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    You are in: Home / Recipes / My Favourite Sweet Toasted Vermicelli for Ramadan Recipe
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    My Favourite Sweet Toasted Vermicelli for Ramadan

    My Favourite Sweet Toasted Vermicelli for Ramadan. Photo by Um Safia

    1/4 Photos of My Favourite Sweet Toasted Vermicelli for Ramadan

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    Total Time:

    Prep Time:

    Cook Time:

    37 mins

    2 mins

    35 mins

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Break the vermicelli in half. Place the ghee, rose water, sugar, cardamom & saffron in a large pan. Heat through gently then add the vermicelli.
    2. 2
      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.
    3. 3
      At this point, stir in the mixed fruit & nuts. Serve.

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    Ratings & Reviews:

    • on January 16, 2013

      Although I loved the flavors in this recipe (all my favorite ingredients), there was just
      not enough moisture to cook the vermicelli to a soft consistency. First I browned the pasta
      in butter, added water and cooked until the pasta was done. Then I stirred in the rose water and some dried dates. To serve: a splash of cream, slivered almonds, and the dates on top. The pasta only needed to cook about 10-15 minutes. Reviewed for NA*ME Explores OMAN.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 02, 2011

      45

      I must rerate. As I thought upon not adding additional liquid to the vermicelli (rice based) which I found in the Asian section of a supermarket but which I had to toast myself under a broiler, the seviyan never became soft. So I kept adding rose water (Iranian is of best quality) and eventually had to add regular water until it was a soft texture, and I did wait the 30 minutes. It was a nice flavour but if I make this again I will precook the vermicelli in boiling water for a couple minutes before adding it to the rose water - butter mixture which I had tried before and which worked fine. I use slivered almonds, roughly chopped pistachios and yellow and black raisins. I also made another version with yellow raisins and orange flower water and even though I adore orange flower water in sweets I did prefer the rose water version here.

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    13%
    Total Fat 4.0 g
    6%
    Saturated Fat 2.1 g
    10%
    Cholesterol 8.1 mg
    2%
    Sodium 3.4 mg
    0%
    Total Carbohydrate 50.7 g
    16%
    Dietary Fiber 1.8 g
    7%
    Sugars 13.8 g
    55%
    Protein 6.6 g
    13%

    The following items or measurements are not included:

    mixed nuts and dried fruit

    rose water

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