My Favourite Sweet Toasted Vermicelli For Ramadan Food
MY FAVOURITE SWEET TOASTED VERMICELLI FOR RAMADAN
I do have another recipe for Seviyan posted, but that is a creamier more dessert like dish. I prefer this one as it is not as sweet & is brilliant for Suhor (the meal before dawn). Seviyan is the name of the toasted vermicelli used to make sweets aswell as savoury dishes in countries such as Pakistan & India. It is eaten throughout the year but comes into it's own during Ramadan. You can buy Seviyan / toasted vermicelli at most Asian stores & you can find it in the international isle of the larger supermarkets. Otherwise you can toast your own fine vermicelli in the oven! The fruit & nuts I refer to is the tropical dried fruit & nut mix you buy which typically has coconut, papaya, pineapple, banana, raisins & peanuts. If you don't want to use this then you can use slivered almonds & roughly chopped pistachios instead.
Provided by Um Safia
Categories Breakfast
Time 37m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Break the vermicelli in half. Place the ghee, rose water, sugar, cardamom & saffron in a large pan. Heat through gently then add the vermicelli.
- Mix very well to coat thoroughly & to break up a little. Cook on as low heat as possible for approx 25-30 minutes or until the vermicelli is glossy & has absorbed everything.
- At this point, stir in the mixed fruit & nuts. Serve.
Nutrition Facts : Calories 266.1, Fat 4, SaturatedFat 2.1, Cholesterol 8.2, Sodium 3.5, Carbohydrate 50.7, Fiber 1.9, Sugar 13.8, Protein 6.7
SEVIYAN - SWEET ASIAN VERMICELLI (TOASTED)
There are many, many versions of Seviyan (& spelling), you will find it differs from house to house & of course there are regional variations. Seviyan is the name of the toasted vermicelli used to make sweets aswell as savoury dishes in countries such as Pakistan & India. It is eaten throughout the year but comes into it's own during Ramadan. This is great fro Suhor (the morning meal before dawn) or as a desset after Iftar (the evening meal). I also like to make this a little drier & reduce the sugar somewhat. Recently I discovered that it's fun to swap the almonds & pistachios for a handful of prepared 'tropical fruit & nut mix' like you find in the health food shops & supermarkets). Seviyan is easy to find in most Asian supermarkets as well as the international isle in your regular supermarket - where it'll be sold as Pakistani Vermicelli. I most recently bought mine from Tesco in the UK - 2 packs for 50p
Provided by Um Safia
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place oil in a medium sauce pan, break the vermicelli into inch-long pieces (I find it easy to lay on a chopping board & slice with a large chefs knife) and add to the pan.
- Cook the vermicelli over a medium heat, stirring occasionally. When the vermicelli has browned to a walnut colour - about 5 minutes, add the milk and almonds.
- Gently bash the cardamom pods with a rolling pin or bottom of a heavy pan to release the seeds. Add the seeds to the cooking pan & add the sugar.
- Cover and cook for 20 to 25 minutes over medium heat. The vermicelli will begin to soak up the milk. Check every 5 minutes to see how much milk has been absorbed & be careful to stir occasionally.
- When the milk is almost completely absorbed, turn the heat as low as will go & cook with the lid off for around 10 minutes or until the noodles are separated.
- Serve warm in small bowls topped with the pistachios. To make this a creamy dessert, you can also spoon over a little single cream or evaporated milk!
- (If using the mixed fruit & nut add half of it at the time when the almonds are added & the remainder to decorate like the pistachios).
MUZAFFAR SEVIYAN (SWEET VERMICELLI WITH CARDAMOM)
Desserts made with seviyan - toasted vermicelli noodles - are popular all over South Asia. Sumayya Usmani, who writes the food blog My Tamarind Kitchen, remembers eating this particular dish, Muzaffar Seviyan, every year in Pakistan, where she grew up, to celebrate Eid al-Fitr, the feasting holiday that signifies the end of Ramadan. Toasting the broken noodles in butter until they smell nutty is the key to the dish's depth; the next layer of flavor comes from cooking them in spice-scented milk or syrup; finally, nuts and dried fruit provide crunch and chew.
Provided by Julia Moskin
Categories pastas, dessert
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Crush cardamom pods with a mortar and pestle or the side of a chef's knife and remove seeds (discard husks).
- Bring 2 cups water to a boil in a small saucepan. Remove 1 tablespoon of boiling water and use it to steep the saffron. Keep remaining water hot.
- Heat the ghee in a wok or large skillet over medium-high. Add chopped pistachios and cardamom seeds and stir-fry until the cardamom is fragrant and the pistachios begin to lightly brown, about 1 minute. Reduce heat to medium and add vermicelli. Cook, stirring constantly, until vermicelli is browned and toasted, 3 to 4 minutes.
- Reduce heat to medium low and add boiling water and steeped saffron. Cook, stirring occasionally, until vermicelli is tender and all the water is absorbed, about 8 minutes.
- Stir in sugar until dissolved and cook 2 minutes more. Serve warm topped with the coconut, raisins, almonds, whole pistachios and khoya.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 2 milligrams, Sugar 26 grams, TransFat 0 grams
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