Vermicelli kheer

Vermicelli kheer is a creamy, comforting Indian dessert made with roasted vermicelli simmered in milk, sugar, and fragrant spices. It comes together quickly yet tastes rich and festive. It's absolutely perfect for celebrations or a cozy treat at home.

Ingredients

For roasting vermicelli
  • 1 tablespoon ghee
  • 1 cup broken vermicelli

For making kheer
  • 4 cups milk
  • 1/2 cup sugar
  • 1/2 tsp cardamom powder
  • 1 tablespoon chopped almonds
  • 1 tablespoon chopped cashews
  • 10 to 12 saffron strands
  • 1 tablespoon golden raisins

Instructions

Roasting vermicelli
  1. Heat 1 tablespoon of ghee in a heavy kadai or pan.
  2. Add the broken vermicelli to the pan.
  3. Roast the vermicelli on low to medium-low heat, stirring constantly, until the strands turn a nice golden brown.
Making kheer
  1. Lower the heat completely and slowly pour the milk into the pan. Stir well to combine.
  2. Let the milk simmer on low to medium-low heat, stirring occasionally so the vermicelli or milk doesn’t stick to the bottom.
  3. Allow the milk to come to a gentle boil. Once it boils, add sugar. Stir until fully dissolved.
  4. Add saffron strands and mix.
  5. Add sliced almonds and cashews. Combine well.
  6. Stir in cardamom powder.
  7. Continue cooking for another 4 to 5 minutes, until the vermicelli softens and the kheer turns thick and creamy.
  8. Turn off the heat and add the golden raisins. Mix again. Taste and add more sugar if needed.
  9. Serve the kheer hot, warm, or chilled. You may garnish with nuts or dried rose petals. Remember, the kheer will thicken as it cools.

Notes

  • Refrigerate leftovers and consume within 1 to 2 days.
  • It will thicken in the fridge, so, either enjoy it cold or reheat with a splash of milk to loosen it.