My Favourite Sweet Toasted Vermicelli for Ramadan
Indulge in the comforting sweetness of *My Favourite Sweet Toasted Vermicelli for Ramadan*, a cherished dessert that perfectly balances rich flavors and heartwarming tradition. This quick and easy recipe features golden-toasted vermicelli simmered in creamy whole milk infused with aromatic cardamom and delicate saffron strands. A touch of rose water adds a subtle floral finish, while crunchy toasted almonds, pistachios, and sweet golden raisins elevate each bite with layers of texture and flavor. Ready in just 30 minutes, this dish is perfect for Iftar or as a festive dessert to share with loved ones during Ramadan. Garnished with a generous sprinkle of nuts and raisins, this creamy, fragrant treat is a celebration of both simplicity and elegance.
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Recipe Information
Ingredients
- 200 grams Vermicelli
- 2 tablespoons Unsalted butter or ghee
- 4 cups Whole milk
- 1/3 cup Sugar
- 4 Cardamom pods
- 2 tablespoons Sliced almonds
- 2 tablespoons Chopped pistachios
- 2 tablespoons Golden raisins
- 1/4 teaspoon Saffron strands
- 1 teaspoon Rose water
Instructions
Heat a deep pan or heavy-bottomed pot over medium heat. Add the ghee or butter and let it melt.
Break the vermicelli into smaller pieces (about 2-3 inches in length) and add them to the pan. Stir constantly and toast the vermicelli until golden brown, being careful not to burn it.
Crush the cardamom pods slightly to release their flavor and add them to the pan.
Slowly pour the milk into the pan while stirring. Bring the mixture to a gentle boil.
Reduce the heat to low and let the vermicelli cook in the milk for 8-10 minutes, stirring occasionally to prevent lumps or sticking.
Once the vermicelli has softened, add the sugar and stir until it dissolves completely. Taste and adjust sweetness as desired.
Add the saffron strands, allowing them to infuse into the mixture, giving it a beautiful golden hue.
Gently stir in the rose water for a subtle floral aroma.
In a small dry pan, lightly toast the almonds, pistachios, and raisins for 1-2 minutes over low heat until fragrant.
Reserve a small portion of the nuts and raisins for garnish, and fold the rest into the vermicelli mixture.
Remove the pan from heat once the mixture thickens to your desired consistency. It should be creamy but not overly dry.
Serve the sweet toasted vermicelli warm or at room temperature, garnished with the reserved nuts and raisins.
Nutrition Facts
Calories |
1319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 388 mg | 17% | |
| Total Carbohydrate | 137.0 g | 50% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 75.5 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 10.8 mcg | 54% | |
| Calcium | 1363 mg | 105% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1999 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
