Chocolate Vermicelli Recipe – Easy Indian Dessert with Milk & Pistachios

Last Updated on 2 months by Neha Deshmukh

Chocolate Vermicelli Recipe – Easy Indian Dessert With Milk & Pistachios

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s both comforting and a little bit special. This Chocolate Vermicelli recipe is exactly that! It’s a creamy, dreamy Indian dessert that comes together surprisingly easily. I first made this for a family get-together and it was a huge hit – everyone asked for seconds (and the recipe!). It’s perfect for when you want something sweet without spending hours in the kitchen.

Why You’ll Love This Recipe

This isn’t your average chocolate dessert. The delicate, slightly crunchy vermicelli adds a wonderful texture that you just don’t get with other sweets. Plus, the cardamom gives it a beautiful, fragrant warmth that’s so distinctly Indian. It’s a delightful twist on a classic, and honestly, it’s just fun to make! It’s a guaranteed crowd-pleaser, and it’s a great way to introduce your friends and family to a new and exciting flavor combination.

Ingredients

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

• 1 liter milk
• 1 cup roasted vermicelli
• 3 tbsp sugar
• 1 teaspoon cocoa powder
• 100 grams milk chocolate
• 1 teaspoon cardamom powder
• 1 tablespoon almonds, chopped
• 1 tablespoon pistachios, chopped
• 1 medium-sized banana

Ingredient Notes

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

• Roasted Vermicelli: Using roasted vermicelli is key. It gives the dessert a lovely nutty flavor and prevents it from getting too soggy. If you can’t find pre-roasted, don’t worry – I’ll show you how to roast it yourself in the FAQs!
• Milk Chocolate: The quality of your milk chocolate really shines through here. I recommend using a brand you enjoy eating on its own. Around 30-40% cocoa solids works beautifully.
• Cardamom: Freshly ground cardamom powder is always best! It has a much more vibrant aroma than pre-ground. A little goes a long way, so don’t overdo it. It’s what gives this dessert that authentic Indian touch.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, pour the milk into a saucepan and heat it over medium heat until it comes to a boil. Keep an eye on it so it doesn’t overflow!
2. Once boiling, add the melted chocolate and cocoa powder. Give it a good stir until everything is nicely combined. Let this simmer gently for about 2 minutes – this helps the chocolate really melt and blend into the milk.
3. Now, reduce the heat to medium. Add the roasted vermicelli and stir well to coat it in the chocolate milk. Cook for 10-15 minutes, stirring occasionally, until the vermicelli is softened but still has a little bit of bite.
4. Time for sweetness! Stir in the sugar and cardamom powder. Continue cooking for another 5 minutes, stirring constantly, until the sugar is dissolved and the mixture has thickened slightly.
5. Remove the saucepan from the heat. Let it cool down a little before carefully transferring the chocolate vermicelli to serving glasses.
6. Garnish generously with chopped pistachios, almonds, and banana slices. Doesn’t that look pretty?
7. Finally, and this is important – refrigerate for at least 4-5 hours, or even better, overnight. This allows the flavors to meld together and the dessert to chill completely.

Expert Tips

• Don’t walk away while the milk is simmering! It can easily burn.
• Stirring frequently prevents the vermicelli from sticking to the bottom of the pan.
• Adjust the sugar to your liking. If you prefer a less sweet dessert, start with 2 tablespoons and add more as needed.

Variations

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

• Vegan Adaptation: Easily make this vegan by using plant-based milk (almond, soy, or oat milk work great!) and vegan milk chocolate. My friend, Priya, swears by the oat milk version!
• Gluten-Free Adaptation: Just make sure your vermicelli is certified gluten-free. There are some fantastic gluten-free vermicelli options available now.
• Spice Level: If you really love cardamom, feel free to add a little more – maybe up to 1 ½ teaspoons. Or, for a hint of warmth, try adding a tiny pinch of nutmeg.
• Festival Adaptations: This dessert is perfect for celebrations! During Diwali, I like to add a sprinkle of edible silver leaf (varak) for an extra festive touch. It’s also lovely for Holi, adding a pop of color to your dessert spread.

Serving Suggestions

This Chocolate Vermicelli is delicious on its own, but here are a few ideas to elevate your serving:

• Serve chilled in individual glasses or bowls.
• A dollop of whipped cream or a scoop of vanilla ice cream is always a good idea.
• A sprinkle of rose petals adds a beautiful aroma and visual appeal.

Storage Instructions

Leftovers (if there are any!) can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken up a bit as it sits, 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 this recipe? Thin vermicelli is ideal. It cooks quickly and absorbs the chocolate milk beautifully.
• Can I make this recipe ahead of time? Absolutely! In fact, it tastes even better the next day. Just make sure to store it properly in the refrigerator.
• How do I roast the vermicelli if I don’t have pre-roasted? Simply spread the vermicelli on a baking sheet and roast in a preheated oven at 180°C (350°F) for 5-7 minutes, or until lightly golden brown. Watch it carefully, as it can burn quickly!
• Can I use dark chocolate instead of milk chocolate? Yes, you can! Dark chocolate will give the dessert a richer, more intense flavor. I’d recommend using around 70% cocoa solids.
• What are some other garnish options besides pistachios and almonds? Feel free to get creative! Chopped walnuts, cashews, or even a sprinkle of grated coconut would all be delicious.