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.

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.

Ingredients

vermicelli, sugar, mixed nuts and dried fruit, ground cardamom, rose water, ghee, saffron