These sweet vermicelli cream cakes are the perfect way to put some of that extra vermicelli you have to use. These cream cakes are just what they sound like- super sweet and creamy, and with that unique stringy texture thanks to the vermicelli.
You can whip these up pretty quickly and enjoy them as a dessert or even serve them to your guests.
Scroll down and read on to get a quick look at everything you need to know about making them.
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Ingredients For the Recipe
To make the sweet vermicelli cream cakes, you’ll need three simple sets of ingredients.
For the sweet vermicelli
- Ghee/Clarified Butter: ¼ cup
- Vermicelli: 1 cup
- Milk: 2 cups
- Sugar: ¼ cup
- Cardamom pods (crushed): 2-3
For the dry fruits
- Ghee: 2 tbsp
- Cashews (halved): ⅛ cup
- Almonds (halved): ⅛ cup
For the cream cakes
- Prepared sweet vermicelli
- Cream: As required
How to Make the Sweet Vermicelli Cream Cakes
Once you have all your ingredients ready, here’s what you’ll need to do to make these sweet treats.
Heat ghee in a deep bottomed vessel. Add the vermicelli. Saute.
Next, add the milk and let it come to a boil.
Add the sugar and cardamom pods. Mix well.
For the dry fruits, heat ghee in a small pan. Add the dry fruits and saute. Make sure the dry fruits are properly roasted in ghee.
Saute the kheer and cook it until the quantity of milk has halved.
Add the roasted dry fruits to the kheer and mix well.
Transfer the cooked vermicelli kheer to the refrigerator and let it chill.
Preheat the oven to 180℃ for 5 minutes.
Take a baking tray and line it with baking paper.
Next, using a baking ring, put the sweet vermicelli into it and make a round shape with the sweet vermicelli with a thickness of at least 1 cm.
Next top the vermicelli rings with cream.
Transfer the rings into the oven and bake for 10-15 minutes until the vermicelli starts turning crisp.
Remove from the oven. Place the vermicelli cream cakes on top of one another.
You can either serve it hot or chill and serve.
Frequently Asked Questions
We’ve used only cashews and almonds as the nuts for this recipe, but you don’t necessarily need to stick to using just those- you can also add in some other nuts of your choice. Pistachios, walnuts and raisins are some good options. 
You can top the vermicelli cakes with some whisked cream cheese if you love the flavor and creaminess of cheesecake. Another great idea is to layer the vermicelli cakes with a fruit compote or a fruit jam of your choice.
It is best to finish up these cream cakes as soon as you can, because they tend to lose their structural integrity if stored for too long. Still, if you have some leftovers, you can transfer them to an airtight container and refrigerate for a day. 
Tips & Tricks to Make the Sweet Vermicelli Cream Cakes
Ready to give this easy dessert a shot? Here are some additional tips and tricks you need to take note of.
- To add some more flavor to these sweet vermicelli cream cakes, add a dash of rosewater into the mixture.
- If you don’t have the ghee that the recipe calls for, you can use unsalted butter instead.
- For best results, whisk the cream on high speed until you get stiff peaks. Remember that the cream should be cold when you do this to get best results.
- Make sure you use full fat cream for this recipe. Using the low fat version won’t give you the same creaminess and flavor you’re looking for, and it’ll also make the creamy turn watery.
- When pan roasting the vermicelli, remember to keep the heat low, and stir the vermicelli constantly to keep it from burning.
- To lend some extra flavor and deliciousness to the dish, you can also add a bit of condensed milk into the vermicelli mixture. If you’re doing this, cut down or omit the sugar entirely.
- If you’re looking to bring a bit of variation to this dessert, you can whip some softened cottage cheese until you get a smooth mixture, and layer it between the vermicelli cakes instead of using the cream.
- If you’re having trouble shaping the vermicelli, you can just spread it in a glass container and top it with cream, and repeat the process.
Serving Ideas & Suggestions
These delicious sweet vermicelli cream cakes can be enjoyed as is. You can dig into one with a spoon, and enjoy it chilled as a dessert. To make it even more fancy, you can serve it with some vanilla ice cream on the side.
Enjoyed trying your hands at this dessert? Inspired to try out some more fun and interesting creations? Here are a few good ones you can check out.
📖 Recipe
Sweet Vermicelli Cream Cakes
Ingredients
Ingredients For the sweet vermicelli
- ¼ cup Ghee/Clarified Butter
- 1 cup Vermicelli
- 2 cups Milk
- ¼ cup Sugar
- 2-3 pcs Cardamom pods , crushed
Ingredients For the dry fruits
- 2 tablespoon Ghee
- ⅛ cup Cashews , halved
- ⅛ cup Almonds , halved
Ingredients For the cream cakes
- 1 bowl Prepared Sweet Vermicelli
- 1 cup Cream
Instructions
- Heat ghee in a deep bottomed vessel. Add the vermicelli. Saute.
- Next, add the milk and let it come to a boil.
- Add the sugar and cardamom pods. Mix well.
- For the dry fruits, heat ghee in a small pan. Add the dry fruits and saute. Make sure the dry fruits are properly roasted in ghee.
- Saute the kheer and cook it until the quantity of milk has halved.
- Add the roasted dry fruits to the kheer and mix well.
- Transfer the cooked vermicelli kheer to the refrigerator and let it chill.
- Pre-heat the oven to 180℃ for 5 minutes.
- Take a baking tray and line it with baking paper.
- Next, using a baking ring, put the sweet vermicelli into it and make a round shape with the sweet vermicelli with a thickness of at least 1 cm.
- Next top the vermicelli rings with cream.
- Transfer the rings into the oven and bake for 10-15 minutes until the vermicelli starts turning crisp.
- Remove from the oven. Place the vermicelli cream cakes on top of one another.
- You can either serve it hot or chill and serve.
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