Be My Guest – Vermicelli Cups with Kesar Rabdi Mousse


It is the third Saturday of the month. Days are being replaced by weeks and weeks by months in quick succession. It is with a tinge of sadness that the days of Ramadan are moving at such a quick pace, that you wish you could hold on to it for longer. Alas, that’s not the case… We are now in the throngs of the final ten days and very soon it will be time for celebration, and then… the feeling that follows is an unexplained emptiness, as though something precious has just left from our hands… We all go through this every year during Ramadan and this time, it is not going to be different…


Prior to Eid, I thought why not have somebody to come over on this space. I felt nobody was as apt as Nusrath, who blogs at “The Food Factory“. If you remember, I had been on her blog sometime back with this Butterscotch Bread Pudding. My interaction with her started through the blog’s FB page. She was an active reader and would regularly like my posts. Slowly I realized she had started her own blog and decided to follow it. I marvel always at how she has grown in her blog. Her pictures speak a thousand words. Would you believe that she uses her telephone to capture her amazing clicks! I suggest you all to have a look at her Garam Masala and the Hijazi Coffee posts. I am always awed with how much time she spends on perfecting her clicks.


A little discussion ensued between us while I suggested she do a guest post for me. She was worried about choosing a dessert for me. 😀 The field of cooking is so vast, that daily you discover so many versions of desserts, that sometimes you didn’t even dream of. Just have a look at what she bought along – an amalgamation of two popular Indian sweets in a very modern avatar… Looks fantastic, isn’t it? Let’s move over to her…




Assalamualaikum and a warm hello readers !!! I am glad to be a part of The Big Sweet Tooth. I am Nusrath and I blog at The food factory. I am a stay at home mom running between the errands and blogging. Rafeeda is one of the the compassionate blogger I have come across. She has always been my inspiration to blog and continue the same. I have been an ardent fan of her planning skills and her success full juggling between career and family. Thank you Rafeeda for the invite to grace your blog.


Her blog is already a storehouse for some yummy recipes and she hasn’t left any stone unturned when it comes to dessert. From traditional to fusion she has covered almost everything. She has put her soul in everything she has undertaken. After a lot of research I have come up with this vermicelli cups with  kesar rabri mousse. In Sha Allah we shall be celebrating Eid in a few days and this recipe is definitely a a modern version of sewiya-a mandatory Eid delicacy. Fusion recipes are much in vogue today, this is my humble contribution to the ocean of desserts already on the blog. Hope you all will love it .



Recipe for vermicelli cups with kesar rabri mousse  

Preparation time :5minutes

cooking time for rabri :45 minutes

cooling time for rabri :3-4 hrs

cooking time for vermicelli cups:5 minutes

cooling time for vermicelli cups:10 minutes


  • 500ml- full cream milk
  • 1 1/2 table spoon -sugar
  • 10 -saffron stands
  • 1 cup -Vermicelli
  • 1/2 teaspoon -ghee (clarified butter)
  • 3 table spoon (heaped)-condensed milk
  • 125 ml-whipping cream
  • 1 teaspoon sugar


1.To a sauce pan add milk and bring it to boil .

2. Once the milk is boiled simmer the flame to lowest and stir it frequently .
3.Once the milk is reduced to 3/4 add sugar and saffron to it .
4. Stirring it frequently and scrapping the sides reduce the milk to half.
5. Transfer it to a bowl,cover it  and refrigerate it to cool completely.
6.Add ghee to a pan and roast vermicelli until golden and the aroma emanates.
7. Switch off the flame and add condensed milk .
8.Mix it well and be quick as the condensed milk will tend to caramelize and become hard as toffee.
9.Place 2 table spoon of the vermicelli in a silicon muffin mould and press with a spoon to form a cup

10.Make sure you keep the base strong so that the mousse doesn’t leak .

11.Take whipping cream in a bowl and whip it to stiff peaks by adding sugar.
12.Slowly fold in the cold rabri in whipping cream and refrigerate for 20 minutes in freezer.
13.Fill the rabri mousse in  a piping bag fitted with nozzle and pipe it in the bowls .
14. Your vermicelli cups with kesar rabri mousse is ready.
 JazakAllah Khair for your kind words, dear Nusrath… We all do our little bit to make the world a beautiful space… 🙂
Hope all of you enjoyed this delicious dessert… Have a wonderful weekend ahead…

Join the Conversation

  1. Look beautiful Rafee !!! I missed you all this time of Ramadan almost I dont see you 🙂
    (But I know is good for you)

    1. Rafeeda AR Author says:

      Hehe… I have been very much in and around, but not commenting frequently… 🙂 Thank you so much dear Gloria…

  2. Thats a lovely post with amazing fotografy ????????????????

    1. Rafeeda AR Author says:

      Thank you so much Shazia… 🙂

  3. yummy guest post,Rafee..this looks super cute n delicious 🙂

    1. Rafeeda AR Author says:

      Thanks a lot Julie… 🙂

  4. lovely guest post dear… looks so delicious

    1. Rafeeda AR Author says:

      Thanks a lot Anupa…

  5. Awesome ????????

    1. Rafeeda AR Author says:

      🙂 Tum…

  6. Biny Anoop says:

    Who could have thought of this recipe except you…Looks delicious…nice fusion

    1. Rafeeda AR Author says:

      Hehe… it isn’t mine, Biny… it is my esteemed guest’s recipe…

  7. Thank you for your words of appreciation.It was a pleasure indeed to be here ????

    1. Rafeeda AR Author says:

      It was my pleasure having you around too… 🙂

  8. Amazing idea. Love the presentation and the combination too????????????

    1. Rafeeda AR Author says:

      Thank you so much Ana… 🙂

  9. Gosh! what a scrumptious dessert!

    1. Rafeeda AR Author says:

      Thanks a lot Taruna…

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