simmering! Constant stirring prevents the vermicelli from sticking to the bottom and ensures even cooking.
• Heavy-Bottomed Pan: Using a heavy-bottomed pan is crucial to prevent scorching.
• Patience is a Virtue: Kheer takes a little time and attention, but the result is so worth it.

Variations

• Vegan Adaptation: Swap the full-fat milk for a plant-based milk like almond or cashew milk. Use plant-based ghee for frying the nuts and vermicelli.
• Gluten-Free Adaptation: Make sure your vermicelli is certified gluten-free. Some brands use wheat flour in their vermicelli.
• Spice Level Adjustment: For a more fragrant kheer, add a tiny pinch of saffron strands soaked in a tablespoon of warm milk.
• Festival Adaptations: This kheer is perfect for Diwali, Holi, or Eid! You can garnish it with edible silver leaf (varak) for a festive touch.

Serving Suggestions

I love serving this kheer in small bowls, garnished with a few extra chopped nuts and a sprinkle of cardamom. It’s delicious on its own, but also pairs beautifully with a side of puri or paratha.

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 you can add a splash of milk when reheating.

FAQs

What type of milk is best for making Kheer?

Full-fat milk is definitely the way to go for the richest, creamiest kheer. You can use other types of milk, but the texture won’t be quite the same.

Can I make this Kheer ahead of time?

Yes, you can! Kheer actually tastes even better the next day after the flavours have had a chance to meld.

How do I prevent the vermicelli from becoming mushy?

Don’t overcook the vermicelli! Keep a close eye on it and cook it until it’s just soft.

What if I don’t have all the nuts listed in the recipe?

Don’t worry! Feel free to use whatever nuts you have on hand. Almonds and cashews are a classic combination, but you can also add walnuts, pecans, or even sunflower seeds.

Can I adjust the sweetness level of the Kheer?

Absolutely! Taste as you go and add more or less sugar to suit your preference.

Is it necessary to soak the dates before blending?

Yes, soaking the dates is essential for a smooth, lump-free paste. If you don’t have time to soak them, you can boil them in water for about 10 minutes until they’re soft.