My Favourite Sweet Toasted Vermicelli for Ramadan

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.

• Ready In: 37 mins
• Serves: 4

Ingredients

• 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

Directions

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. 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. At this point, stir in the mixed fruit & nuts. Serve.