Easy Vermicelli Kheer Recipe – Cashew & Cardamom Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Easy Vermicelli Kheer Recipe – Cashew & Cardamom Indian Dessert

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 the first things I learned to make when I started exploring my grandma’s recipes. It’s creamy, fragrant, and just…happy food. This version, with its toasted cashews and a hint of cardamom, is extra special. It’s surprisingly easy too – perfect for when you want to impress without spending hours in the kitchen!

Why You’ll Love This Recipe

This vermicelli kheer is a winner for so many reasons! It’s quick to make (ready in under 20 minutes!), uses simple ingredients you probably already have, and is incredibly satisfying. Plus, it’s a fantastic dessert to make for celebrations or just a cozy night in. It’s a lovely alternative to rice kheer, offering a slightly different texture and flavour profile.

Ingredients

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

• 0.5 cup roasted vermicelli (approximately 75g)
• 2 cups water (480ml)
• 1 cup boiled milk (240ml)
• 0.5 cup sugar (100g)
• 2 cardamom pods
• 5 cashew nuts
• 10 dry grapes (raisins)
• 1 tbsp ghee (approximately 15ml)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Ghee: Don’t skimp on the ghee! It adds a beautiful richness and flavour that’s essential to traditional Indian desserts. If you’re not familiar, ghee is clarified butter – it has a nutty aroma and a higher smoke point.
• Vermicelli: You can use either pre-roasted vermicelli or raw. If using raw, you’ll need to roast it yourself (see instructions!). Pre-roasted saves time, but roasting it yourself gives you more control over the flavour.
• Cardamom: Freshly crushed cardamom is always best. The aroma is incredible! Look for plump, green cardamom pods – they’ll be more fragrant.
• Milk: I usually use full-fat milk for a richer kheer, but you can use toned milk or even skim milk if you prefer. The consistency will be slightly different, though.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a kadai (a deep, round-bottomed pan) over medium heat. Add the cashew nuts and dry grapes. Roast them until the cashews are golden brown and the raisins plump up – keep a close eye, they burn quickly! Set these aside.
2. Now, add the vermicelli to the same kadai and roast for about 2 minutes. This step is skipped if you’re using pre-roasted vermicelli. Roasting the vermicelli gives it a lovely nutty flavour and prevents it from becoming too mushy.
3. In a separate vessel, bring the water to a boil. Add the roasted vermicelli and cook on medium heat for 10-15 minutes, or until the vermicelli is soft and has absorbed most of the water. Stir occasionally to prevent sticking.
4. Add the sugar and crushed cardamom to the vermicelli. Mix well until the sugar dissolves completely. Let it simmer for a few minutes until the mixture thickens slightly.
5. Turn off the heat. Gently stir in the room-temperature boiled milk. Start with about ¾ cup and add more if you want a thicker consistency. I like mine pretty creamy!
6. Finally, mix in the roasted cashews and raisins. Serve warm or chilled – it’s delicious either way!

Expert Tips

• Don’t walk away while roasting the vermicelli! It can burn quickly.
• Crushing the cardamom pods releases their flavour. You can use a mortar and pestle or simply crush them with the flat side of a knife.
• For a smoother kheer, you can blend a small portion of the cooked vermicelli before adding the milk.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: Swap the ghee for a plant-based alternative like coconut oil and use your favourite plant-based milk (almond, soy, or oat milk work well).
• Sugar-Free Adaptation: Use a sugar substitute like stevia or erythritol to taste.
• Spice Level: Add a pinch of saffron strands soaked in a tablespoon of warm milk for a luxurious flavour and beautiful colour. My aunt always adds this for special occasions!
• Festival Adaptations: During Diwali or Eid, I love adding a sprinkle of edible silver leaf (varak) for an extra festive touch.

Serving Suggestions

Vermicelli kheer is wonderful on its own, but it’s also lovely with a sprinkle of chopped pistachios or almonds. It pairs beautifully with a cup of masala chai.

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

• Is this kheer best served hot or cold? Honestly, both! Warm kheer is comforting, while chilled kheer is refreshing. It’s really a matter of personal preference.
• Can I use a different type of nut instead of cashews? Absolutely! Almonds, pistachios, or even walnuts would be delicious.
• How do I prevent the vermicelli from becoming mushy? Don’t overcook it! Keep a close eye on it while it’s simmering and stop cooking when it’s soft but still has a slight bite.
• What is the best way to crush cardamom pods? A mortar and pestle works best, but you can also use the flat side of a knife.
• Can I make this kheer ahead of time? Yes, you can! It actually tastes even better the next day after the flavours have had a chance to meld.