WAYS WITH VERMICELLI

Easy to Make & Amazing to Cherish

Vermicelli is a traditional type of pasta, round in section, similar to spaghetti. In English-speaking regions, it is usually thinner than spaghetti, while in Italy, it is typically thicker. The term vermicelli is also used to describe various types of thin noodles from Asia. Out of the various ingredients used for making upma and payasam, vermicelli, also known as Semiya (in Tamil), Seviyan (Hindi), and Shemai (Bengali), finds special mention. It is popular in several Indian states and is most commonly used for preparing a sweet preparation similar to kheer.

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Also to note that as vermicelli is high-calorie food rich in simple carbohydrates, it is not a good meal option for weight loss. Vermicelli/ Sevai/ Semiya which is made from Sooji and no Maida i.e. refined wheat flour. Vermicelli is an effortless, healthy, and wholesome breakfast recipe. It’s high in fiber and low in calories too these days by some brands and companies.

Nutritionally, vermicelli is calorie-dense and high in carbs, fat and cholesterol-free low in sodium. A great alternative to other forms of pasta and oats liked by all irrespective of age. Breakfast prepared with vermicelli are incredibly delicious which is also good for toddlers and pregnant women. The extra fibre in brown rice means it is a bit lower on the glycemic index (GI), with a score of 50—compared to 72 for white rice. Rice vermicelli scores a 58 on the glycemic index, so it’s in between these scores. Rice noodles are also called rice sticks, vermicelli and other variations of these words. The noodles are naturally gluten free with a typical ingredient list of rice flour and water. Vermicelli actually refers to the width of the noodle rather than the flour it is made of.

Here are a few easy to make yet delicious concoctions to try out this festive season!

Recipe-1] DILKHUSH NUTKHUT VERMICELLI

Ingredients

Method

Seviyan- ½ packet/ 1 and a half cup, semi- roasted Ghee-1 tsp Sugar- 1 cup or as per taste Honey-2-3 tsp Green cardamom powder-1/4 tsp Cashew powder-1 tsp Almond powder-1 tsp Raisins- 2 tsp, chopped Milk-750 ml or as needed Mava – 100 gms, grated Condensed milk- ¼ cup

1. Prepare all the ingredients as per the recipe sheet and as per the quantities given. 2. Using a thick-bottomed pan, add ghee, seviyan, sugar and start roasting it all lightly on a low to medium flame. Add in the milk and stir well. 3. Reduce the flame and stir well, ensuring there are no lumps in the pan. Add in some of the nuts and mix well, simmer and allow to cook for 6- 8 mins. 4. Add in mava, condensed milk and stir well. Check for sugar as per taste and add more if needed. Add honey and mix well. Cook for another 3-4 mins and turn off the flame. 5. Portion out the sweet in a serving dish or in individual bowls, dessert cups, and garnish it well with nuts, dried rose petals, etc., and raisins, dates, etc. can also be used to adorn the sweet. At times, I also use dark chocolate garnishes or shavings on the chilled dessert as an option.

Recipe-2] VERMICELLI KHEER SHORTS

Ingredients

Method

Ghee-1 tsp Vermicelli- 1 and a half cups, semi-roasted Sugar- 1 cup or as needed Milk-750 ml or as needed Green cardamom powder-1/4 tsp Mava- 1 tbsp. grated Condensed milk-2-3 tsp Chopped nuts-2-3 tsp To layer in the glasses later for serving: Rabdi- 1 and a half cup Assorted fresh fruits- 1 cup Glazed cherries- 1-2 tsp sliced Rose syrup/ khus syrup-1-2 tsp

1. Prepare all the ingredients for the sweet recipe as per the list above. 2. To start with the cooking of the sweet, heat ghee in a thick bottomed pan, add in ghee add vermicelli, sugar and stir well, lightly saute add in the green cardamom powder, add in milk and give it all a nice stir. 3. Allow the sweet to simmer and cook for around 10-12 mins, now add in the nuts and also cook it further for 3-4 mins on a low flame. The texture of the sweet needs to be a little thick and creamy, a little condensed milk may be added too. 4. Check the sweetness and overall balance in the recipe and then choose to turn it off. Allow the sweet to cool down and chill for 30-45 mins. 5. Now to start the layering of the sweet, choose between sweet glasses, cups, pudding bowls, etc., and place a little of the seviyan sweet at the base and then layer with fresh fruits, rabdi, nuts and add some cherries, tooti frooti, etc. to add some crunch and colour. 6. Allow the glasses to chill in the fridge for around 30- 45 mins and then serve the dessert.

