Punjabi Sweet Vermicelli Dessert (Seviyan)

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Vermicelli is a pasta made from durum wheat flour, water and salt.

Durum wheat has a yellow tissue which gives the pasta its colour.

The vermicelli is toasted in clarified butter, cooked in warm water to soften the vermicelli.

Hence giving its soft and fluffy texture.

Embellished with ground cardamom, sultanas and nuts.

 Served warm.

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Ingredients

  • Blanched Almonds, Cut into thin slivers

  • 100gm Clarified Butter

  • 5gm Ground Cardamom

  • 300gm Sugar

  • 600ml Warm Water

  • 15gm Sultanas

  • 460gm Dry Vermicelli, Crushed into pieces

Step No 1

Place the pieces of vermicelli in a saucepan and pour the clarified butter over the top. 

Stir continually, toasting the vermicelli to brown uniformly. 

This process should take about 8 to 10 minutes.
Step No 2

Once the vermicelli is golden brown

Step No 3

Steadily pour warm water over the vermicelli.
Step No 4

Sprinkle ground cardamom

Step No 5

Add the sultanas.

Stir well, cover the saucepan with a lid.

Cook for 5 to 8 minutes to soften the vermicelli.
Step No 6

The vermicelli must be soft before pouring in the sugar, as it will not soften any more after the sugar is added.

Uncover and spread the sugar over the top.

Stir to combine the sugar. 

Step No 7

Put the lid back on and cook further for about 5 to 10 minutes, on a low heat.

This will allow the vermicelli to soak up the liquid and sugar.
Step No 8

Spread the vermicelli onto a plate and sprinkle slivers of almonds over the top.

 Serve whilst still warm.