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Wednesday, August 7, 2013

Khushk Seviyan (Dry Vermicelli)

Here is another way to make vermicelli for Eid this year :-)
I used to teach this in my class and all my students loved it!
Good idea to eat this warm... it's sort of like a Halva with some crunchiness.
I highly recommend to use your fingers for eating this instead of a plain 'ol spoon :-)

(prep time 15 mins)
(serves 6-8 ppl)

Eggs 2 large
Melted butter 1/2 cup
Sugar 1/2 cup
Cardamom 3-4 pods ground into a powder
Coarse ground almonds 1/4 cup
Desiccated dried coconut (unsweetened) 1/4 cup
Roasted vermicelli (very thin strands) roughly 2.65 oz. or 75 grams.
Basically I got Shan roasted vermicelli from an Indian grocery store and used half of the packet.

There are several different types of vermicelli that you can find. Unfortunately Shan foods does not have the vermicelli listed on their website or maybe they do and I just couldn't find it so here is a picture of what I used. You can also use a similar product made by National Foods.


First of all you will need to break the vermicelli into smaller strands... it's best to use your hands for this. Just grab the whole bunch from one end and twist your hand to break them. There will be flyaways and lots of them! But if you are careful and do this slowly you won't make a mess hopefully :-)

Combine melted butter, eggs, sugar and cardamom powder in a bowl and use a fork to mix well.
Place the broken vermicelli inside a wide non stick pan.
Turn the heat to medium low and pour the mixture into the pan.
Make sure the temperature is not too high otherwise the eggs will scramble!
You will need stir this often.
The vermicelli will go through the following stages. The lighting is bad but I thought pictures might help.
  1. First very soggy
  2. After 2-3 minutes a little less soggy, somewhat held together but super oily. At this point you can raise the temperature up to medium high and continue to stir often.
  3. A couple of minutes later it will become kinda feathery.... you are almost there.
  4. Finally after a few more minutes it should be very feathery, dry looking with some soft lumps.

All done.
Turn off the heat.
Mix in the ground almonds and coconut.
Serve warm with maybe a big dollop of un-sweetened whipped cream!!!