1 1/2 tablespoon ghee
125 gm fine vermicelli
1 1/2 cup hot water
1/4 teaspoon saffron strands
1/2 cup sugar
2 tablespoon sultanas or raisins
2 tablespoon slivered blanched almonds
1/8 teaspoon ground cardamom
Directions: How to Cook Sweet And Creamy Vermicelli (Seviyan)
Break the vermicelli into small pieces less than 2.5cm (1 inch) in length. They need not be uniform, but longer pieces make stirring difficult.
Heat ghee in a heavy saucepan and fry the vermicelli intil golden brown, stirring so it colours evenly. Add hot water and saffron and bring to the boil, then turn heat low, cover and simmer gently until vermicelli is cooked. Add sugar and sultanas and cook uncovered until liquid is absorbed. Stir in the almonds and cardamom, stir well and serve warm or chilled with cream.
Imran C. Compilation Posted to EAT-L Digest 04 Jan 97
From: "Imran C."
Recent comments and reviews for this recipe:
| leila writes:|
Oooh! This is a most delicious recipe--served with cream! One useful tip: Only put cream when needed, on the warmed vermicille.Then the flavour will be to the fullest! And you dont need to add saffron everytime!
Posted on 18 Mar 2011, 08:33 ET
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