Diwali Cardamom Sweetened Vermicelli Upma

Name: Diwali Cardamom Sweetened Vermicelli Upma
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 1½ cups (150 g) thin rice vermicelli noodles, broken into 1- to 2-inch (2.5–5 cm) pieces; 3 tablespoons (45 ml) ghee (clarified butter); 4 pods green cardamom pods, lightly crushed; ⅓ cup (50 g) raw or roasted unsalted cashews, halved or roughly chopped; ⅓ cup (50 g) golden or dark raisins; 1½ cups (360 ml) water or whole milk, room temperature or warm; 3 tablespoons (40 g) jaggery or brown sugar; ¼ teaspoon (1½ g) salt

From the MyKitchenBank Kitchen

A warm, aromatic South Indian rice vermicelli dish infused with cardamom and ghee, studded with roasted cashews and plump raisins. Light yet indulgent, this festive upma balances nutty roasted vermicelli with subtle sweetness—perfect for Diwali breakfast or dessert-like side dish.

Prep: 10 min
Cook: 12 min
Wait: 3 min
Total: 25 min
Makes: 4 servings (about ¾ cup each)

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Steps

Before you start

Measure all ingredients before you start—upma cooks quickly and you won't have time to pause mid-recipe
Have water or milk ready to add; it should be at room temperature or warm
Crush or lightly pound the cardamom pods to release their flavor

1
Toast the vermicelli
- Heat 1 tablespoon of ghee in an 8-inch skillet over medium-high heat (about 2–3 minutes to get it very hot).
- Add the broken vermicelli pieces and stir constantly with a wooden spoon, breaking any clumps.
- Toast for 3–4 minutes, stirring often, until the vermicelli turns light golden brown and smells nutty.
- The noodles will crisp slightly and darken.
- Remove to a plate.
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Ready when: Vermicelli is light golden and fragrant
Tip: Keep the heat high and stir constantly—static noodles burn quickly in spots. Don't walk away.
2
Temper the spices
- Reduce heat to medium and add the remaining 2 tablespoons of ghee to the same skillet.
- When melted and shimmering (about 1 minute), add the crushed cardamom pods and let them sizzle for 20–30 seconds until very fragrant.
- You'll smell the cardamom open up.
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Ready when: Cardamom is very fragrant and sizzling
Tip: Don't let the cardamom burn—it will taste bitter. Remove from heat briefly if the skillet is too hot.
3
Toast cashews and raisins
- Add the chopped cashews to the cardamom-infused ghee and stir for 1–2 minutes until they turn light golden and smell toasty.
- Then add the raisins and stir for another 30 seconds just to warm them through.
- They'll plump slightly.
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Ready when: Cashews are light golden; raisins are warm and plump
Tip: Don't brown the cashews too dark or they'll taste bitter. Aim for a light, even color.
4
Return vermicelli and add liquid
- Pour the toasted vermicelli back into the skillet with the spiced ghee and nuts.
- Stir well to coat everything.
- Add the jaggery or brown sugar and salt, and stir to distribute.
- Pour in the water or milk (or a mix of both) and stir once more.
- The liquid should just cover the vermicelli.
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Ready when: All ingredients are well mixed and liquid is added
Tip: Stir well so the jaggery starts to dissolve and the salt distributes evenly. Don't leave dry patches.
5
Cook until vermicelli absorbs liquid
- Increase heat to medium-high and bring the mixture to a gentle boil, stirring occasionally, for about 1 minute.
- Then reduce heat to medium-low and cover the skillet loosely with a lid or aluminum foil.
- Simmer for 4–5 minutes, stirring once or twice, until the vermicelli is soft and has absorbed almost all the liquid.
- There should be a little glossy sauce at the bottom, not completely dry.
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Ready when: Vermicelli is tender and nearly all liquid is absorbed; a thin glaze remains
Tip: If the vermicelli is still crunchy after 5 minutes, add a splash more liquid and simmer another 1–2 minutes. If it's soupy, uncover and let it cook off a bit longer on medium heat.
6
Rest and fluff
- Remove from heat and let the upma sit, covered, for 2–3 minutes.
- This allows it to firm up slightly and the flavors to meld.
- Then fluff gently with a fork or spoon, breaking up any clumps.
- If it's a bit stuck to the bottom in light spots, a gentle fold or stir will incorporate it back into the whole.
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Ready when: Upma has rested and can be easily fluffed
Tip: Don't skip this rest—it helps the upma come together instead of staying too wet or breaking apart.

Good to know

Tips

For extra festive flair, top the finished upma with a few thin strands of edible silver leaf (vark) or a sprinkle of toasted coconut flakes just before serving.
Use a heavy-bottomed skillet or wok so the heat distributes evenly and nothing burns on the bottom. Cast iron or stainless steel works beautifully.
If you prefer a savory version, omit the jaggery and increase salt to ½ teaspoon, or add a squeeze of fresh lemon juice and a sprinkle of fresh cilantro instead of sweetness.
This upma is best served warm, within an hour of cooking, when the texture is soft and the flavors are bright. It loses appeal as it sits and cools.

Storage & reheating

Store in an airtight container at room temperature for up to 4 hours. Refrigerate for up to 2 days; gently reheat in a skillet over medium heat with a splash of water or milk stirred in, 2–3 minutes, until warm and slightly moist again. Not recommended for freezing, as the texture becomes grainy.

Substitutions

jaggery or brown sugar → honey or maple syrup. Use 2 tablespoons honey or maple syrup instead of jaggery for a lighter sweetness and different flavor profile. Stir it in after cooking if using honey to preserve its floral notes.
water or whole milk → coconut milk (full-fat or diluted) or almond milk. Substitute half or all of the water with coconut milk for creaminess, or almond milk for a subtler flavor. The upma will be richer and more indulgent.
raw or roasted unsalted cashews → almonds, peanuts, or pine nuts. Use the same weight of roasted, chopped almonds, peanuts, or pine nuts for a different texture and taste. Almonds are especially festive.
green cardamom pods → 1/4 teaspoon ground cardamom or a pinch of cinnamon. If you don't have cardamom pods, use ground cardamom (stir it in with the jaggery) or a small pinch of cinnamon for warmth. The flavor will be less aromatic but still delicious.