Pakistani Vermicelli Recipe – Easy Ghee & Condensed Milk Sweet

Last Updated on 4 months by Neha Deshmukh

Pakistani Vermicelli Recipe – Easy Ghee & Condensed Milk Sweet

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a super easy Pakistani Vermicelli sweet. It’s a classic dessert, especially popular during Eid, but honestly? I make it whenever I’m craving something sweet and comforting. It’s unbelievably simple, requires minimal ingredients, and always hits the spot. Let’s get started!

Why You’ll Love This Recipe

This vermicelli recipe is a winner for so many reasons. It’s quick – ready in under 20 minutes! It’s incredibly easy, even if you’re new to Indian sweets. And the flavour? Oh, the flavour! The slightly nutty vermicelli, the rich sweetness of condensed milk, and the crunch of cashews… it’s a perfect combination. Plus, it’s a great recipe to make with kids – they’ll love helping shape the sweets.

Ingredients

Here’s what you’ll need to whip up this delightful treat:

• 2 tbsp ghee
• 200 gm Pakistani vermicelli (about 1 ½ cups)
• 1 can (approx. 400gm) condensed milk
• Cashews, as needed for garnish

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Ghee – Types and Quality

Ghee is clarified butter, and it adds a beautiful richness to this dessert. You can use any good quality ghee you prefer. I personally love using cow ghee for its flavour, but vegetable ghee works just fine too.

Pakistani Vermicelli – What Makes it Special?

Pakistani vermicelli is thinner than the Italian kind, and it roasts up beautifully golden and crispy. You can find it at most Indian/Pakistani grocery stores. If you can’t find Pakistani vermicelli, you can use a very thin vermicelli, but keep a close eye on it while roasting as it might cook faster.

Condensed Milk – Full Fat vs. Low Fat Options

Full-fat condensed milk will give you the richest, creamiest result. However, you can use low-fat condensed milk if you’re watching your calories. Just be aware that the texture might be slightly less smooth.

Cashews – Roasting for Enhanced Flavor

Raw cashews are perfectly fine, but lightly roasting them before garnishing really elevates the flavour. Just a few minutes in a dry pan until fragrant is all it takes!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a non-stick pan over medium heat. This prevents sticking and ensures even roasting.
2. Add the vermicelli and roast on low heat for about 10 minutes, stirring occasionally, until it turns lightly browned. Don’t rush this step! Low and slow is key to perfectly roasted vermicelli. You want a lovely golden colour, not burnt bits.
3. Now, pour in the condensed milk and stir thoroughly. This is where your arm gets a little workout! Keep stirring until the mixture thickens and comes together, forming a soft, cohesive mass. It should pull away from the sides of the pan.
4. Turn off the heat. Transfer the mixture to a greased plate and spread it out evenly. This makes shaping easier.
5. While it’s still warm (but cool enough to handle!), shape the mixture into balls or cut it into squares or diamonds – whatever you fancy! Garnish generously with cashews. And that’s it!

Expert Tips

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

• Don’t overcrowd the pan: Roast the vermicelli in batches if necessary to ensure even browning.
• Stir constantly: Especially when adding the condensed milk, to prevent sticking and burning.
• Grease your hands: This makes shaping the sweets much easier. A little ghee or oil works wonders.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation

To make this vegan, substitute the ghee with a vegan butter alternative and use a plant-based condensed milk. Coconut condensed milk works beautifully!

Gluten-Free Adaptation (Using Gluten-Free Vermicelli)

If you need a gluten-free version, simply use gluten-free vermicelli. Make sure to check the packaging to confirm it’s certified gluten-free.

Spice Level – Adding Cardamom or Rosewater

My nani (grandmother) always added a pinch of cardamom powder or a teaspoon of rosewater to the condensed milk for an extra layer of flavour. It’s delicious!

Festival Adaptations – Eid or Special Occasions

For Eid, I like to make mini vermicelli nests and fill them with a little extra cashew. It looks so festive!

Serving Suggestions

This vermicelli sweet is perfect on its own with a cup of chai. It also pairs well with a scoop of vanilla ice cream for an extra indulgent treat.

Storage Instructions

Store the vermicelli sweets in an airtight container at room temperature for up to 3-4 days. They might lose a little of their crispness over time, but they’ll still taste amazing!

FAQs

Let’s answer some common questions:

What is the best type of vermicelli to use for this recipe?

Pakistani vermicelli is ideal because of its thinness and ability to roast beautifully.

Can I make this recipe without condensed milk? What can I substitute?

You can try using a mixture of milk powder and sugar, but the texture won’t be quite the same. It’s best to stick with condensed milk if possible.

How do I prevent the vermicelli from sticking while roasting?

Use a non-stick pan and keep the heat on low. Stir frequently!

Can this be made ahead of time?

Yes, you can make the mixture ahead of time and store it in the fridge. Shape and garnish just before serving.

What is the shelf life of this vermicelli sweet?

It’s best enjoyed within 3-4 days, stored in an airtight container at room temperature.