Warm Vermicelli Recipe with Almonds & Dates – Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Warm Vermicelli Recipe With Almonds & Dates – Indian Dessert

Introduction

There’s just something so comforting about a warm, sweet bowl of sheera or sevai. This warm vermicelli recipe with almonds and dates is a hug in a bowl, honestly! It’s a dessert my grandmother used to make, and the aroma always filled the house with such happy memories. It’s perfect for a cozy evening, a festive celebration, or just when you need a little something sweet. I’m so excited to share this family favorite with you!

Why You’ll Love This Recipe

This isn’t just any vermicelli dessert. It’s quick to make – ready in under 30 minutes! The combination of the delicate vermicelli, crunchy nuts, sweet dates, and fragrant cardamom is simply divine. Plus, it’s wonderfully customizable. You can easily adjust the sweetness or add your favorite dried fruits. It’s a guaranteed crowd-pleaser, and a lovely way to introduce someone to Indian sweets.

Ingredients

Here’s what you’ll need to create this delicious treat:

• 1 litre milk
• 100g vermicelli (about 1 cup)
• 3 tablespoons ghee
• 1 cup sugar
• 1 tablespoon condensed milk
• 8-9 sliced almonds
• 8-9 sliced cashews
• 8-9 sliced pistachios
• 5-6 deseeded chopped dates
• 0.5 teaspoon cardamom powder

Ingredient Notes

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

• Vermicelli: I prefer using the thin, fine vermicelli for this recipe – it cooks quicker and has a lovely texture. You can find it at most Indian grocery stores.
• Ghee: Good quality ghee is key! It adds a beautiful richness and flavor. Homemade is best, of course, but a good store-bought brand works wonderfully too.
• Milk: Full-fat milk gives the richest result, but you can use any milk you prefer.
• Regional Variations: Some families like to add a pinch of saffron strands soaked in warm milk for a beautiful color and aroma. A teaspoon of rose water is another lovely addition, especially during festive seasons. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the nuts. Soak the almonds, cashews, and pistachios in water for about 10-15 minutes. This makes them easier to slice thinly. Then, drain and set aside.
2. Now, heat the ghee in a heavy-bottomed pan over low heat. Add the vermicelli and fry it gently, stirring constantly, until it turns golden brown. Be patient – you don’t want it to burn! Once golden, remove the vermicelli from the pan and set it aside.
3. In the same pan (no need to wash it!), add the sliced almonds, cashews, and pistachios. Sauté them until they’re lightly golden and fragrant. Remove and set aside with the vermicelli.
4. Pour the milk into the pan and bring it to a boil. Once boiling, add the fried vermicelli and simmer for about 5-7 minutes, or until the vermicelli has softened and absorbed some of the milk. Stir occasionally to prevent sticking.
5. Now for the sweetness! Add the sugar, condensed milk, and cardamom powder to the pan. Stir well to dissolve the sugar and cook for another 2-3 minutes, allowing the flavors to meld together.
6. Finally, add the fried dry fruits and chopped dates. Mix gently to combine everything.
7. Serve warm in bowls, garnished with extra nuts and a drizzle of ghee. It’s best enjoyed immediately!

Expert Tips

• Don’t overcrowd the pan when frying the vermicelli. Fry it in batches if necessary.
• Keep the heat low while frying the vermicelli and nuts to prevent burning.
• Stir frequently to prevent the vermicelli from sticking to the bottom of the pan.
• Adjust the amount of sugar to your liking.

Variations

• My Family’s Touch: My aunt always adds a tiny pinch of nutmeg along with the cardamom. It adds a lovely warmth!
• Chocolate Vermicelli: For a decadent twist, add 2 tablespoons of cocoa powder along with the sugar.
• Coconut Delight: Add ½ cup of grated coconut along with the dates and nuts.

Vegan Adaptation

Want to make this vegan? It’s easy!

• Substitute the ghee with coconut oil or vegan butter.
• Use plant-based milk (almond, soy, or oat milk work well).
• Replace the condensed milk with a vegan condensed milk alternative, or simply add a little extra sugar.

Gluten-Free Adaptation

For those avoiding gluten, simply use gluten-free vermicelli! You can find it at most health food stores or online.

Spice Level Adjustment

Love cardamom? Feel free to add a little more! If you prefer a milder flavor, reduce the amount to ¼ teaspoon.

Festival Adaptations

This warm vermicelli dessert is often made during festivals like Diwali and Eid. It’s a symbol of sweetness and prosperity. During Diwali, some families add a touch of saffron for a golden hue, representing the light of the festival.

Serving Suggestions

This dessert is wonderful 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 2 days. Reheat gently on the stovetop or in the microwave before serving. It might thicken upon refrigeration, so add a splash of milk when reheating.

FAQs

What type of milk is best for this vermicelli recipe?

Full-fat milk gives the richest flavor, but you can use any milk you prefer – almond, soy, oat, or even low-fat milk.

Can I make this recipe ahead of time?

You can prepare the fried vermicelli and nuts ahead of time and store them in an airtight container. Then, simply combine them with the milk and other ingredients when you’re ready to serve.

How do I prevent the vermicelli from becoming soggy?

Don’t overcook the vermicelli in the milk. Simmer it just until it’s softened, and serve immediately.

What are some good substitutes for condensed milk?

You can use a mixture of milk and sugar (about ½ cup milk + ¼ cup sugar) or a vegan condensed milk alternative.

Can I use other dried fruits besides dates?

Absolutely! Raisins, figs, apricots, or a mix of your favorites would all be delicious.