Vermicelli was always a mystery to me, some recipes call for milk (I’ve had a few disastrous times with these), and some call for water. I’ve tried a lot of recipes and this is the one that brings back my childhood memories.
This recipe comes from one of my favourite recipe books viz Food with Flair (green book) Watch me make it here
And you can add many variations to it like:
Quarter cup ghee
1 piece cinnamon stick
2 cups vermicelli or fine rice noodles
Half cup sugar
Half tsp elachi powder
3 strands saffron – optional and if you want a slightly more golden hue
Melt ghee with cinnamon stick.
Add vermicelli and let brown a little.
Add sugar, elachi powder and water to a jug. Add to pot.
Cook uncovered until all the water has absorbed. Taste to check.
Add variations if you like.
Serve warm drizzled in sweetened dessert cream and coloured almonds