Deluxe Vermicelli
My favorite all time Indian sweet dish has to be vermicelli, mixed with fresh cream, dessert cream, condensed milk, freshly crushed cardamom, chopped pistachio, cashews and almonds and definitely some saffron to give it the unique taste and beautiful color.
Deluxe Vermicelli


  • 3 to 4 cups of vermicelli broken into pieces
  • 3 tbsp butter or butter ghee
  • 2 cinnamon sticks
  • 1 cup of roughly chopped cashews, almonds and pistachios
  • pinch of saffron
  • 250 ml fresh cream
  • 1-liter milk (full cream)
  • 1/2 tin condensed milk according to your sweetness
  • 1 tin Nestle Cream
  • 1 to 2 tsp elachi powder according to your taste


  1. Heat the butter in a pot and add the vermicelli and cinnamon sticks, tossing to prevent it from burning.
  2. When it turns a peachy colour, add your milk and fresh cream, stirring continuously to prevent lumps forming.
  3. Add condensed milk, saffron and elachi powder.
  4. Taste the mixture before adding anymore condensed milk as you may not want it too sweet.
  5. Boil and lower heat and allow to simmer until the mixture thickens.
  6. Add nuts.
  7. Remove from the stove and add your Nestle Cream and mix in well.
  8. Serve hot or have at room temperature, garnish with some chopped nuts and a sprinkle of saffron and cardamom powder.