Easy Vermicelli Recipe – Cardamom & Ghee Sweet Treat

Last Updated on 2 months by Neha Deshmukh

Easy Vermicelli Recipe – Cardamom & Ghee Sweet Treat

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a super simple, yet incredibly delicious vermicelli dessert. This isn’t just any sweet treat; it’s a little piece of comfort, a taste of home, and something I often whip up when I need a quick dose of happiness. It’s perfect for festive occasions or just a cozy evening in. Let’s get started!

Why You’ll Love This Recipe

This vermicelli recipe is a winner for so many reasons. It’s unbelievably easy – seriously, even if you’re a beginner in the kitchen, you can nail this. It comes together in under 20 minutes, making it ideal when you’re short on time but craving something sweet. And the flavour? Oh, the flavour! The delicate sweetness, the aromatic cardamom, and the richness of ghee… it’s a match made in heaven.

Ingredients

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

• 2 cups Fine Vermicelli (approx. 150g)
• 3 teaspoons Ghee (approx. 15ml)
• 0.75 cup Water (approx. 180ml)
• 0.5 cup Sugar (approx. 100g)
• 1 Cardamom Pod
• 1 pinch Food colour (orange/yellow) – optional

Ingredient Notes

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

• Fine Vermicelli: This is key. You want the really thin vermicelli, almost like threads. It cooks quickly and gives the best texture. Don’t use the thicker, savoury kind!
• Ghee: Good quality ghee is where the magic happens. It adds a beautiful flavour and richness. I prefer using homemade ghee, but a good store-bought brand works perfectly too.
• Cardamom: Freshly crushed cardamom pods are best! The aroma is incredible. If you only have ground cardamom, use about ¼ teaspoon, but the flavour won’t be quite as vibrant.
• Sweetness Levels: Traditionally, this dessert is quite sweet. However, you can adjust the sugar to your liking. Some families prefer a more subtle sweetness, while others like it intensely sweet – it’s all about personal preference! I’ve found 0.5 cup strikes a nice balance.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, break the fine vermicelli into small pieces. This makes it easier to eat and ensures it cooks evenly. Now, add 1 teaspoon of ghee to a pan and dry roast the vermicelli over medium heat until it turns a lovely golden brown and smells wonderfully aromatic. Keep stirring so it doesn’t burn!
2. Next, add the water to the pan, just enough to barely immerse the vermicelli. Cook until all the water is absorbed. The vermicelli will soften up beautifully.
3. Now for the sweet stuff! Add the sugar, crushed cardamom pod, and a tiny pinch of food colouring (if using). Stir everything together until the sugar dissolves and the mixture looks glossy.
4. Here’s where a little patience comes in. Gradually add the remaining ghee, a little at a time, while stirring continuously. This is important! Keep stirring until the mixture starts to leave the sides of the pan. This means it’s ready.
5. Finally, transfer the vermicelli to a serving dish. You can garnish it with some fried nuts (like almonds or cashews) or a few strands of saffron for a touch of elegance.

Expert Tips

• Roasting is crucial: Don’t skip the roasting step! It gives the vermicelli a lovely nutty flavour and prevents it from becoming mushy.
• Stir, stir, stir: Seriously, constant stirring is your friend, especially when adding the ghee. It ensures everything cooks evenly and prevents sticking.
• Don’t overcrowd the pan: Use a pan large enough to allow the vermicelli to roast and cook evenly.

Variations

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

• Vegan Adaptation: Swap the ghee for a plant-based ghee alternative. It works surprisingly well! My friend, Priya, swears by this for her vegan guests.
• Sugar-Free Adaptation: Use a sugar substitute like erythritol or stevia. Adjust the quantity according to the package instructions.
• Spice Level: Add a tiny pinch of nutmeg along with the cardamom for a warmer, more complex flavour.
• Festival Adaptations: During Diwali or Eid, I love adding a handful of chopped nuts and raisins to make it extra festive.

Serving Suggestions

This vermicelli dessert is delicious served warm or at room temperature. It’s lovely on its own, but you can also pair it with a scoop of vanilla ice cream or a dollop of yogurt for an extra treat.

Storage Instructions

Leftovers can be stored in an airtight container at room temperature for up to 2 days. You can gently reheat it in the microwave or enjoy it cold.

FAQs

Let’s answer some common questions:

• What type of vermicelli works best for this recipe? Definitely fine vermicelli! It’s the key to getting the right texture.
• Can I make this recipe ahead of time? Yes, you can! Just store it in an airtight container and reheat gently when you’re ready to serve.
• How do I prevent the vermicelli from becoming sticky? Roasting the vermicelli properly and stirring continuously while adding the ghee are the best ways to prevent stickiness.
• What is the best way to roast the vermicelli? Roast over medium heat, stirring constantly, until golden brown and fragrant.
• Can I use a different type of sweetener? Absolutely! Feel free to experiment with your favourite sweetener.

Enjoy making this delightful vermicelli dessert! I hope it brings a little sweetness to your day. Let me know how it turns out in the comments below!