Title: Seviyan (Sweet Vermicelli)
Categories: Desserts, Indian
Yield: 4 servings
1 1/2 tb Ghee
125 g Fine vermicelli
1 1/2 c Water; hot
1/4 ts Saffron strands
1/2 c Sugar
2 tb Sultanas
2 tb Almonds; blanced & slivered
1/8 ts Ground cardamom
Break the vermicelli into small pieces less than 2.5 cm (1") in
length. They need not be uniform, but longer pieces make stirring
difficult.
Heat ghee in a heavy saucepan and fry the vermicelli until golden
brown, stirring so it colours evenly. Add hot water and saffron and
bring to the boil, then turn heat low, cover and simmer gently
until vermicelli is cooked. Add sugar and sultanas and cook
uncovered until liquid is absorbed. Stir in the almonds and
cardamom, stir well and serve warm with cream.
