Vermicelli kheer is a delicious Indian dessert that’s full of flavor, and yet, surprisingly easy to put together. It has the classic subtle sweetness, teamed up with crunchy nuts for some added flavor and deliciousness- this is one sweet treat you absolutely can’t go wrong with.
Scroll down and read on to get to know more about this recipe.
Ingredients For the Recipe
To make the vermicelli kheer, you’ll need two sets of ingredients.
For the kheer
- Ghee/Clarified Butter: ¼ cup
- Vermicelli: 1 cup
- Milk: 2 cups
- Sugar: ¼ cup
- Cardamom pods (crushed): 2-3
For the dry fruits
- Ghee: 2 tbsp
- Cashews (halved): ⅛ cup
- Almonds (halved): ⅛ cup
How to Make the Vermicelli Kheer
Once you have your ingredients ready, here’s what you’ll need to do to make the kheer.
Heat ghee in a deep bottomed vessel. Add the vermicelli. Saute.
Next, add the milk and let it come to a boil.
Add the sugar and cardamom pods. Mix well.
For the dry fruits, heat ghee in a small pan. Add the dry fruits and saute. Make sure the dry fruits are properly roasted in ghee.
Saute the kheer and cook it until the quantity of milk has halved.
Add the roasted dry fruits to the kheer and mix well.
Transfer the cooked vermicelli kheer to the refrigerator and let it cool.
Serve the kheer chilled.
Frequently Asked Questions
This vermicelli kheer calls for the use of classic ingredients, but if you want to go a step further, you can also add some condensed milk into it. Remember that if you’re doing this, you might want to cut down on the amount of sugar you’re adding in.
The best way to thicken the kheer is to let it reduce on low flame, while stirring constantly. Alternatively, you can add some milk solids into it and give it a good mix.
We’ve used cashews and almonds for this recipe, but you can use practically any other nuts you have at hand. Chopped pistachios and whole golden raisins are some good options. They work well along with the other ingredients of the dish.
Yes, you can! The vermicelli kheer can be prepared in advance and stored for 3-4 days in the refrigerator. You can then reheat it in your microwave or over the stovetop, keeping the heat low.
Your leftover vermicelli kheer can be stored for 3-4 days in the refrigerator. Just remember to use an airtight container to keep it from picking up any smells from other foods.
Tips & Tricks to Make the Vermicelli Kheer
Ready to give this recipe a try? Here are a few more tips and tricks you might want to take note of.
- Remember to use whole milk for this recipe- the creaminess and flavor it will lend the kheer is unmatched.
- To add some more flavor and a bit of color to the vermicelli kheer, add a couple of strands of saffron into it while it is still simmering.
- To make this dessert a bit healthy, you can swap the sugar in the recipe for some jaggery. This might cause the kheer to have a slightly deeper color, but it will end up tasting absolutely fantastic.
- A splash of rosewater added to the kheer can again, elevate the flavors of the dish to the next level.
- If you want to cut down on the cooking time for this recipe, you can buy roasted vermicelli from the store, and use it instead of regular vermicelli. This will let you skip on the step of browning the vermicelli first.
Serving Ideas & Suggestions
The best part about this kheer is the fact that it can be enjoyed both hot and cold- it tastes amazing either way. You can top the kheer with some chopped or slivered nuts of your choice, and enjoy it as a snack or a dessert.
If you’ve refrigerated it, you can enjoy it cold too- it doesn’t need to be reheated unless you really want to have it hot.
Loved making and enjoying this delectable dessert? Ready to try out some more of such fun and easy recipes? Here are a few good ones you might want to take a look at.
- Peanut and Chocolate Bites with Caramel Filling
- Easy Peasy Creamy Cookie Cake
- No Bake Cheesecake with Strawberry Compote
Ingredients For the kheer
- ¼ cup Ghee/Clarified Butter
- 1 cup Vermicelli
- 2 cups Milk
- ¼ cup Sugar
- 2-3 pcs Cardamom pods , crushed
Ingredients For the dry fruits
- 2 tablespoon Ghee
- ⅛ cup Cashews , halved
- ⅛ cup Almonds , halved
- Heat ghee in a deep bottomed vessel. Add the vermicelli. Saute.
- Next, add the milk and let it come to a boil.
- Add the sugar and cardamom pods. Mix well.
- For the dry fruits, heat ghee in a small pan. Add the dry fruits and saute. Make sure the dry fruits are properly roasted in ghee.
- Saute the kheer and cook it until the quantity of milk has halved.
- Add the roasted dry fruits to the kheer and mix well.
- Transfer the cooked vermicelli kheer to the refrigerator and let it cool.
- Serve the kheer chilled.