Balalit Saweeya Or Seviyan Sweet Vermicelli Breakfast Recipes

(BALALIT, SAWEEYA OR SEVIYAN) SWEET VERMICELLI BREAKFAST

Steps:

• Place vermicelli on oven trays under broiler until golden brown. Watch carefully. May need turning to colour all.
• Remove from oven and cook in 3 liters of boiling water for precisely 3 minutes.
• Drain and set aside.
• In a large pan mix the other tbls oil or butter with sugar, cardamom, saffron, and rose water stirring over medium heat.
• Add the vermicelli, stirring to combine, let it cook over very low heat for 1/2 hour.
• Serve warm.

MUZAFFAR SEVIYAN (SWEET VERMICELLI WITH CARDAMOM)

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.

MY FAVOURITE SWEET TOASTED VERMICELLI FOR RAMADAN

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.

SEVIYAN - SWEET ASIAN VERMICELLI (TOASTED)

Steps:

• Place oil in a medium sauce pan, break the vermicelli into inch-long pieces (I find it easy to lay on a chopping board & slice with a large chefs knife) and add to the pan.
• Cook the vermicelli over a medium heat, stirring occasionally. When the vermicelli has browned to a walnut colour - about 5 minutes, add the milk and almonds.
• Gently bash the cardamom pods with a rolling pin or bottom of a heavy pan to release the seeds. Add the seeds to the cooking pan & add the sugar.
• Cover and cook for 20 to 25 minutes over medium heat. The vermicelli will begin to soak up the milk. Check every 5 minutes to see how much milk has been absorbed & be careful to stir occasionally.
• When the milk is almost completely absorbed, turn the heat as low as will go & cook with the lid off for around 10 minutes or until the noodles are separated.
• Serve warm in small bowls topped with the pistachios. To make this a creamy dessert, you can also spoon over a little single cream or evaporated milk!
• (If using the mixed fruit & nut add half of it at the time when the almonds are added & the remainder to decorate like the pistachios).

PERSIAN RICE COOKIES (NAAN BERENJI)

Steps:

• Mix together the canola oil and white sugar.
• Beat eggs and add along with the rose water to the sugar mixture.
• Add the white rice flour, baking powder and cardamom and blend into a thick dough.
• Refrigerate for at least 20 minutes.
• Preheat the oven to 350F/180°C Line a cookie sheet with baking paper or oil lightly.
• Take a spoonful of dough the size of a walnut, roll into a ball between your palms, flatten slightly, and place on the cookie sheet. Repeat, leaving about an inch between cookies.
• Sprinkle the ground pistachios on top or poppy seeds if using.
• Place cookie sheet in the preheated oven and bake for about 15-22 minutes, or until firm and cracked on top. They should still be quite white but have a slight golden bottom.
• Remove from the oven and allow to cool before removing from the paper, and be careful these cookies crumble very easily.
• Store in an airtight container until serving.

GULF SPICES (IBZAR)

Steps:

• Combine all ingredients and store in a tightly covered container.