Easy Vermicelli Kheer Recipe – Cashew Raisin Indian Milk Pudding

Last Updated on 4 months by Neha Deshmukh

Easy Vermicelli Kheer Recipe – Cashew Raisin Indian Milk Pudding

Hello friends! Today, I’m sharing a recipe that’s close to my heart – a creamy, dreamy Vermicelli Kheer. This isn’t just any kheer; it’s the kind my grandmother used to make, filled with the warmth of ghee, the sweetness of sugar, and the delightful crunch of cashews and raisins. It’s comfort in a bowl, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Vermicelli Kheer (also known as Seviyan Kheer) is a classic Indian dessert for a reason! It’s incredibly easy to make, requires minimal ingredients, and is always a crowd-pleaser. Plus, it’s perfect for celebrations, or just a cozy night in. Honestly, who can resist a warm, milky pudding studded with crunchy nuts? It’s a little bit of heaven, I tell you!

Ingredients

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

• 1 tbsp ghee (approximately 15ml)
• 5 cashews, roughly chopped
• 1 tbsp raisins (approximately 15ml)
• ½ cup vermicelli (approximately 60g) – see ingredient notes below!
• 4 cups milk (approximately 950ml) – full fat milk works best for richness
• ½ cup sugar (approximately 100g) – adjust to your sweetness preference
• ¼ tsp cardamom powder (approximately 1g) – freshly ground is best!

Ingredient Notes

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

• Vermicelli: We’re using Sevai or Barik Sevai – the thin, delicate vermicelli. It cooks quickly and gives the kheer a lovely texture. Don’t use the thicker variety, it won’t give the same result.
• Ghee: Ghee is essential for that authentic flavour. I prefer using a good quality, homemade ghee if possible. Different regions in India have preferences – some like a stronger ghee flavour, others milder.
• Cardamom: Freshly ground cardamom is a game changer! The aroma is incredible. If you can, grind the pods yourself right before adding it to the kheer. It makes all the difference.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, heat the ghee in a heavy-bottomed pan over medium-low heat. Add the cashews and raisins. Roast them until they turn golden brown and fragrant – about 3-5 minutes. Be careful not to burn them! Once roasted, set them aside.
2. In the same pan, add the vermicelli. Now, this is important: roast the vermicelli on low heat for about 5 minutes, stirring constantly. We want it to turn golden brown and slightly crispy, not burnt.
3. Pour in the milk and bring it to a simmer. Add the roasted vermicelli and continue to simmer for about 10 minutes, stirring occasionally. This allows the vermicelli to soften and release its starch, thickening the kheer.
4. Now for the sweetness! Stir in the sugar and cook for another 5 minutes, stirring until the sugar is completely dissolved. Keep stirring to prevent sticking.
5. Finally, mix in the roasted cashews and raisins, and the cardamom powder. Give it a good stir and cook for another minute to let the flavours meld together.
6. And that’s it! Your Vermicelli Kheer is ready.

Expert Tips

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

• Stirring is key: Don’t skip the stirring! It prevents the kheer from sticking to the bottom of the pot and ensures even cooking.
• Patience is a virtue: Simmering the kheer slowly allows the flavours to develop beautifully. Don’t rush the process.
• Adjust the consistency: If the kheer becomes too thick as it cools, simply add a splash of warm milk to loosen it up.

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 surprisingly delicious!
• Gluten-Free Note: Vermicelli is typically made from durum wheat, so it isn’t gluten-free. However, you can find gluten-free vermicelli options online or in specialty stores.
• Spice Level: My friend, Priya, loves adding a pinch of saffron strands to her kheer for a beautiful colour and flavour. Feel free to experiment with the amount of cardamom too – some like it stronger!
• Festival Adaptations: This kheer is a staple during Diwali and Eid celebrations at my house. Sometimes I add a sprinkle of edible silver leaf (varak) for a festive touch.

Serving Suggestions

Serve the kheer warm or chilled. I personally love it warm with a sprinkle of chopped pistachios on top. It’s also lovely served with a side of pooris or roti for a complete Indian meal.

Storage Instructions

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

FAQs

Let’s answer some common questions:

1. What type of vermicelli is best for kheer?

Sevai or Barik Sevai – the thin, delicate variety – is the best choice. It cooks quickly and gives the kheer a lovely texture.

2. How do I prevent the kheer from sticking to the bottom of the pot?

Stirring frequently, especially during the simmering process, is key! Using a heavy-bottomed pan also helps.

3. Can I make this kheer ahead of time?

Yes, absolutely! You can make it a day or two in advance. The flavours actually develop even more as it sits.

4. What if my kheer is too thick/thin?

If it’s too thick, add a splash of warm milk. If it’s too thin, simmer it for a few more minutes, stirring constantly.

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

Definitely! Almonds, pistachios, dates, and figs all make wonderful additions. Get creative and make it your own!