Rosewater Vermicelli Payesh Recipe – Easy Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Rosewater Vermicelli Payesh Recipe – Easy Indian Dessert

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and you love a good Indian dessert. Today, I’m sharing a recipe that’s been a family favourite for years – Rosewater Vermicelli Payesh. It’s creamy, fragrant, and surprisingly easy to make. Honestly, it’s the kind of dessert that just feels like a warm hug in a bowl. I first made this for a Diwali gathering, and it disappeared within minutes! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Rosewater Vermicelli Payesh (or Seviyan Kheer as it’s sometimes called) is a delightful twist on the traditional rice pudding. It’s lighter than some other kheers, thanks to the delicate vermicelli, and the rosewater adds a beautiful floral aroma. Plus, it’s ready in under 30 minutes – perfect when you need a quick yet impressive dessert. It’s comforting, flavourful, and guaranteed to impress!

Ingredients

Here’s what you’ll need to create this magic:

• 175 gm thin vermicelli
• 0.5 cup sago (sabudana)
• 30-50 gm butter (that’s roughly 2-3 tablespoons)
• 3 cardamoms
• 1 clove
• 0.5 inch cinnamon stick
• 1.5 litre milk (about 6 cups)
• 0.25 tin condensed milk (approximately ½ cup)
• 2 tbsp rosewater

Ingredient Notes

Let’s talk ingredients! A few things make this Payesh extra special:

• Thin Vermicelli: This is key. You want the really fine vermicelli, almost like threads. It cooks quickly and gives the Payesh a lovely texture. Don’t use the thicker noodles – they won’t soften properly.
• Sago (Sabudana): The sago adds a lovely little pop of texture. Make sure to soak it for at least 30 minutes before using, or it will take ages to cook.
• Rosewater: Don’t skimp on the rosewater! It’s what gives this Payesh its signature fragrance. A little goes a long way, so start with 2 tablespoons and add more to taste.
• Whole Spices: In Indian desserts, whole spices are everything. They infuse the milk with such a beautiful, warm flavour. Lightly crushing the cardamom releases even more aroma.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, melt the butter in a heavy-bottomed saucepan over medium heat. Add the cardamoms, clove, and cinnamon stick. Let them sizzle for about 30 seconds – you’ll smell the amazing aroma filling your kitchen!
2. Now, crush the vermicelli slightly (you can do this with your hands). Add it to the pan and toast it until it turns lightly golden brown. This step is important – it adds a nutty flavour and prevents the Payesh from becoming mushy.
3. Pour in half of the milk (about 750ml) and the drained sago. Bring the mixture to a boil, stirring occasionally to prevent sticking.
4. Once boiling, reduce the heat to low and simmer for about 15-20 minutes, or until the vermicelli is soft and the sago has plumped up and become translucent. Stir frequently!
5. Pour in the remaining milk and the condensed milk. Stir well to combine. Simmer for another 5 minutes, allowing the flavours to meld together.
6. Finally, turn off the heat and stir in the rosewater. Give it a good mix, and that’s it! Your Rosewater Vermicelli Payesh is ready. Serve it hot or chilled, garnished with your favourite nuts.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t rush the simmering process. Low and slow is the way to go for a creamy, perfectly cooked Payesh.
• Stir, stir, stir! Seriously, constant stirring prevents sticking and ensures even cooking.
• Adjust the sweetness. If you prefer a less sweet Payesh, reduce the amount of condensed milk.
• Garnish generously. Chopped pistachios, almonds, or even a sprinkle of saffron look beautiful and add extra flavour.

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 vegan butter. It’s just as delicious! My friend, Priya, swears by using cashew milk for extra creaminess.
• Gluten-Free Note: Double-check the source of your vermicelli to ensure it’s gluten-free. Some brands may contain wheat.
• Spice Level: If you really love cardamom, feel free to add another one or two.
• Festival Adaptations: This Payesh is perfect for special occasions like Eid, Diwali, or even birthdays. It’s always a crowd-pleaser!

Serving Suggestions

This Payesh is wonderful on its own, but here are a few ideas to elevate your serving:

• Serve warm with a side of fresh fruit.
• Chill it completely and garnish with a sprinkle of cardamom powder.
• Pair it with a cup of masala chai for the ultimate Indian dessert experience.

Storage Instructions

Leftover Payesh can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly as it chills, so you can add a splash of milk to loosen it up before serving.

FAQs

Let’s answer some common questions:

• What type of vermicelli works best for Payesh? Definitely the thin, almost thread-like vermicelli. It cooks quickly and gives the best texture.
• Can I make this Payesh ahead of time? Absolutely! It actually tastes even better the next day after the flavours have had a chance to meld.
• How do I prevent the sago from becoming mushy? Soaking the sago beforehand is crucial. Also, don’t overcook it – it should be translucent and plump, but still have a slight bite.
• What is the purpose of rosewater in this recipe? Rosewater adds a beautiful floral aroma and flavour that complements the other ingredients perfectly. It’s a classic ingredient in Indian desserts.
• Can I use full-fat milk for a richer Payesh? Yes, absolutely! Full-fat milk will result in a creamier, more decadent Payesh.

Enjoy making this Rosewater Vermicelli Payesh! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!