Vermicelli / Servio

RECIPE

My Tip: so it's not lumpy I boil water butter tuj (cinnamon stick) etc first the. Add the vermicelli and I have perfect sevioI changed my Method to the above style see my tipMethod that is usually used is this See below :
200 g vermicelli ( I use Manzoor A-1 - product of Pakistan) or u any other brand .In pot on stove melt 3-4 tablespoon ghee (Clarified butter) Or butterAdd 2 Cinnamon sticks2 - 3 Elachi (cardomom) pods Braise on medium heatAdd 200 g Vermicelli (break to size you want)Braise till it lightly till it changes colourAdd ¾ cup boiling water with pinch of saffron and ( Optional) few drops of egg yellow colouringKeep mixing with fork ..add ¾ cup sugar mix well..add crushed +- 1 teaspoon crushed Elachi (cardomom) Check if soft ( BEWARE when adding water.. add 3 or more tablespoons of water just to soften). It must not be mushy Garnish with almonds enjoy plain or serve with nestle dessert cream

POSTED ON

06 Jan 2018

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