Instant Pot Vermicelli Kheer Recipe – Saffron Cardamom Delight

Last Updated on 2 months by Neha Deshmukh

Instant Pot Vermicelli Kheer Recipe – Saffron Cardamom Delight

Hey everyone! If you’re anything like me, you love a good kheer. It’s the kind of dessert that just feels like a warm hug, right? And honestly, making kheer used to feel a little daunting – all that stirring! But then I discovered the magic of the Instant Pot, and now I can whip up this creamy, dreamy Vermicelli Kheer with minimal effort. It’s become a family favorite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Instant Pot Vermicelli Kheer is seriously a game-changer. It’s unbelievably easy, cooks in a fraction of the time compared to traditional methods, and comes out perfectly creamy every single time. Plus, the delicate flavors of saffron and cardamom are just divine. It’s perfect for celebrations, a cozy weeknight dessert, or honestly, just when you need a little something sweet to brighten your day.

Ingredients

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

• 25 grams roasted vermicelli noodles (wheat) or 50 grams gluten-free brown rice vermicelli
• 3 cups whole milk
• ¾ cup sugar (adjust to taste – more on that later!)
• ½ teaspoon freshly ground cardamom
• 1 pinch saffron
• ½ cup crushed raw pistachios and almonds
• ¼ cup golden raisins

Ingredient Notes

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

• Vermicelli types: You can use the traditional wheat vermicelli, or if you’re gluten-free, brown rice vermicelli works beautifully. Just remember the brown rice vermicelli needs a little longer to cook, so adjust accordingly.
• Saffron quality & sourcing: Good quality saffron is worth its weight in gold! It gives the kheer that beautiful color and unique flavor. I usually get mine from a local Indian grocery store, but online is great too. A little goes a long way.
• Cardamom freshness: Freshly ground cardamom is key. The pre-ground stuff just doesn’t have the same punch. I like to buy the pods and grind them myself right before using.
• Milk fat content impact: Whole milk makes for the richest, creamiest kheer. You can use lower-fat milk, but the texture won’t be quite as luxurious. Feel free to experiment!

Step-By-Step Instructions

Okay, let’s get cooking! It’s seriously simple.

1. First, combine the vermicelli, milk, sugar, cardamom, saffron, crushed nuts, and raisins in your Instant Pot. Don’t be shy with those nuts – they add such a lovely texture!
2. Now, secure the lid on your Instant Pot and set it to pressure cook on high for just 1 minute. Yep, just one minute!
3. This is important: let the pressure release naturally for 15 minutes. This prevents spills and ensures the kheer cooks evenly. Trust me on this one!
4. Once the pressure has released, carefully open the lid, give everything a good stir, and garnish with a sprinkle of extra nuts. And that’s it! You’ve got a gorgeous, creamy kheer.

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t skip the natural pressure release! It really makes a difference in the texture.
• If you find the kheer is too thick, add a splash of milk after cooking and stir.
• For a more intense saffron flavor, you can soak the saffron strands in a tablespoon of warm milk for about 15-20 minutes before adding it to the Instant Pot.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use your favorite plant-based milk (almond, cashew, or oat milk work well) and swap the sugar for maple syrup or agave.
• Gluten-Free Adaptation: As mentioned before, brown rice vermicelli is your friend!
• Spice Level: If you really love cardamom, feel free to add a little more – maybe up to ¾ teaspoon.
• Festival Adaptations: During Diwali, I like to add a tiny bit of edible silver leaf (varak) for extra sparkle. For Eid, a sprinkle of rose petals is beautiful.

Serving Suggestions

This kheer is delicious served warm or chilled. I love to serve it in small bowls, garnished with a few extra pistachios and almonds. It’s also lovely with a side of fruit, like sliced mangoes or berries.

Storage Instructions

Leftover kheer can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken up a bit as it chills, so just add a splash of milk when reheating.

FAQs

Let’s answer some common questions!

1. Can I make this kheer on the stovetop instead of using an Instant Pot?

Absolutely! It will take longer, and you’ll need to stir frequently to prevent sticking. Generally, simmer the ingredients on low heat for about 30-40 minutes, stirring constantly, until the vermicelli is soft and the kheer has thickened.

2. What is the best type of milk to use for a richer kheer?

Whole milk is definitely the way to go for the richest, creamiest kheer. But you can experiment with different types of milk to suit your preferences.

3. How do I prevent the kheer from sticking to the bottom of the Instant Pot?

The natural pressure release is key! Also, stirring gently after cooking helps to loosen anything that might be sticking.

4. Can I add other dry fruits like cashews or dates to the kheer?

Definitely! Cashews and dates would be delicious additions. Just add them along with the raisins.

5. How can I adjust the sweetness level of the kheer?

Start with ¾ cup of sugar and taste as you go. You can always add more, but you can’t take it away!

6. What does saffron contribute to the flavor and color of the kheer?

Saffron adds a beautiful golden hue and a subtle, floral aroma and flavor that’s just irresistible. It’s what truly elevates this kheer to something special.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it, and how it turns out!