Sweet Vermicelli
Sweet Vermicelli
Dig into this quick and easy Indian dessert recipe by Reza Mahammad from Reza Spice Prince of India.
  • Difficulty Level Moderate
  • Technique Stir Frying
  • Preparation Time 10 minutes
  • Cooking Time 50 minutes
  • Yield 2 servings
  • 200 grams of vermicelli, broken into approx 6 inches or 15cm length
  • 350 grams of sugar
  • 400 millilitres of water
  • 4 tablespoons of pure clarified butter
  • 10 – 12 roughly ground green Cardamoms
  • 500 millilitres - 600ml of milk
  • A generous pinch of Saffron
  • 2 tablespoons of slivered Almonds
  • 2 tablespoons of slivered Pistachios
  • 1 tablespoon of Rosewater
  • A squeeze of Lemon juice
  1. Put the sugar into the water and bring to the boil. Remove from heat and keep aside. Melt the ghee over a low heat in a wok or wide saucepan
  2. Add the vermicelli and the crushed cardamoms. Fry over a medium to high heat, stirring the vermicelli around so that they brown evenly
  3. Once the vermicelli have turned a light golden brown, pour in the sugar syrup and continue to cook over a low heat for around 15 minutes. It will bubble away furiously as the water evaporates
  4. Stir occasionally to ensure the vermicelli do not stick to the bottom of the pan. As the water evaporates the vermicelli will stiffen a little and the ghee will separate
  5. At this stage, add the milk
  6. Bring to the boil then add the lemon juice. The water content will immediately separate and will be instantly reabsorbed by the vermicelli
  7. Continue to stir fry for a few minutes and then add the saffron, almonds, pistachio, and rose water. Continue to fry for a minute or so. Serve hot or cold. Best served 20 minutes after cooking

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