Easy Vermicelli Kheer Recipe – Cashew & Saffron Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Easy Vermicelli Kheer Recipe – Cashew & Saffron Indian Dessert

Hey everyone! If you’re looking for a dessert that’s comforting, subtly sweet, and feels like a warm hug, you have to try this Vermicelli Kheer. It’s a classic Indian sweet, and honestly, it’s one of the first desserts I ever successfully made on my own – a proud moment, let me tell you! It’s surprisingly easy, and the aroma of saffron simmering away is just heavenly.

Why You’ll Love This Recipe

This Vermicelli Kheer (also known as Seviyan Kheer) is special for so many reasons. It’s not overly complicated, making it perfect for a weeknight treat or a festive occasion. The delicate vermicelli strands soak up all the lovely flavors, and the cashews and raisins add a delightful texture. Plus, a few strands of saffron elevate it to something truly special. It’s a guaranteed crowd-pleaser!

Ingredients

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

• ½ cup vermicelli
• 1 tsp ghee (clarified butter)
• ¼ cup sugar
• 2 cups water
• 1 tbsp broken cashew pieces
• 1 tbsp golden raisins
• Few saffron strands

Ingredient Notes

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

• Ghee: Seriously, don’t skimp on the ghee! It adds such a beautiful richness and flavor. I always use homemade ghee if I have the time, but a good quality store-bought ghee works wonderfully too. (Around 15ml)
• Vermicelli: You’ll want to use the thin, fine vermicelli – the kind used for savory dishes as well as sweets. It cooks quickly and gives the kheer a lovely texture. Look for it in Indian grocery stores or online. (Around 60g)
• Saffron: This is where you can splurge a little! Good quality saffron will give you that beautiful color and aroma. I usually get mine from Kashmir – it’s considered some of the best in the world. A little goes a long way, so don’t overdo it.
• Sweetness: Traditionally, kheer is subtly sweet. But, sweetness preferences vary! Feel free to adjust the sugar to your liking. Some families in North India prefer a slightly sweeter kheer, while those in South India often keep it more restrained.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a pan over medium-high heat. Add the cashews and roast them until they turn golden brown and fragrant. Be careful not to burn them! Remove them from the pan and set aside.
2. Now, add the vermicelli to the same pan and roast it, stirring constantly, until it turns golden brown. This usually takes just a few minutes. Keep a close eye on it – it can burn quickly!
3. Pour in the water, give it a good mix, cover the pan, and let it cook until the water reduces to about a quarter of its original amount. This will take around 5-7 minutes.
4. Uncover the pan, add the sugar, and stir until it’s completely dissolved. You want a smooth, even sweetness throughout the kheer.
5. Finally, mix in the saffron strands, roasted cashews, and golden raisins. Cook for another couple of minutes, stirring occasionally, until the mixture thickens and the water evaporates completely. You’ll know it’s ready when it has a creamy, pudding-like consistency.

Expert Tips

• Don’t walk away from the pan while roasting the vermicelli! It needs your attention.
• If the kheer becomes too thick, add a splash of milk (dairy or plant-based) to loosen it up.
• For a richer flavor, you can add a pinch of cardamom powder along with the saffron.

Variations

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

• Vegan Adaptation: Swap the ghee for plant-based ghee and use almond or oat milk instead of dairy milk. It’s just as delicious! My friend, Priya, swears by using cashew milk for extra creaminess.
• Gluten-Free Considerations: Double-check the packaging of your vermicelli to ensure it’s made from 100% durum wheat semolina and doesn’t contain any gluten-containing additives.
• Spice Level: A tiny pinch of cardamom powder (around ¼ tsp) adds a lovely warmth.
• Festival Adaptations: This kheer is perfect for Diwali, Eid, or any celebratory occasion. You can garnish it with chopped pistachios or almonds for a festive touch.

Serving Suggestions

Serve the Vermicelli Kheer warm in bowls or on plates. It’s lovely on its own, but you can also pair it with a side of fruit or a sprinkle of chopped nuts. I love to serve it with a side of mangoes in the summer!

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?

Both! It’s delicious warm, but also really refreshing chilled. It’s totally up to you.

What is the best type of vermicelli to use for kheer?

The thin, fine vermicelli is best. It cooks quickly and gives the kheer a nice texture.

Can I make this kheer ahead of time?

Yes, you can! Just store it in the refrigerator and reheat it gently when you’re ready to serve.

How do I prevent the vermicelli from becoming mushy?

Don’t overcook the vermicelli! Roast it until golden brown, and then cook it in the water until it’s just tender.

What can I substitute for saffron if I don’t have any?

While saffron is unique, you can use a pinch of turmeric powder for color, but it won’t have the same flavor. A few drops of rose water can add a delicate fragrance.