Easy Vermicelli Kheer Recipe – Cashew & Raisin Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Easy Vermicelli Kheer Recipe – Cashew & Raisin Indian Dessert

Hey everyone! If you’re anything like me, you have a soft spot for a comforting, sweet Indian dessert. And honestly, few things hit the spot quite like a warm bowl of Kheer. Today, I’m sharing my go-to recipe for Vermicelli Kheer – it’s incredibly easy to make, wonderfully creamy, and always a crowd-pleaser. I first made this for Diwali a few years ago, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This Vermicelli Kheer (also known as Seviyan Kheer) is special because it’s so simple yet delivers incredible flavor. It’s perfect for beginners, takes just about 15 minutes to cook, and requires minimal ingredients. Plus, the delicate sweetness combined with the nutty crunch of cashews and raisins is just divine. It’s a hug in a bowl, honestly!

Ingredients

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

• 200 gm thin vermicelli (crushed)
• 1 tbsp ghee
• 5-6 cashew nuts
• 10-15 raisins
• 250 ml milk
• 250 ml coconut milk
• 0.25 cup sugar (about 50 grams)
• 1 pinch cardamom powder

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 aroma that’s essential to traditional Indian desserts. If you’re not familiar, ghee is clarified butter, and you can find it at most Indian grocery stores.
• Vermicelli: I prefer using thin vermicelli for Kheer, as it cooks quickly and gives a lovely texture. Make sure to lightly crush it before you start – this helps it soften evenly.
• Coconut Milk: You can use either fresh or canned coconut milk. Fresh is amazing if you can get it, but canned works perfectly well and is super convenient. Full-fat coconut milk will give you the creamiest result!
• Cardamom: Freshly ground cardamom is best! The aroma is so much more vibrant. A little goes a long way, so just a pinch is perfect.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a pan over medium heat. Add the cashew nuts and fry them until they turn golden brown. Then, toss in the raisins and sauté until they puff up. Remove them from the pan and set aside – these will be our gorgeous garnish!
2. In the same pan (that ghee flavor is gold!), add the crushed vermicelli. Sauté for 2-3 minutes, stirring constantly, until it’s lightly toasted and smells wonderfully nutty.
3. Now, gradually pour in the milk and coconut milk, stirring continuously to prevent sticking. Cook on medium heat, stirring often, until the vermicelli absorbs the liquid and becomes soft. This usually takes about 5-7 minutes.
4. Time for sweetness! Stir in the sugar and cardamom powder. Mix well and continue to cook for another 2 minutes, until the sugar is completely dissolved. You want a lovely, creamy consistency.
5. Finally, garnish with the fried cashews and raisins. Serve warm and enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

• Stir, stir, stir! Seriously, constant stirring is key to preventing the vermicelli from sticking and burning.
• Adjust sweetness: Feel free to adjust the amount of sugar to your liking.
• Don’t rush it: Cooking on medium heat allows the flavors to meld beautifully.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (almond, soy, or oat milk work well) and vegan ghee. It’s just as delicious! My friend, Priya, swears by using cashew milk for extra creaminess.
• Gluten-Free Considerations: Most vermicelli is made from wheat, so if you need a gluten-free version, look for vermicelli made from rice flour.
• Spice Level: For a touch of luxury, add a pinch of saffron strands soaked in a tablespoon of warm milk during the last few minutes of cooking.
• Festival Adaptations: This Kheer is perfect for Diwali, Eid, or any special occasion! You can add chopped pistachios or almonds for extra festive flair.

Serving Suggestions

Vermicelli Kheer is wonderful on its own, but it also pairs beautifully with:

• A side of fresh fruit
• A sprinkle of chopped nuts
• A dollop of cream (if you’re feeling extra indulgent!)

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:

• What type of vermicelli works best for Kheer? Thin vermicelli is ideal, as it cooks quickly and has a delicate texture.
• Can I make this Kheer ahead of time? Yes, you can! Just store it in the refrigerator and reheat gently before serving.
• How do I prevent the vermicelli from becoming mushy? Don’t overcook it! Keep a close eye on it and stir frequently.
• What is the best way to garnish Vermicelli Kheer? Fried cashews and raisins are classic, but you can also use chopped pistachios, almonds, or a sprinkle of saffron.
• Can I use condensed milk instead of sugar and milk? While you can, it will change the flavor profile. Condensed milk is much sweeter, so you’ll need to use less. I prefer the more delicate sweetness of sugar and milk, but it’s up to you!

Enjoy making this delightful Vermicelli Kheer! I hope it brings a little sweetness to your day. Let me know in the comments how it turns out for you!