Easy Vermicelli Kheer Recipe – Saffron & Cardamom Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Easy Vermicelli Kheer Recipe – Saffron & Cardamom Indian Dessert

Hey everyone! If you’re looking for a dessert that’s comforting, fragrant, and surprisingly easy to make, you’ve come to the right place. This vermicelli kheer (or seviyan kheer as it’s sometimes called) is a family favorite, and I’m so excited to share my version with you. I first made this for Diwali a few years ago, and it’s been a tradition ever since! It’s the perfect sweet treat to end a meal, or honestly, just enjoy on a cozy afternoon with a cup of chai.

Why You’ll Love This Recipe

This vermicelli kheer is special for a few reasons. It’s quicker to make than traditional rice kheer, but it’s just as creamy and delicious. The saffron and cardamom give it such a beautiful aroma and flavor – it’s truly a feast for the senses! Plus, it’s a relatively simple recipe, perfect for beginner cooks or anyone short on time.

Ingredients

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

• 2 tbsp + 2 tbsp ghee (approximately 30g + 30g)
• 1 cup vermicelli (approximately 100g)
• 2 tbsp cashew (approximately 20g)
• 1 tbsp raisins (approximately 10g)
• 2 cups water (480ml)
• 2 tbsp saffron water (approximately 30ml) – see ingredient notes for making this!
• ?? cup sugar (adjust to taste – I usually use around ¾ cup, approximately 150g)
• Pinch of orange food colour (optional)
• ?? tsp cardamom powder (start with ½ tsp, approximately 1g, and adjust to taste)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this kheer:

• Ghee: Seriously, don’t skimp on the ghee! Good quality ghee adds a richness and flavor that you just can’t replicate. I prefer using homemade ghee, but a good brand from the store works too.
• Vermicelli: You can find different types of vermicelli. I like to use the thin, delicate variety – it cooks quickly and gives the kheer a lovely texture. Broken vermicelli works great too!
• Saffron: Saffron is the star of the show! A little goes a long way. For the best flavor, soak a few strands in 2 tablespoons of warm water for at least 30 minutes before using. This releases the color and aroma beautifully. You can even use a little milk instead of water for extra richness.
• Cardamom: Freshly ground cardamom is always best. The aroma is so much more vibrant. If you’re using pre-ground cardamom, make sure it’s relatively fresh – it loses its potency over time.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast the vermicelli. In a heavy-bottomed pan or kadai, melt 2 tablespoons of ghee over medium heat. Add the vermicelli and roast, stirring constantly, until it turns golden brown. This usually takes about 5-7 minutes. Be careful not to burn it! Once golden, set it aside.
2. Now, let’s roast the nuts. In the same pan, add the remaining 2 tablespoons of ghee. Add the cashews and raisins and roast until the cashews are lightly golden and the raisins plump up. This takes just a couple of minutes. Set these aside too.
3. Time to cook the vermicelli! Bring 2 cups of water to a boil in the same kadai. Add the saffron water and the roasted vermicelli. Reduce the heat to low and cook, stirring occasionally, until the vermicelli is soft and has absorbed most of the water. This should take about 8-10 minutes.
4. Now for the sweetness! Add the sugar and a pinch of orange food colour (if using) to the kheer. Stir well and continue to cook until the sugar dissolves and the mixture thickens slightly.
5. Finally, stir in the cardamom powder, roasted cashews, and raisins. Mix everything well and cook for another minute or two. Serve warm and enjoy!

Expert Tips

• Don’t walk away from the vermicelli while it’s roasting – it can burn quickly!
• Keep stirring the kheer while it’s cooking to prevent it from sticking to the bottom of the pan.
• Adjust the amount of sugar and cardamom to your liking.
• For a richer kheer, you can add a splash of milk towards the end of cooking.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the ghee for plant-based ghee and use your favorite plant-based milk (almond, soy, or oat milk work well).
• Sugar-Free Option: Use a sugar substitute like stevia or erythritol. Adjust the amount according to the package instructions. My friend, Priya, makes a fantastic sugar-free version for her parents!
• Spice Level: If you love cardamom, feel free to add a little more! You could also experiment with a pinch of nutmeg or mace.
• Festival Adaptations: For Diwali, I like to garnish it with edible silver leaf (varak). For Eid, a sprinkle of chopped pistachios adds a festive touch.

Serving Suggestions

This kheer is delicious on its own, but it’s also lovely served with a side of fruit or a sprinkle of chopped nuts. It pairs perfectly with a cup of masala chai or a glass of lassi.

Storage Instructions

Leftover kheer can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving. It might thicken up a bit when chilled, so you can add a splash of milk to loosen it up.

FAQs

Let’s answer some common questions:

• What type of vermicelli is best for kheer? I recommend using the thin, delicate variety. Broken vermicelli also works well.
• Can I make this kheer ahead of time? Yes, you can! It actually tastes even better the next day.
• How do I prevent the vermicelli from becoming mushy? Don’t overcook it! Keep a close eye on it and cook it until it’s just soft.
• What can I substitute for saffron? If you don’t have saffron, you can use a pinch of turmeric for color, but it won’t have the same flavor.
• Can I add other nuts or dried fruits to this kheer? Absolutely! Almonds, pistachios, and dates would all be delicious additions.