Servings : Serves 4-6
This dish is a must for our Eid breakfast table! The sweet, nutty, buttery aroma that wafts through my home as I cook this quick and lovely vermicelli dish in the early hours of Eid morning is pure heaven. We love it with crispy papad (papadum) along with a hot bowl of fresh home-made spicy Channa Bateta and a good strong cup of chai. For my family, Eid wouldn’t be quite the same without this breakfast combination.
- 2 tbsp. butter
- 500ml whole milk (boiled with 7 level tbsp. sugar, pinch of cardamom 5 tbsp. evaporated milk and a pinch of saffron)
- 1 packet thin brown vermicelli, broken into pieces in the packet (200gm)
- nuts for garnishing
Some people like adding grated mawo or sprinkle some extra milk powder to this just before putting on dum (putting on low heat). I opt not to add anything extra, so if you want it richer you can do this.
Warm the butter on low heat till melted, add the vermicelli and stir-fry on LOW heat until they are all golden brown and evenly colored. The trick here is to do this SLOWLY so that they all take on a beautifully even color, rushing this along will give you some dark vermicelli and some light ones.
Once golden, add the warm milk and stir together. Increase the heat to medium and cook for a few minutes until the vermicelli are ALMOST dry. Taste and adjust sugar if needed. Cover using a tight lid, and reduce the heat again to very low and let it steam for about 8 minutes. Turn off the heat and open the pan, fluff up the vermicelli using a fork. It might look clumpy at first, but as soon as it cools you will have these amazing strands of vermicelli, perfectly soft and pretty. Sprinkle assorted crushed nuts to it. Serve warm with papadums or just as is.