Seviyan Sweet Asian Vermicelli Toasted Food

MY FAVOURITE SWEET TOASTED VERMICELLI FOR RAMADAN

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.

MUZAFFAR SEVIYAN (SWEET VERMICELLI WITH CARDAMOM)

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.

SEVIYAAN (VERMICELLI MILK PUDDING)

Steps:

• Wash a saucepan with cold water and shake out the excess.
• Place pan over medium flame and heat the milk, stirring often until it is near boiling (should take 10 minutes). Scrape the walls and base of the pan while heating, to prevent the milk sticking.
• Lower heat to med-low, and cook uncovered, stirring every 5-10 minutes until the milk is reduced by about 1/3 (this should take about 1 hour).
• Add the roasted vermicelli into the reduced hot milk. The vermicelli can be broken into smaller pieces first to make it easier to handle. Roasted vermicelli should be available in packets from Indian or Pakistani grocery stores.
• The vermicelli will soften after 2-3 minutes. Add the ghee (optional) and mix it through. Continue to cook seviyaan over med-low a further 5 minutes.
• Add the sugar and stir to dissolve. You may want to add 1 cup first and taste the seviyaan after the sugar dissolves fully to see if you want the dessert to be any sweeter.
• Stir through the cardamom powder, then let the seviyaan thicken over med-low heat for another 10-15 minutes, stirring occasionally to prevent the mixture sticking.
• Serve warm in individual bowls garnished with pistachio nuts. If chilling, cover with plastic wrap that is in contact with the surface of the pudding, let cool almost to room temperature and then chill several hours in the fridge.