Seviyan Vermecilli Dessert Recipes

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.

Steps:

• Put sugar , 6 ounces water and honey in a pan and dissolve on a slow fire.
• Remove from fire and keep aside.
• Heat ghee and put in vermicelli and fry gently to a golden color.
• Put in the prepared syrup and cardamoms
• Add the fried raisins.
• Mix well and cook on a very slow fire until the water or moisture is all absorbed.
• When ready it should be separated and not mushy or sticking together.
• Serve hot garnished with almonds.