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
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