Recipe-3] FUSION FUNDA WALI VERMICELLI

Ingredients

Method

Butter-1 tsp Ghee-1 tsp Brown sugar-1/2 cup White sugar-1/2 cup Seviyan-1 and a half cup White chocolate-1/2 cup melted Dark chocolate -1/2 cup melted Milk- 750 ml Green cardamom powder/ cinnamon powder-1 pinch Angoori Gulab Jamuns- 10-12 pieces Angoori rasmalai- 10-12 pieces Cashews-2 tsp chopped Raisins-2 tsp chopped Walnuts-2 tbsp. chopped Dates-2 tbsp. chopped Rose water-2 tsp Praline- ¼ cup crushed/ chikki Rose petals- ½ cup, optional for garnish Edible varq- 1-2 pieces for garnish.

1. Prepare all the ingredients for the sweet as listed above and keep them ready. 2. To start preparing the sweet using a thick-bottomed pan, add ghee and butter and saute the vermicelli for a few seconds. Add in the white and brown sugar, some green cardamom or cinnamon powder for flavour. 3. Add in the milk and chopped dates and allow to simmer and cook. Once the seviyan starts cooking, we need to check on the texture of the sweet to ensure that the thickness, sweetness and overall balance is maintained. 4. Once the seviyan starts thickening, turn off the flame and allow it to cool. Now start with the fusion aspect of coating the rasmalai with dark chocolate and the jamuns with white chocolate. Once coated, allow to set in the fridge for some time. 5. Now start with assembling of the sweet. Use dessert cups, short glasses, and pudding bowls. Start with the kheer first and then layer the set chocolate goodies, cover with a little more seviyan mixture and then garnish with nuts, petals and garnishes as desired. 6. Chill the dessert for another 30-45 mins before serving it. The chilling in the fridge adds a lot of dimension and texture as well to the sweet dish.

Recipe- 4] KHAJOOR WALI MEETHI VERMICELLI

Ingredients

Method

Ghee-1 tsp Oil-1 tsp Honey-1 tbsp. Seviyan- 1 and a half cup Green cardamom powder-1/4 tsp Sugar- ½ cup white Jaggery-1/2 cup grated Milk- 750 ml Mava- 50 gms grated Condensed milk-1/4 cup Assorted chopped nuts- 2 tbsp. cashews, walnuts, raisins. Date puree-1/2 cup Melted dark chocolate/ choco chips- ¼ cup

1. Prepare all the ingredients for the recipe as listed above and keep them ready. 2. To start with the cooking of the sweet dish, we need to take a thick-bottomed pan, add in the ghee, oil, etc., and start the roasting process of the seviyan. Add elaichi powder, sugar to taste and stir well. 3. Add in the milk and allow to come to a boil. Once the mixture starts to cook, it starts thickening. Add in the jaggery and mix well. Add some honey and condensed milk as well to get the right sweetness. 4. Simmer and allow to cook for 10-12 mins, check for sweetness, texture and get the right balance in the sweet. It is important to taste the sweet while being cooked so that it is not overpowering. Also, we must ensure that the sweet doesn’t stick to the base. 5. Turn off and allow to cool and chill the sweet, add nits to garnish the sweet dish. This dessert turns out the best when well chilled. Add chocolate sauce/chips and some fresh fruits as well, like strawberries/ kiwi/ dragon fruit, etc., to add a little variety in the look and presentation.

Recipe- 5] KHUSH MIJAZ VERMICELLI

Ingredients

Method

Ghee- 1 tsp Butter-1 tsp Seviyan -1 and a half cup White sugar- ½ cup Condensed milk-1/4 cup Green cardamom powder-1/4 tsp Saffron-1/4 tsp soaked in ½ cup warm milk Chopped cashews- 2 tsp Raisins-2 tsp chopped Almonds-2 tsp chopped Dates-2 tsp chopped Milk- 750 ml Kesari pedha- 50 gms Rabdi-1 cup

1. Prepare all the ingredients for the sweet recipe and keep them aside. 2. To start the cooking process, take a thick-bottomed pan and add ghee/butter. Add in the vermicelli, sugar, elaichi, and saute well for a few seconds. 3. Add in the milk and condensed milk and give it a nice mix. Allow to simmer for 10-12 mins. Check for the sweetness and adjust it accordingly. 4. Once the sweet starts getting thick, add in the roughly crumbled kesari pedha and dates and mix well. Turn off the flame and allow to cool. 5. Set the sweets in small dessert cups/bowls, etc., and allow to set in the fridge for 30-45 mins. Add nuts for garnish and relish the sweet. For some more added fusion touch to it, try adding a jalebi injected with rum, flamed and place it on the top and enjoy it.

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