Rosewater Vermicelli Recipe – Easy Indian Sweet Nests

Last Updated on 4 months by Neha Deshmukh

Rosewater Vermicelli Recipe – Easy Indian Sweet Nests

Hey everyone! If you’re looking for a sweet treat that’s both comforting and a little bit fancy, you have to try these Rosewater Vermicelli Nests. I first made these for a Diwali gathering, and they were a huge hit – everyone kept asking for the recipe! They’re surprisingly easy to make, and the delicate rosewater flavor is just divine. Let’s get started, shall we?

Why You’ll Love This Recipe

These little nests are more than just a dessert; they’re a little piece of happiness. They’re wonderfully light, not overly sweet, and have a beautiful texture from the roasted vermicelli. Plus, the aroma of cardamom and rosewater is incredibly inviting. They’re perfect for festivals, special occasions, or just a cozy afternoon tea. Honestly, they’re a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to create these delightful sweet nests:

• 2 cups vermicelli (sevai), crushed
• 100g sweetened condensed milk (about ½ cup)
• 2 tablespoons butter
• ¼ cup desiccated coconut
• 1 tablespoon cardamom powder
• 1 tablespoon rosewater
• 2 tablespoons almonds, sliced
• Pistachios, chopped (for garnish)
• Almonds, sliced (for garnish)

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

• Vermicelli (Sevai): We’re using crushed vermicelli here, which gives it a lovely texture. You can find different types of sevai – some are thicker, some are thinner. I prefer the thinner variety for this recipe, as it roasts more evenly.
• Sweetened Condensed Milk: This is the key to the creamy, sweet base. Make sure it’s good quality for the best flavor! (Approximately 195g)
• Rosewater: Don’t skimp on the rosewater! It’s what gives these nests their signature fragrance. A little goes a long way, so start with a tablespoon and add more to taste.
• Cardamom: Freshly ground cardamom powder is always best. It adds a warm, aromatic spice that complements the rosewater beautifully.

Step-By-Step Instructions

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

1. First, heat the butter in a pan over medium heat.
2. Add the crushed vermicelli and roast it, stirring constantly, until it turns a beautiful golden brown. This usually takes about 5-7 minutes. Be patient and don’t let it burn!
3. Now, pour in the sweetened condensed milk and mix it thoroughly with the roasted vermicelli.
4. Cook for 3-4 minutes, stirring continuously, until the mixture starts to thicken slightly. It will still be a little sticky, that’s okay.
5. Add the desiccated coconut, cardamom powder, and rosewater. Mix everything well to combine.
6. Cook for another 2 minutes, then remove the pan from the heat and let the mixture cool for about 5 minutes. It will firm up as it cools.
7. Once it’s cool enough to handle, take about 2 tablespoons of the mixture and gently shape it into a nest-like structure using your fingers.
8. Garnish each nest with chopped pistachios and a few sliced almonds.
9. Serve at room temperature or chill for a bit if you prefer a cooler treat!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

• Roasting is Key: Don’t rush the roasting process! Properly roasted vermicelli is crucial for that perfect texture and flavor.
• Stir, Stir, Stir: Constant stirring prevents the vermicelli from sticking and burning.
• Cooling Time: Letting the mixture cool slightly makes it much easier to shape into nests.

Variations

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

• Vegan Adaptation: You can easily make this vegan by using plant-based sweetened condensed milk and vegan butter.
• Gluten-Free Note: If you’re gluten-free, double-check the source of your vermicelli to ensure it’s made from rice flour or another gluten-free grain.
• Spice Level: Feel free to adjust the amount of cardamom to your liking. My grandma always added a pinch of nutmeg too!
• Festival Adaptations: These are fantastic for Diwali, Eid, or any special occasion. You can even add a touch of saffron for a more festive look. My friend makes these with edible silver leaf (varak) for weddings!

Serving Suggestions

These Rosewater Vermicelli Nests are lovely on their own, but you can also serve them with:

• A scoop of vanilla ice cream
• A sprinkle of rose petals (for a beautiful presentation)
• A cup of masala chai

Storage Instructions

Leftovers? (If there are any!) Store the vermicelli nests in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

FAQs

Let’s answer some common questions:

• What type of vermicelli works best for this recipe? Thinner vermicelli (sevai) roasts more evenly and gives a better texture.
• Can I make this recipe ahead of time? Yes, you can make the vermicelli mixture a day ahead and store it in the refrigerator. Shape the nests just before serving.
• How do I prevent the vermicelli nests from falling apart? Make sure the mixture is cool enough to handle but still slightly sticky when you shape the nests.
• What is the best way to store leftover vermicelli nests? Store them in an airtight container at room temperature or in the refrigerator.
• Can I use a different type of nut for garnish? Absolutely! Cashews, walnuts, or even a sprinkle of sesame seeds would be delicious.

Enjoy making (and eating!) these delightful Rosewater Vermicelli Nests. I hope they bring a little sweetness to your day!