Roasted Vermicelli Sev Recipes

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ROASTED VERMICELLI (SEV)



Roasted Vermicelli (sev) image

From the last few weeks, I have been wanting to learn to make sev. Finally, I found the recipe in the Thursday magazine where it was posted by Hoorbanu Iqbal. I hope you enjoy it! Enjoy this with your afternoon tea or as part of your breakfast. I like mixing it into some halwa and enjoying it:)

Provided by Charishma_Ramchanda

Categories     Asian

Time 25m

Yield 3 serving(s)

Number Of Ingredients 8

1/4 cup sugar
1 cup boiling water
1 teaspoon cardamom powder
1/2 teaspoon salt
1/4 cup almonds or 1/4 cup pistachios, chopped
2 tablespoons currants
4 tablespoons ghee
300 g roasted vermicelli

Steps:

  • Heat ghee in a heavy bottomed pan.
  • Crush the vermicelli in a tray.
  • Add it to the ghee.
  • Roast it lightly for 3 minutes.
  • Remove from heat.
  • Mix in currants, sugar, nuts, salt and water.
  • Cook on very low heat, covered tightly, for 5 minutes.
  • Serve hot.

Nutrition Facts : Calories 674.7, Fat 24.6, SaturatedFat 11.3, Cholesterol 43.7, Sodium 434.1, Carbohydrate 98.8, Fiber 5.2, Sugar 23, Protein 16

MY FAVOURITE SWEET TOASTED VERMICELLI FOR RAMADAN



My Favourite Sweet Toasted Vermicelli for Ramadan image

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

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

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

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