Seviyan Vermecilli Dessert Food

SEVIYAN ( VERMECILLI DESSERT )

Steps:

• Put sugar , 6 ounces water and honey in a pan and dissolve on a slow fire.
• Remove from fire and keep aside.
• Heat ghee and put in vermicelli and fry gently to a golden color.
• Put in the prepared syrup and cardamoms
• Add the fried raisins.
• Mix well and cook on a very slow fire until the water or moisture is all absorbed.
• When ready it should be separated and not mushy or sticking together.
• Serve hot garnished with almonds.

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.

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.

SEVIYAN - SWEET ASIAN VERMICELLI (TOASTED)

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).