Easy Vermicelli Kheer Recipe – Saffron, Nuts & Cardamom Delight

Last Updated on 2 months by Neha Deshmukh

Easy Vermicelli Kheer Recipe – Saffron, Nuts & Cardamom Delight

Introduction

Oh, Kheer! Is there anything more comforting? This vermicelli kheer (or seviyan kheer as some call it) is a classic Indian dessert, and honestly, it’s one of the first things I learned to make when I started exploring my grandmother’s recipes. It’s creamy, fragrant, and just…happy food. I’m so excited to share my easy version with you – it’s perfect for a weeknight treat or a special occasion.

Why You’ll Love This Recipe

This recipe is all about simplicity and flavour. It comes together quickly, needing just 15 minutes of cooking time, and uses ingredients you likely already have in your pantry. Plus, the delicate aroma of saffron and cardamom is simply divine! It’s a guaranteed crowd-pleaser, and honestly, it’s hard to stop at just one bowl.

Ingredients

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

• ½ cup vermicelli (thin variety) – about 85g
• 2 cups full cream milk – 475ml
• 1 tablespoon ghee – 15ml
• ¼ teaspoon cardamom powder – 1.25g
• ¼ cup + 2 tablespoons sugar – 70g
• 1 tablespoon cashews – 15g
• 1 tablespoon almonds – 15g
• 1 tablespoon pistachios – 15g
• 1 tablespoon raisins – 15g
• 4 saffron strands

Ingredient Notes

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

• Thin Vermicelli: This is key! The thin variety cooks quickly and gives the kheer a lovely texture. Don’t use the thicker, longer vermicelli used for savory dishes.
• Full Cream Milk: Trust me on this one. Full cream milk makes the kheer incredibly rich and creamy. You can use lower-fat milk, but the texture won’t be quite the same.
• Ghee: Ghee adds a beautiful nutty flavour. If you don’t have ghee, you can substitute with butter, but ghee really elevates the taste.
• Saffron Strands: Good quality saffron is worth the investment. It gives the kheer that gorgeous colour and unique flavour. I usually get mine from a local spice shop to ensure freshness. A little goes a long way!
• Cardamom Powder: Freshly ground cardamom powder is best! If you can, grind the pods yourself for the most vibrant flavour. Store-bought powder loses its potency quickly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a pan over medium heat. Add the cashews, almonds, and pistachios. Fry them until they turn golden brown – keep a close eye, as they burn easily! Then, toss in the raisins and fry until they plump up. Once everything is nicely roasted, transfer it to a plate and set aside.
2. In the same pan (no need to wash it – all that flavour!), add the vermicelli. Roast it for 2-3 minutes, stirring constantly, until it becomes fragrant and lightly golden. Remove from the heat and set aside.
3. Now, pour the milk into a pot and bring it to a boil. Once boiling, add the roasted vermicelli. Reduce the heat to medium and cook for about 8-10 minutes, stirring occasionally, until the vermicelli is softened and the milk has thickened slightly.
4. Time for the sweet stuff! Stir in the sugar, saffron strands, and cardamom powder. Simmer for another 5 minutes, stirring frequently, until the sugar dissolves and the kheer becomes creamy and luscious.
5. Finally, gently mix in the fried nuts and raisins (remember to save a few for garnish!). Serve warm or chilled – it’s delicious either way!

Expert Tips

• Don’t walk away! Kheer needs constant stirring to prevent the vermicelli from sticking to the bottom of the pan.
• Adjust the sweetness to your liking. I prefer a slightly less sweet kheer, but feel free to add more sugar if you have a sweet tooth.
• For a richer flavour, you can add a pinch of nutmeg along with the cardamom.

Variations

• Vegan Adaptation: My friend, Priya, is vegan and loves this kheer! Simply swap the full cream milk for a plant-based milk like almond or cashew milk, and use plant-based butter instead of ghee. It’s just as delicious!
• Gluten-Free Notes: Vermicelli is often made from durum wheat, so if you need a gluten-free version, look for vermicelli specifically made from rice flour.
• Spice Level: If you love a stronger cardamom flavour, feel free to add a little more. You can also experiment with a tiny pinch of nutmeg or even a hint of rose water.
• Festival Adaptations: This kheer is a staple during Diwali and Eid in my family. For Diwali, I sometimes add a sprinkle of edible silver leaf (varak) for extra festivity.

Serving Suggestions

This kheer is wonderful on its own, but it also pairs beautifully with a side of fresh fruit or a sprinkle of chopped nuts. I love serving it in small bowls or glasses for a pretty presentation.

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? Honestly, both! Warm kheer is comforting and cozy, while chilled kheer is refreshing and perfect for a hot day.
• Can I use a different type of vermicelli? While thin vermicelli is best, you can use slightly thicker vermicelli, but you’ll need to adjust the cooking time accordingly.
• How do I prevent the vermicelli from becoming mushy? The key is to not overcook it! Keep a close eye on the vermicelli and stir frequently.
• What is the best way to infuse the saffron flavor? Blooming the saffron in a tablespoon of warm milk for about 10-15 minutes before adding it to the kheer helps release its flavour and colour.
• Can I make this kheer ahead of time? Yes, you can! It actually tastes even better the next day after the flavours have had a chance to meld.