Easy Vermicelli Kheer Recipe – Indian Semolina Pudding with Cashews

Last Updated on 2 months by Neha Deshmukh

Easy Vermicelli Kheer Recipe – Indian Semolina Pudding with Cashews

Introduction

There’s just something so comforting about a warm bowl of kheer, isn’t there? It’s the kind of dessert my nani (grandmother) always made, and the aroma instantly transports me back to childhood. Today, I’m sharing my go-to recipe for Vermicelli Kheer – a creamy, dreamy Indian semolina pudding that’s surprisingly easy to make. It’s perfect for a weeknight treat or a festive celebration. Trust me, once you try this, you’ll be hooked!

Why You’ll Love This Recipe

This vermicelli kheer is special because it strikes the perfect balance between simplicity and flavour. It’s quicker to make than some traditional kheer recipes, but doesn’t compromise on that rich, creamy texture we all crave. Plus, the toasted vermicelli adds a lovely nutty flavour and a delightful bit of texture. It’s a guaranteed crowd-pleaser!

Ingredients

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

• 1 cup vermicelli
• 3 cups water
• 1.5 cups chilled curd (dahi)
• 0.5 cup milk
• 8 cashews
• 0.5 teaspoon oil
• 1 handful coriander leaves (for garnish, optional)
• Salt to taste
• 1 tablespoon ghee
• 1 teaspoon mustard seeds
• 0.5 teaspoon urad dal (split black lentils)
• 1 green chilli, slit
• 1 sprig curry leaves
• 1 teaspoon ginger, grated

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this kheer:

• Vermicelli: I prefer using the thin, fine vermicelli for this recipe – it cooks faster and gives a smoother texture. You can use the thicker variety, but you’ll need to adjust the cooking time.
• Chilled Curd: This is key! Using chilled curd prevents it from splitting when you add the hot vermicelli. Seriously, don’t skip this step.
• Ghee: Ghee adds a wonderful richness and flavour. You can use homemade ghee for the most authentic taste, or a good quality store-bought version. Different regions in India have their own preferred types of ghee – some are more fragrant, others more nutty.
• Cashews: Feel free to use roasted cashews if you’re short on time!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan and roast the vermicelli until it turns golden brown. Keep stirring so it doesn’t burn!
2. Add the water and cook until the vermicelli is soft. It should take about 5-7 minutes.
3. Drain the cooked vermicelli and rinse it under cold water. This stops the cooking process and removes excess starch. Spread it out on a plate to cool completely.
4. While the vermicelli cools, heat the ghee in another pan. Fry the cashews until they’re golden and crispy. Remove them and set aside.
5. In the same pan, add a little more oil if needed. Temper the mustard seeds – they should start to splutter. Then add the urad dal, curry leaves, green chilli, and grated ginger. Fry for a minute until fragrant.
6. In a large mixing bowl, combine the cooled vermicelli, whisked curd, milk, and salt. Mix well.
7. Pour the tempering mixture over the vermicelli mixture and add the fried cashews. Give it a good stir to combine everything.
8. Serve chilled! Garnish with fresh coriander leaves or your favourite fruits if you like.

Expert Tips

• Don’t overcrowd the pan when roasting the vermicelli. Work in batches if necessary.
• Whisk the curd really well to ensure a smooth, lump-free kheer.
• Adjust the amount of milk to achieve your desired consistency.

Variations

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

• My Family’s Secret: My aunt always adds a pinch of nutmeg to her kheer – it adds a lovely warmth.
• Fruity Delight: My kids love it when I add chopped mangoes or bananas to the kheer.
• Rosewater Magic: A teaspoon of rosewater adds a delicate floral aroma.

Vegan Adaptation

Want to make this kheer vegan? It’s totally doable!

• Substitute the ghee with coconut oil or vegan butter.
• Use plant-based milk (almond, soy, or oat milk work well) instead of dairy milk.
• Use a plant-based yogurt alternative instead of curd.

Gluten-Free Adaptation

Vermicelli is traditionally made from durum wheat, so it isn’t gluten-free. However, you can find gluten-free vermicelli made from rice flour or mung bean starch online or in specialty stores. Just be sure to check the packaging!

Spice Level Adjustment

Feeling adventurous?

• Cardamom: Add a pinch of cardamom powder for a classic Indian flavour.
• Saffron: A few strands of saffron soaked in warm milk will give the kheer a beautiful colour and aroma.

Festival Adaptations

This kheer is perfect for any celebration! It’s a popular dessert during Eid, Diwali, and other festive occasions. It’s a symbol of sweetness and prosperity.

Serving Suggestions

Serve chilled, on its own, or alongside other Indian dishes. It’s a lovely ending to a spicy meal.

Storage Instructions

Store leftover kheer in an airtight container in the refrigerator for up to 3 days. It might thicken slightly upon standing, so you can add a splash of milk to thin it out before serving.

FAQs

What type of vermicelli is best for kheer?

I recommend using the thin, fine vermicelli for a smoother texture. But you can use thicker vermicelli if that’s what you have, just adjust the cooking time.

Can I make this kheer ahead of time?

Yes, absolutely! In fact, the flavour develops even more when it sits overnight.

How can I prevent the kheer from becoming too thick?

Add more milk! You can always adjust the consistency to your liking.

What can I substitute for ghee?

You can use coconut oil or vegan butter for a vegan option, or vegetable oil if you prefer.

Can I add any flavourings like cardamom or saffron?

Definitely! Cardamom and saffron are both wonderful additions to kheer.