Seviyan

Seviyan

Sweet vermicelli

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

This traditional Muslim dish is served during the Id Festival and would, on occasions like this, be garnished with edible silver leaf and pistachios. Look in Indian grocery stores for the golden roasted wheat vermicelli with its extremely fine, hairlike strands.

Ingredients

Quantity Ingredient
125g fine roasted vermicelli
1 1/2 tablespoons ghee
1/4 teaspoon saffron strands
110g sugar
2 tablespoons sultanas, (optional)
2 tablespoons slivered almonds
1/8 teaspoon ground cardamom
300ml pouring cream

Method

  1. Break the vermicelli into small pieces less than 2.5 cm in length. They need not be uniform, but longer pieces make stirring difficult.
  2. Heat the ghee in a heavy-based saucepan over medium heat. Add the vermicelli and cook until golden brown, stirring so it colours evenly. Add 310 ml hot water and the saffron and bring to the boil, then reduce the heat to low, cover, and simmer until the vermicelli is cooked. Add the sugar and sultanas and continue simmering until all of the liquid is absorbed. Stir in the almonds and cardamom and serve warm with the cream.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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