Rose & Cardamom Vermicelli Recipe – Authentic Indian Sweet Treat

Last Updated on 2 months by Neha Deshmukh

Rose & Cardamom Vermicelli Recipe – Authentic Indian Sweet Treat

Hey everyone! If you’re looking for a dessert that’s both comforting and a little bit fancy, you have to try this Rose & Cardamom Vermicelli. It’s a classic Indian sweet, and honestly, it’s one of my go-to’s when I want to impress (or just treat myself!). I first made this for Diwali a few years ago, and it was a huge hit – everyone asked for the recipe! It’s a little bit of work, but trust me, the result is so worth it.

Why You’ll Love This Recipe

This vermicelli dessert, or sevai, is a delightful blend of textures and flavors. The delicate vermicelli, infused with rose and cardamom, is creamy, sweet, and utterly delicious. It’s a beautiful dessert to serve at festivals, celebrations, or just a cozy night in. Plus, the aroma while it’s cooking is heavenly! It’s a guaranteed crowd-pleaser.

Ingredients

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

• 1 cup thin vermicelli (approximately 100g)
• ?? cup sugar (adjust to taste, around 100-150g)
• 2 tablespoons ghee (approximately 30ml)
• 1 pinch saffron (kesar)
• ?? cup condensed milk (approximately 150-200g)
• ?? cup evaporated milk (approximately 150-200g)
• 1 cup water (240ml)
• 2 cups milk (480ml)
• 1 cardamom (elaichi)
• 8 sliced almonds
• 8 cashews
• 12 pistachios
• 1 tablespoon chironji (or melon seeds)
• 2 dates, chopped
• 1 tablespoon raisins
• Rose water (1 teaspoon)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Sevai: We’re using thin vermicelli for this recipe. It cooks quickly and gives the dessert a lovely, delicate texture. You can find it at most Indian grocery stores.
• Ghee: Don’t skimp on the ghee! It adds a richness and flavor that’s just irreplaceable. I prefer using a good quality, homemade ghee if possible.
• Saffron: Saffron is the star of the show when it comes to flavor and color. A little goes a long way! You can soak it in a tablespoon of warm milk for about 20-30 minutes to extract the maximum flavor and color. Some people also like to lightly toast the saffron strands before soaking – it intensifies the aroma.
• Nuts: Traditionally, this dessert uses a mix of almonds, cashews, pistachios, and chironji. But feel free to adjust based on your preferences! My aunt always adds a handful of walnuts, and it’s delicious.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, break the vermicelli into shorter pieces. This makes it easier to eat and cook evenly.
2. Heat 1 tablespoon of ghee in a pan over low heat. Add the vermicelli and roast it until it turns golden brown. Keep stirring constantly to prevent it from burning!
3. Pour in 1 cup of water and 2 cups of milk. Bring the mixture to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally.
4. Now for the good stuff! Mix in the saffron (soaked in milk), sugar, condensed milk, evaporated milk, and cardamom. Stir well to combine. Turn off the heat and set aside.
5. In a separate pan, heat the remaining 1 tablespoon of ghee. Add the almonds, cashews, and pistachios and roast them until they’re crisp and golden.
6. Add the dates and raisins to the nuts and sauté for a minute or two until the raisins plump up.
7. Finally, combine the roasted nuts and a teaspoon of rose water with the vermicelli mixture. Give it a good mix, and that’s it! Serve warm or chilled.

Expert Tips

• Don’t walk away from the vermicelli while it’s roasting! It can burn quickly.
• Adjust the sugar according to your sweetness preference.
• For a creamier texture, you can add a tablespoon of cream along with the milk.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• Vegan Adaptation: Substitute the ghee with coconut oil or vegan butter. Use plant-based condensed and evaporated milk, and ensure your sugar is vegan-friendly.
• Adjusting Sweetness Levels: If you prefer a less sweet dessert, reduce the amount of sugar and condensed milk. You can always add a little more later if needed.
• Spice Level – Cardamom Intensity: I love a strong cardamom flavor, but if you’re not a fan, you can use less or even omit it altogether. A pinch of nutmeg also works beautifully.
• Festival Adaptations – Diwali/Eid: For Diwali, I like to garnish it with silver leaf (vark) for an extra festive touch. During Eid, some families add a sprinkle of edible rose petals.

Serving Suggestions

This Rose & Cardamom Vermicelli is delicious on its own, but you can also serve it with:

• A scoop of vanilla ice cream
• A sprinkle of chopped nuts
• A drizzle of honey or maple syrup

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

Let’s answer some common questions:

• What type of vermicelli is best for this recipe? Thin vermicelli is ideal. It cooks quickly and has a delicate texture.
• 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 less sugar and condensed milk, and then add more to taste.
• What is Chironji and can I substitute it? Chironji (or melon seeds) adds a unique flavor and texture. If you can’t find it, you can substitute it with more almonds or cashews.
• How can I achieve a richer saffron flavor? Soak the saffron in warm milk for at least 30 minutes before adding it to the recipe. You can also lightly toast the saffron strands before soaking.

Enjoy making this delicious Rose & Cardamom Vermicelli! I hope it brings a little sweetness to your day. Let me know in the comments if you try it and how it turns out!