1/4 Photos of My Favourite Sweet Toasted Vermicelli for Ramadan
Um Safia's Note:
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.
My Private Note
Units: US | Metric
- 1Break the vermicelli in half. Place the ghee, rose water, sugar, cardamom & saffron in a large pan. Heat through gently then add the vermicelli.
- 2Mix 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.
- 3At this point, stir in the mixed fruit & nuts. Serve.
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Nutritional Facts for My Favourite Sweet Toasted Vermicelli for Ramadan
Serving Size: 1 (67 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 266.1
- Calories from Fat 36
- Total Fat 4.0 g
- Saturated Fat 2.1 g
- Cholesterol 8.1 mg
- Sodium 3.4 mg
- Total Carbohydrate 50.7 g
- Dietary Fiber 1.8 g
- Sugars 13.8 g
- Protein 6.6 g
The following items or measurements are not included:
mixed nuts and dried fruit