Vermicelli Kheer Recipe – Saffron Cardamom Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Vermicelli Kheer Recipe – Saffron Cardamom Indian Dessert

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 remember making a slightly burnt batch with my sister when we were kids, and even that was devoured! This recipe is a little more refined than our childhood attempts, I promise. It’s perfect for celebrations, a sweet treat after a meal, or just because you deserve something delicious.

Why You’ll Love This Recipe

This Vermicelli Kheer is special because it’s surprisingly easy to make, yet tastes incredibly sophisticated. The delicate vermicelli adds a lovely texture, and the saffron and cardamom create a warm, aromatic flavor that’s just divine. It’s a guaranteed crowd-pleaser, and honestly, it’s a dessert that feels like a warm hug. Plus, it’s a great way to use up any leftover vermicelli you might have!

Ingredients

Here’s what you’ll need to create this delightful dessert:

• 1 cup angel hair pasta or vermicelli (approximately 100g)
• ½ cup sugar (approximately 100g)
• 2 Tbsp ghee (approximately 30ml)
• 1 ½ cups water or milk (approximately 360ml)
• ½ tsp cardamom powder (approximately 2.5g)
• 1 pinch saffron (approximately a few strands)
• 2 Tbsp chopped nuts of your choice (almonds, pistachios, cashews work beautifully – approximately 15g)

Ingredient Notes

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

• Vermicelli/Seviyan: I prefer the thin angel hair vermicelli for this kheer. It cooks quickly and gives a lovely delicate texture. You can find it at most Indian grocery stores.
• Ghee: Ghee is essential for that authentic flavor. It adds a richness you just can’t get with oil. If you’re not familiar, ghee is clarified butter – it has a nutty, delicious aroma.
• Saffron: Don’t skip the saffron! It adds a beautiful color and a subtle, floral aroma. A little goes a long way. Soak the saffron strands in a tablespoon of warm milk or water for about 10-15 minutes to release its color and flavor before adding it to the kheer.
• Milk vs. Water: Traditionally, this kheer is made with water, but many families (mine included!) prefer using milk for a richer, creamier result. Feel free to experiment! Using a combination of both is also lovely. Some people even use condensed milk for extra sweetness and thickness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a heavy-bottomed pan over medium heat. Add the chopped nuts and toast them until they turn golden brown and fragrant. Be careful not to burn them! Remove the nuts and set them aside.
2. In the same pan (that ghee flavor is gold!), add the vermicelli. Toast it, stirring constantly, until it turns golden brown. This usually takes about 5-7 minutes. Watch it closely – it can burn quickly! Transfer the toasted vermicelli to a bowl.
3. Now, add the water (or milk, or a mix!) to the pan and bring it to a boil. Stir in the toasted vermicelli.
4. Once it’s simmering, cover the pan and let it cook for about 7 minutes, or until the vermicelli is soft and has absorbed most of the liquid. Stir occasionally to prevent sticking.
5. Add the sugar and continue to cook for another 2 minutes, stirring constantly until the sugar dissolves completely.
6. Finally, stir in the cardamom powder and half of the toasted nuts. Mix well, cover the pan, and let the kheer rest for about 20 minutes. This allows the flavors to meld together beautifully.
7. Before serving, garnish with the remaining toasted nuts.

Expert Tips

• Don’t overcrowd the pan when toasting the vermicelli. Work in batches if necessary.
• Stir frequently to prevent the vermicelli from sticking to the bottom of the pan.
• Adjust the amount of sugar to your liking.
• For a richer kheer, add a tablespoon of cream during the last few minutes of cooking.

Variations

• Vegan Adaptation: Swap the ghee for coconut oil and use plant-based milk (almond, soy, or oat milk work well).
• Sugar Level Adjustment: I use ½ cup of sugar, but you can reduce it to ¼ cup for a less sweet kheer, or increase it to ¾ cup if you have a serious sweet tooth!
• Festival Adaptations: During Diwali, I sometimes add a sprinkle of edible silver leaf (varak) for a festive touch. For Eid, a few drops of rose water can add a lovely fragrance. My friend’s family always adds a pinch of nutmeg during winter festivals.

Serving Suggestions

Vermicelli Kheer is delicious served warm or chilled. I love it in small bowls as part of a larger Indian meal, but it’s also wonderful on its own with a cup of chai. It’s a perfect dessert for any occasion!

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

• What type of vermicelli is best for Kheer? Thin angel hair vermicelli is ideal, but you can use slightly thicker varieties if that’s all you can find. Just adjust the cooking time accordingly.
• Can I use milk instead of water? Absolutely! Milk will make the kheer richer and creamier.
• How do I prevent the vermicelli from becoming mushy? Don’t overcook it! Keep a close eye on it and stir frequently.
• Can this Kheer be made ahead of time? Yes, you can make it a day in advance. The flavors actually develop even more overnight.
• What is the significance of saffron in this recipe? Saffron is considered a sacred spice in India and is often used in festive dishes. It adds a beautiful color, aroma, and a touch of luxury.