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Sweet And Creamy Vermicelli (Seviyan)
Yields: 4 serving(s)
Ingredients
- 1 1/2 tablespoon(s) ghee
- 125 gram(s) fine vermicelli
- 1 1/2 cup(s) hot water
- 1/4 teaspoon(s) saffron strands
- 1/2 cup(s) sugar
- 2 tablespoon(s) sultanas or raisins
- 2 tablespoon(s) slivered blanched almonds
- 1/8 teaspoon(s) ground cardamom
Directions
- 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 cups Compilation.
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