Sweet and creamy vermicelli (seviyan)

4 Servings

Ingredients

Quantity Ingredient
1½ tablespoon Ghee
125 grams Fine vermicelli
1½ cup Hot water
¼ teaspoon Saffron strands
½ cup Sugar
2 tablespoons Sultanas or Raisins
2 tablespoons Slivered blanched almonds
⅛ teaspoon Ground cardamom

Directions

Break the vermicelli into small pieces less than 2.5cm (1 inch) in length.

They need not be uniform, but longer pieces make stirring difficult.

Heat ghee in a heavy saucepan and fry the vermicelli intil golden brown, stirring so it colours evenly. Add hot water and saffron and bring to the boil, then turn heat low, cover and simmer gently until vermicelli is cooked. Add sugar and sultanas and cook uncovered until liquid is absorbed.

Stir in the almonds and cardamom, stir well and serve warm or chilled with cream.

Imran C. Compilation

Posted to EAT-L Digest 04 Jan 97 From: "Imran C." <imranc@...> Date: Mon, 6 Jan 1997 10:12:46 +1000

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