Easy Vermicelli Kheer Recipe – Khova & Nut Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Easy Vermicelli Kheer Recipe – Khova & Nut Indian Dessert

Hey everyone! If you’re looking for a dessert that’s comforting, subtly sweet, and screams ‘festive’, you’ve come to the right place. This Vermicelli Kheer is a family favorite, and honestly, it’s one of the first Indian desserts I ever learned to make. It’s surprisingly easy, and the combination of crunchy vermicelli, creamy custard, and those lovely nuts… well, it’s just magic!

Why You’ll Love This Recipe

This isn’t your average kheer. Roasting the vermicelli gives it a wonderful texture and nutty flavor that takes it to another level. Plus, the khova (mawa) adds a richness you won’t find in other recipes. It’s perfect for celebrations, but honestly, I make it just because – a little self-care in dessert form! It’s a relatively quick dessert too, clocking in at around 40 minutes.

Ingredients

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

• 300 grams vermicelli
• 3 tbsp butter
• 1 cup khova (mawa)
• 0.5 cup powdered sugar
• 4 cups milk
• 0.5 cup custard powder (vanilla)
• 1 cup condensed milk
• 2 tbsp chopped almonds
• 2 tbsp chopped pistachios
• 2 tbsp chopped cashews

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Khova/Mawa: This is the key to a rich kheer. You can find it at Indian grocery stores. There are different types – chenna mawa is softer, while khoya mawa is more granular. Both work beautifully! If you can’t find khova, you can substitute with ricotta cheese (drained very well) or even cream cheese, though the flavor won’t be quite the same.
• Vermicelli: I prefer the thin vermicelli for kheer, as it cooks quicker and gives a nice texture. Roasting is crucial! It prevents the kheer from becoming soggy and adds a lovely nutty aroma. Don’t skip this step!
• Custard Powder: Vanilla is classic, but you can experiment! Rose or cardamom custard powder would be divine. Just adjust the amount to your taste.
• Quality of Milk: Full-fat milk really makes a difference here, giving you that extra creamy texture. But you can use any milk you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, melt the butter in a pan over low heat. Add the vermicelli and roast it, stirring constantly, until it turns golden brown and crunchy. This usually takes about 5-7 minutes. Be patient – you don’t want to burn it!
2. Turn off the heat. Add the khova and powdered sugar to the roasted vermicelli and mix well. Set this aside.
3. In a separate bowl, whisk together the milk, custard powder, and condensed milk until everything is smooth and there are no lumps.
4. Now, pour the milk mixture into a pan and cook over low heat, stirring constantly. This is important to prevent sticking and ensure a smooth custard. Cook until the mixture thickens – it should coat the back of a spoon.
5. Time to layer! In a serving dish, spread half of the roasted vermicelli mixture evenly. Press it down gently.
6. Pour the warm custard over the vermicelli layer, leaving some space at the top for the remaining vermicelli.
7. Add the rest of the vermicelli on top and sprinkle generously with the chopped almonds, pistachios, and cashews.
8. Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the kheer to set completely. Then, slice and serve chilled.

Expert Tips

• Don’t walk away from the custard while it’s cooking! Constant stirring is key.
• If the custard seems too thick, add a splash of milk. If it’s too thin, cook for a couple more minutes, stirring continuously.
• For a richer flavor, add a tiny pinch of cardamom powder to the custard.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: Swap the milk for almond or oat milk, the khova for a cashew cream (soaked cashews blended with a little water), and you’re good to go!
• Gluten-Free Adaptation: Just make sure your vermicelli is certified gluten-free.
• Spice Level: My grandmother always added a pinch of cardamom powder to the custard. It adds a lovely warmth. A few strands of saffron soaked in warm milk also work beautifully.
• Festival Adaptations: This kheer is perfect for Diwali, Eid, or any special occasion. I’ve even made mini kheer portions in individual serving cups for parties! My friend makes it with rose water for weddings.

Serving Suggestions

Serve this kheer chilled, as a delightful end to any meal. It’s especially good after a spicy Indian feast! A sprinkle of extra nuts on top always looks pretty.

Storage Instructions

Leftover kheer can be stored 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 loosen it up before serving.

FAQs

Let’s answer some common questions:

• What type of vermicelli is best for kheer? Thin vermicelli works best, as it cooks quickly and has a delicate texture.
• Can I make this kheer ahead of time? Absolutely! In fact, it tastes even better the next day after the flavors have melded.
• How do I prevent the kheer from becoming too thick or too thin? Constant stirring and adjusting the cooking time are key. Add milk if it’s too thick, and cook a bit longer if it’s too thin.
• What can I substitute for khova in this recipe? Ricotta cheese (well-drained) or cream cheese can be used as substitutes, but the flavor will be slightly different.
• Can I add saffron to this kheer for extra flavor and color? Yes! Soak a few strands of saffron in warm milk and add it to the custard mixture for a beautiful color and delicate flavor.

Enjoy making this kheer! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!