Easy Vermicelli Kheer Recipe – Cardamom & Cashew Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Easy Vermicelli Kheer Recipe – Cardamom & Cashew Indian Dessert

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and you love a good, comforting Indian dessert. Today, I’m sharing my go-to recipe for Vermicelli Kheer – it’s creamy, fragrant, and 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 dessert to end a meal, or honestly, just enjoy on a cozy afternoon with a cup of chai.

Why You’ll Love This Recipe

This Vermicelli Kheer (also known as Seviyan Kheer) is a classic for a reason. It’s wonderfully aromatic with cardamom, studded with crunchy cashews and raisins, and has a beautiful, delicate texture. Plus, it’s relatively quick to whip up – perfect when you’re craving something sweet but don’t want to spend hours in the kitchen. It’s a guaranteed crowd-pleaser, and honestly, it just feels like a warm hug in a bowl.

Ingredients

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

• 1 cup vermicelli (Sevai/Barik Sevai) – about 100g
• 1.5 cups milk – about 360ml
• 3 oz sweetened condensed milk – about 85g
• 2 cardamom pods
• 1 cup water – about 240ml
• 1 pinch salt
• 0.25 cup cashews – about 30g
• 0.2 cup raisins – about 25g
• 1 tablespoon ghee – about 15ml

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

• Vermicelli Type: I prefer using the thin vermicelli, also known as Sevai or Barik Sevai. It cooks faster and gives the kheer a lovely, delicate texture. You can find it at most Indian grocery stores.
• Ghee Quality: Ghee is the heart of many Indian desserts, and its flavor really shines through here. Use a good quality ghee for the best results. Homemade is amazing if you have the time!
• Cardamom Freshness: Freshly crushed cardamom is so much more fragrant than pre-ground. Trust me, it’s worth the extra minute. You’ll really taste the difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a pan over medium heat. Add the cashews and raisins and fry them until they turn golden brown. Be careful not to burn them! Once golden, set them aside.
2. In the same pan, add the vermicelli and roast it until it turns golden brown. This usually takes about 5-7 minutes. Keep stirring so it doesn’t stick or burn.
3. Now, add the water and cook the vermicelli for about 15 minutes, or until it’s soft and the water has been absorbed. Stir occasionally to prevent sticking.
4. Pour in the milk and simmer for another 10 minutes, stirring frequently. This is where the kheer starts to get creamy!
5. Stir in the condensed milk and cook for about 5 minutes more, until everything is well combined and the kheer has thickened to your liking.
6. Finally, crush the cardamom pods (I like to use a mortar and pestle) and add the cardamom powder, along with the fried cashews and raisins. Mix well.

Expert Tips

• Don’t walk away from the pan while roasting the vermicelli! It can burn quickly.
• If the kheer becomes too thick, add a splash more milk.
• For a richer flavor, you can add a tiny pinch of saffron strands along with the milk.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the milk for your favorite plant-based milk (almond, soy, or oat work well) and use vegan condensed milk. It’s just as delicious!
• Gluten-Free Considerations: Most vermicelli is made from durum wheat, so it isn’t gluten-free. However, you can find gluten-free vermicelli options online or at specialty stores.
• Spice Level: If you really love cardamom, feel free to add another pod or two. You could also experiment with a tiny pinch of nutmeg.
• Festival Adaptations: My aunt always adds a sprinkle of edible silver leaf (varak) when she makes this for Diwali – it looks so festive! For Eid, she sometimes adds a few strands of saffron.

Serving Suggestions

Vermicelli Kheer is delicious served warm or chilled. I love to garnish it with a few extra chopped nuts and a sprinkle of cardamom powder. It pairs perfectly with a cup of masala chai or a light Indian meal.

Storage Instructions

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

FAQs

Let’s answer some common questions!

1. What type of vermicelli is best for kheer?

Thin vermicelli (Sevai or Barik Sevai) is ideal. It cooks quickly and gives the kheer a delicate texture.

2. 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.

3. How do I prevent the vermicelli from becoming mushy?

Don’t overcook the vermicelli! Roast it well initially, and then cook it in water until it’s just soft.

4. Can I use full-fat milk for a richer kheer?

Yes, definitely! Full-fat milk will result in a creamier, richer kheer.

5. What is the best way to crush cardamom pods?

I recommend using a mortar and pestle. If you don’t have one, you can gently crush them with the flat side of a knife.

6. Can I add other nuts or dried fruits to this kheer?

Of course! Almonds, pistachios, and dates would all be delicious additions. Feel free to get creative!