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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Dry vermicelli Recipe

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This recipe for Dry vermicelli is from Suvndram's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
250G butter
3&1/2 cups fine vermicelli
1 cup sugar to taste
2 cups boiling water
1 tsp fresh elachi powder
6 whole green elachi or powder
Cinnamon stick
Salt to taste
Sultanas optional
1/4 cup chopped almonds
#can half the recipe
Directions:
Directions:
1 Melt butter first, add vermicelli and braise with whole leach and cinnamon on low heat until
it turns nice and brown in parts only ( flecks) Keep stirring to avoid it getting too dark.

2 Remove pot from stove, add sugar
and boiling water (taste) to pot, mix in and put back on the stove , close let it cook for a few minutes until water is absorbed by the vermicelli, add more water if vermicelli is still hard.

3 Open and keep stirring , vermicelli should be nice and soft. Butter should surface on the top. Add ground elachie and almonds to decorate. You can tint almonds with food coloring .
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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