Vermicelli, an easy sweet dish that's so healthy and tasty, its been chosen a favourite by muslims to be eaten before they are about to close their fast.
Vermicelli, very fine flour pasta, are quick and easy to make. Eat them warm or cold, put in chopped nuts shredded coconut or any dry fruit, make it with or without milk, add spices if you fancy, make it runny or dried. It's a versatile sweet dish that can never go wrong.
My recipe is the Mughal version of this versatile dish. The Mughals were the ruler of the mighty sub-continent asia, which now consists of current 7 different countries including India, Pakistan and some part of afghanistan. The Peoples of this regions are the proud owner of the title “The Dessi'sâ€Â.
This regions in its prime i.e. around 17 century was the largest economic power of the world, and the world leader in manufacturing, producing 25% of global industrial output up untill 18 century. The Mughal Empire is considered as India last golden age.
Their culture was the look-upon by the fashionista and the well-off of its era. Their food was made with countless aromatic spices, their architecture still survived the harsh pace of time, their art, language, their clothes, they all are still an inspiration in the art and literature forums.
So, are you ready to try this recipe and travel back to the glamorous and most influential food era, The Era of Mughal Royals, lost in time, but luckily some reflections are saved in hearts of true Mughals.
SEVAIYAN RECIPE
This is our family version of sevaiyan (The Mughals off course).
INGREDIENTS
Broken vermicelli over filled 1/4 cup
Semolina (coarse wheat grains) 2 tbsp
Desi ghee (clarified butter) 2 tbsp
Clove 2 pieces
Cinnamon 1 stick
Sugar 3/4 cup
Water 1/2 cup
Milk 1 litre
Saffron 2-3 strands soaked in 1/4 cup of milk for 1 hour
Almonds silver for garnishing
DIRECTIONS
1. Heat ghee in a deep pot. Add cloves, cinnamon, semolina and broken vermicelli. Cook on medium flame untill vermicelli darkens in color. Watch out because it changes color abruptly, don't burn it.
2. Lower heat to low and add water. Pour it slowly as it splatters. Add milk and cook on low flame untill vermicelli is throughly cooked. You know its cooked when vermicelli swells up and you will see it floating. It takes about 25 minutes of cooking on low flame.
3. Add sugar. Cook further 5 minutes so that the sugar dissolves.
4. Pick out spices and add saffron milk. Pour in bowl. Garnish. Serve.
If you like it cold, chill it in refrigerator for 4-6 hours or overnight.
Enjoy!
RAMAZAN FOODS SERIES
Find other yummilecious post in this Series:
The unresistable easy recipe of POTATO PAKORA and the celebrity food of the dessi's POTATO SAMOSA.
Enjoy this with our GO WITH EVERYTHING KINDA GREEN CHUTNEY, that go with every things from roast to french fries, pakora to chickhen tikka, salad dressing to burger dressing, rice pillao to paratha.
For sweet try this unforgetable rice pudding called KHEER. If you are on dieting then a refreshing bowl of fresh fruits with a weight watcher friendly NO FAT WHIPPING CREAM Is a must.