Rose Vermicelli Recipe – Authentic Indian Milk Dessert with Pistachios

Last Updated on 2 months by Neha Deshmukh

Rose Vermicelli Recipe – Authentic Indian Milk Dessert with Pistachios

Hey everyone! If you’re looking for a dessert that’s both comforting and elegant, you absolutely have to try this Rose Vermicelli recipe. It’s a classic Indian milk dessert, also known as Seviyan Kheer, but with a beautiful floral twist. I remember making this for the first time during a family gathering, and it was a huge hit – everyone raved about the delicate rose flavor! It’s surprisingly easy to make, and the result is just divine.

Why You’ll Love This Recipe

This Rose Vermicelli isn’t just delicious; it’s special. It’s creamy, fragrant, and has a lovely texture from the vermicelli. It’s perfect for celebrations, or honestly, just a cozy night in when you need a little sweetness in your life. Plus, it’s a fantastic way to impress your friends and family with a taste of authentic Indian cuisine.

Ingredients

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

• 3.5 cups full cream milk (approx. 830ml)
• 1 teaspoon ghee or butter
• 1 cup roasted vermicelli (approx. 100g)
• 4 tablespoons sugar (approx. 50g)
• 1 teaspoon cardamom powder
• 2 tablespoons rosewater
• 2 tablespoons raisins
• 1 tablespoon almonds, chopped
• 1 tablespoon cashew nuts, chopped
• 1 tablespoon pistachios, chopped (for garnish)
• Dried rose petals (for garnish)

Ingredient Notes

Let’s talk ingredients! A few things make all the difference in this recipe:

• Full Cream Milk: Seriously, don’t skimp here! Full cream milk (or even better, khoya if you can find it!) gives this kheer its signature richness and creamy texture.
• Vermicelli: I prefer using the thin, fine vermicelli for this recipe – it cooks quickly and absorbs the milk beautifully. You can find it at most Indian grocery stores.
• Cardamom & Rosewater: These are the stars of the show! Use good quality cardamom powder – freshly ground is best if you can manage it. And when it comes to rosewater, a little goes a long way. Look for a pure rosewater extract, not an artificial flavoring.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat a pan over medium heat and add the ghee. Once melted, add the vermicelli and roast for about a minute, stirring constantly. You want it to turn a light golden brown – this adds a lovely nutty flavor. Be careful not to burn it!
2. In a separate, heavier-bottomed pan, gently heat the milk. You want it to reduce slightly, about 10-15 minutes, stirring occasionally to prevent sticking. This concentrates the milk and makes the kheer even creamier.
3. Now, add the roasted vermicelli to the reduced milk. Simmer for another 10-15 minutes, stirring frequently, until the vermicelli is soft and has absorbed most of the milk.
4. Time for sweetness! Stir in the sugar and cardamom powder. Continue to cook for about 5 more minutes, stirring until the sugar is completely dissolved.
5. Remove the pan from the heat. This is where the magic happens! Gently mix in the rosewater, raisins, almonds, and cashews.
6. Pour the mixture into individual serving glasses or a large bowl.
7. Garnish generously with chopped pistachios and a sprinkle of dried rose petals. It looks so pretty!
8. Cover and refrigerate for at least 4-5 hours, or even overnight. This allows the flavors to meld together and the kheer to chill completely. Serve chilled and enjoy!

Expert Tips

• Don’t walk away from the milk while it’s reducing! It can easily stick to the bottom of the pan.
• Roasting the vermicelli is key. It prevents it from becoming mushy and adds a wonderful flavor.
• Adjust the sugar to your liking. Some people prefer a sweeter kheer, while others like it more subtle.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: Swap the full cream milk for a plant-based milk like almond or cashew milk, and use plant-based butter instead of ghee. It won’t be exactly the same, but still incredibly delicious! My friend, Priya, swears by cashew milk for this.
• Gluten-Free Adaptation: Make sure the vermicelli you use is certified gluten-free. There are gluten-free vermicelli options available online and in some specialty stores.
• Spice Level: If you really love cardamom, feel free to add a little more! Start with 1.5 teaspoons and adjust to your taste.
• Festival Adaptations: This kheer is perfect for Eid, Diwali, weddings, or any special occasion. You can add saffron strands for a more luxurious touch during festivals.

Serving Suggestions

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

• A sprinkle of chopped nuts
• A dollop of fresh cream (if you’re feeling indulgent!)
• A side of fruit, like mangoes or berries

Storage Instructions

Leftover Rose Vermicelli can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly as it sits, so you can add a splash of milk when reheating.

FAQs

Let’s answer some common questions:

• What type of vermicelli is best for this recipe? I recommend using the thin, fine vermicelli. It cooks quickly and has a delicate texture.
• Can I make this recipe ahead of time? Absolutely! In fact, it tastes even better the next day after the flavors have had a chance to meld.
• How do I prevent the vermicelli from becoming mushy? Roasting the vermicelli before adding it to the milk is crucial. Also, don’t overcook it – simmer gently until it’s soft but still holds its shape.
• Can I use a different type of nut for garnish? Definitely! Feel free to use walnuts, pecans, or any other nut you enjoy.
• What is the significance of rosewater in Indian desserts? Rosewater is a traditional flavoring in Indian cuisine, especially in sweets. It’s believed to have cooling properties and adds a delicate, floral aroma that’s incredibly refreshing.

Enjoy making this Rose Vermicelli! I hope it brings a little sweetness and joy to your day. Let me know how it turns out in the comments below!