Authentic Vermicelli Recipe with Nuts & Rosewater – Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Authentic Vermicelli Recipe with Nuts & Rosewater – Indian Dessert

Hey everyone! If you’re looking for a dessert that’s comforting, fragrant, and just a little bit special, you have to try this vermicelli recipe. It’s a classic Indian sweet, often made during festivals or celebrations, but honestly? I make it whenever I’m craving something warm and delicious. I first learned this from my Nani (grandmother), and it instantly became a family favorite. It’s surprisingly easy to make, and the aroma that fills your kitchen is just heavenly!

Why You’ll Love This Recipe

This Seviyan Kheer (as it’s also known) is more than just a dessert; it’s a hug in a bowl. It’s creamy, subtly sweet, and packed with the goodness of nuts and a delicate floral hint from rosewater. Plus, it’s a fantastic way to use up any leftover vermicelli you might have! It’s perfect for festive occasions, a cozy night in, or simply when you need a little something sweet to brighten your day.

Ingredients

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

• 2 tablespoon ghee
• 10-15 cashews (broken)
• 10-12 almonds (chopped)
• 10-12 pistachios (chopped)
• 10-15 golden raisins
• 6-7 dates (chopped)
• 1 cup broken vermicelli (approximately 100g)
• 0.5 cup grated mawa (khoya), optional (approximately 100g)
• 1 liter whole milk
• 4 tablespoon sugar (approximately 50g – adjust to taste)
• 1.5 teaspoon rose water
• 0.5 teaspoon cardamom powder

Ingredient Notes

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

• Ghee: Don’t skimp on the ghee! It really adds a lovely richness and flavor. Using good quality ghee is key.
• Nuts: I love a mix of cashews, almonds, and pistachios, but feel free to use your favorites. Walnuts or pecans would also be delicious. Roasting them brings out their flavor beautifully.
• Rosewater: A little goes a long way with rosewater. Make sure you use a good quality one – the artificial ones can taste a bit… well, artificial! Look for pure rosewater for the best flavor.
• Mawa (Khoya): Mawa adds a wonderful creamy texture. If you can’t find it, don’t worry! You can leave it out, or substitute with ricotta cheese (drained well) for a similar effect. You can also find mawa online these days.

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, raisins, and dates. Cook for 1-2 minutes, stirring constantly, until they’re fragrant and golden brown. Remove them from the pan and set aside – these are our crunchy, sweet treasures!
2. Now, add the broken vermicelli to the same pan and roast it for about 3 minutes, stirring frequently. You want it to turn a light golden color. Be careful not to burn it!
3. If you’re using mawa, add it to the pan and roast for another 1-2 minutes. This helps it blend in seamlessly later.
4. Pour in the milk, increase the heat to medium-high, and bring the mixture to a boil, stirring constantly. This is important to prevent the vermicelli from sticking to the bottom.
5. Once it boils, reduce the heat to medium and simmer for about 8 minutes, stirring occasionally, until the milk slightly thickens.
6. Stir in the sugar, then add back the fried nuts, rose water, and cardamom powder. Cook for another 2-3 minutes, stirring gently, until everything is well combined and the sugar has dissolved.
7. Finally, remove the pan from the heat and let the vermicelli dessert cool slightly. Serve it warm or chilled – it’s delicious either way!

Expert Tips

• Don’t walk away from the pan while roasting the vermicelli! It can burn quickly.
• Stirring frequently is key to preventing sticking and ensuring even cooking.
• Adjust the sugar to your liking. I prefer it slightly less sweet, but feel free to add more if you have a sweet tooth.

Variations

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

• Vegan Adaptation: Use plant-based milk (almond, soy, or oat milk work well) and a plant-based ghee alternative.
• Sugar Level Adjustment: Reduce the sugar to 2-3 tablespoons for a less sweet dessert, or increase it to 5-6 tablespoons if you prefer it sweeter.
• Festival Adaptations: During Diwali, I like to add a pinch of saffron for a richer flavor. For Eid, a sprinkle of silver leaf (vark) makes it extra festive.
• Nut-Free Variation: Omit the nuts altogether, or substitute them with seeds like pumpkin seeds or sunflower seeds for a crunchy texture. My friend’s son has a nut allergy, and he loves it with seeds!

Serving Suggestions

This vermicelli dessert is wonderful on its own, but you can also serve it with a dollop of fresh cream or a sprinkle of chopped nuts. It pairs perfectly with a cup of chai or a glass of cold milk.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken up a bit when chilled, so you can add a splash of milk when reheating.

FAQs

Let’s answer some common questions:

• What type of vermicelli is best for this recipe? Broken vermicelli (also called seviyan) is what you need. It’s readily available in Indian grocery stores.
• Can I make this recipe ahead of time? Yes, you can! It actually tastes even better the next day after the flavors have had a chance to meld.
• How do I adjust the sweetness level? Start with 4 tablespoons of sugar and taste as you go. Add more, a tablespoon at a time, until you reach your desired sweetness.
• What is mawa and can it be substituted? Mawa (khoya) is a milk solid, adding richness and texture. You can substitute with well-drained ricotta cheese or leave it out altogether.
• Can this be made in an Instant Pot? While traditionally made on the stovetop, you can adapt this for the Instant Pot using the sauté and pressure cook functions. There are many recipes online specifically for Instant Pot Seviyan Kheer!