Dessert makes our lives sweeter and better. The mere notion of a delicious dessert makes our hearts and tongues melt. Sweet Vermicelli is one such decadent delicacy that is famous around the world, particularly in India, Pakistan, and the Middle East.
A simple yet so delicious meal, consisting of vermicelli, milk sugar and dates. It is that one dish that has been called the ‘spirit of Eid’, and can be found in almost every home. In fact, much like cinnamon at Christmas, it is widely assumed that Sweet Vermicelli or Meethi Seviyan tastes best on this day.
But what makes Sweet Vermicelli, a very simple meal compared to the elaborately staged kormas, biryanis, and kebabs, the highlight of Eid? Is it the simple palate appeal - it's difficult to find someone who doesn't like one of the ten variants of this treat? Is it rusticity that imparts a particular appeal to this four-ingredient wonder? Or is it history? Legend has it that Sweet Vermicelli, which originated as Sheer Kormain Persia and subsequently as Dum ki Seviyan in the Mughal Court, was one of the few foods that adorned the feast table while Prophet Mohammad celebrated Eid. According to another legend, MeethiSeviyan was inspired by Zoroastrian ceremonies. When it comes to their eating culture, Jews and previous Persian occupants respected local products.
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• ½ cup water
• 1 tin condensed milk
• 1-litre full fat milk
• 7-8 dates (seedless and chopped)
• 3-4 green cardamoms (crushed)
• ½ cup sugar
• ¼ cup ghee
• 2 tbsp chironji
• ¼ cup golden raisins
• 7-8 pistachios (sliced)
• 8-10 almonds (sliced)
• 8-10 cashews (chopped)
• 1 cup vermicelli or seviyan (crushed)
• ¼ cup dessicated coconut
• Chopped nuts, for garnishing
• Saffron, for garnishing
Method:
1. Melt ghee in a saucepan over medium heat. When the pan is heated, add the chopped nuts, raisins, and dates.
2. Continue to cook for 1-2 minutes, or until the nuts are aromatic and golden brown. The raisins will expand. Set the nuts aside after removing them from the pan.
3. Add the vermicelli to the same pan and stir thoroughly.
4. Roast the vermicelli for about 3 minutes, or until it turns a light golden brown hue.
5. Add the khoya/mawa and continue to cook for another 1-2 minutes. You may skip this step if you like.
6. Pour in the milk and whisk to combine. Increase the heat to medium high and bring the milk to a boil. Stir frequently between batches to prevent the vermicelli from sticking to the bottom of the pan.
7. Once the milk begins to boil, reduce the heat to medium and continue to cook for about 8 minutes.
8. After 8 minutes, the milk will have reduced and thickened significantly; at this point, stir in the sugar.
9. Transfer the cooked nuts to the pan and combine.
10. Mix in the rose water as well.
11. As well as the cardamom powder.
12. Cook for another 2-3 minutes on medium-low heat before turning off the heat.
