Seviyan Sweet Asian Vermicelli Toasted Recipes

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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



My Favourite Sweet Toasted Vermicelli for Ramadan image

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

200 g toasted vermicelli (Seviyan)
1/4 cup sugar
1/2 cup pre packaged mixed nuts and dried fruit
2 teaspoons ground cardamom
2 tablespoons rose water
1 tablespoon ghee
1 pinch saffron

MUZAFFAR SEVIYAN (SWEET VERMICELLI WITH CARDAMOM)

Desserts made with seviyan - toasted vermicelli noodles - are popular all over South Asia. Sumayya Usmani, who writes the food blog My Tamarind Kitchen, remembers eating this particular dish, Muzaffar Seviyan, every year in Pakistan, where she grew up, to celebrate Eid al-Fitr, the feasting holiday that signifies the end of Ramadan. Toasting the broken noodles in butter until they smell nutty is the key to the dish's depth; the next layer of flavor comes from cooking them in spice-scented milk or syrup; finally, nuts and dried fruit provide crunch and chew.

Provided by Julia Moskin

Categories     pastas, dessert

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 10



Muzaffar Seviyan (Sweet Vermicelli With Cardamom) image

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.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 2 milligrams, Sugar 26 grams, TransFat 0 grams

4 to 5 green cardamom pods
1/2 teaspoon saffron
2 tablespoons ghee, clarified butter or high-fat butter
1/2 cup chopped pistachios, plus 1 tablespoon whole pistachios
6 ounces vermicelli noodles, broken into 1-inch pieces (about 1½ cups)
1 cup sugar
2 tablespoons sweetened or unsweetened flaked coconut, for serving
1 tablespoon raisins, for serving
1 tablespoon slivered almonds, for serving
1 cup khoya (thickened milk solids) or heavy cream, for serving

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