Seviyan Vermecilli Dessert Recipes

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MUZAFFAR SEVIYAN (SWEET VERMICELLI WITH CARDAMOM)



Muzaffar Seviyan (Sweet Vermicelli With Cardamom) image

Desserts made with seviyan - toasted vermicelli noodles - are popular all over South Asia. Sumayya Usmani, who writes the food blog My Tamarind Kitchen, remembers eating this particular dish, Muzaffar Seviyan, every year in Pakistan, where she grew up, to celebrate Eid al-Fitr, the feasting holiday that signifies the end of Ramadan. Toasting the broken noodles in butter until they smell nutty is the key to the dish's depth; the next layer of flavor comes from cooking them in spice-scented milk or syrup; finally, nuts and dried fruit provide crunch and chew.

Provided by Julia Moskin

Categories     pastas, dessert

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 10

4 to 5 green cardamom pods
1/2 teaspoon saffron
2 tablespoons ghee, clarified butter or high-fat butter
1/2 cup chopped pistachios, plus 1 tablespoon whole pistachios
6 ounces vermicelli noodles, broken into 1-inch pieces (about 1½ cups)
1 cup sugar
2 tablespoons sweetened or unsweetened flaked coconut, for serving
1 tablespoon raisins, for serving
1 tablespoon slivered almonds, for serving
1 cup khoya (thickened milk solids) or heavy cream, for serving

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.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 2 milligrams, Sugar 26 grams, TransFat 0 grams

SEVIYAN ( VERMECILLI DESSERT )



Seviyan ( Vermecilli Dessert ) image

Make and share this Seviyan ( Vermecilli Dessert ) recipe from Food.com.

Provided by Sana7149

Categories     Dessert

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

250 g fine vermicelli (Seviyan)
100 g ghee (clarified butter)
2 tablespoons honey
125 g sugar
1/2 tablespoon cardamom powder
6 ounces water
3/4 cup fried golden raisin
sliced almonds (to garnish)

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.

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