Soulful Vermicelli Milk Pudding
Vermicelli which is very well known as Seviyan in India is one of yummy Dessert. Before providing Seviyan Recipe weare guiding you some important things to know about them. Vermicelli is a traditional type of pasta round in section similar to spaghetti. In Italy vermicelli is slightly thicker than spaghetti, but in the United States it is instead slightly thinner. Vermicelli is also used to describe various types of thin noodles in Asia. In 14th-century Italy, long pasta shapes had varying local names. Barnabas de Reatinis of Reggio notes in his Compendium de naturis et proprietatibus alimentorum that the Tuscan vermicelli are called orati in Bologna, minutelli in Venice, fermentini in Reggio, and pancardelle in Mantua. The first mention of a vermicelli recipe is in the book De arte Coquinaria per vermicelli e maccaroni siciliani, compiled by the famous Maestro Martino da Como, unequalled in his field at the time and perhaps the first “celebrity chef,” who was the chef at the Roman palazzo of the papal chamberlain, the Patriarch of Aquileia. In Martino’s Libro de arte coquinaria, there are several recipes for vermicelli, which can last two or three years when dried in the sun. In English, the Italian loanword “vermicelli” is used to indicate different sorts of long pasta shapes from different parts of the world but mostly from South or East Asia. In countries of the Indian Subcontinent, vermicelli is known by various local names such as, shemai in Bengali, seviyan in Hindi, Urdu and Punjabi, vaLavaT/shevaya in Marathi, simei in Odia, sev in Gujarati, shavige in Kannada, sevalu or semiya in Telugu, and semiya in Tamil and Malayalam. The noodles are used in a number of dishes including a variation of kheer, a sweet dessert similar to rice pudding. Vermicelli are also used in many parts of India to make a popular dish called upma. To prepare it, dry oil-roasted vermicelli are boiled with a choice of vegetables. Central Asian Kesme and Persian reshteh also resembles vermicelli. Fālūde or faloodeh is a Persian frozen dessert made with thin vermicelli noodles frozen with corn starch, rose water, lime juice, and often ground pistachios. In East Asia, the term rice vermicelli is often used to describe the thin rice noodles popular in China, also known as bee hoon in Hokkien Chinese, mai fun in Cantonese Chinese, วุ้นเส้น in Thai, ၾကာဆံ in Burmese, and bún in Vietnamese. The term vermicelli may also refer to vermicelli made from mung bean, which is translucent when cooked, whereas rice vermicelli turns whitish when cooked. Mung bean vermicelli is commonly used in Chinese cuisine. In contrast, misua is vermicelli that is made of wheat instead of rice. While superficially similar to bee hoon it has a very different texture and different culinary uses as well. Vermicelli, called she’reya in Arabic, is used in one of the most common ways of cooking rice in Egypt. The vermicelli is browned by frying with oil or butter, then rice and water are added. In Somalia, it is used in a sweet dish called cadriyad, originating from the Yemeni ^aTriyah. The vermicelli is browned by frying with butter, then water, sugar and cardamom are added until it has softened slightly. The dish is similar to the Indian kheer. However, no milk or cream is added. It is usually eaten as a dessert or as a side-dish with Somali spiced rice dishes. Cadriyad is also a common dessert in certain parts of Ethiopia, particularly in the Arab-influenced Harar-ghe region, where it is known as attriya and is served cold, often with a thin layer of custard on top.
They are sometimes referred to as rice noodles, rice sticks, or bee hoon, but they should not be confused with cellophane noodles which are a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains itself. are a part of several Asian cuisines, where they are often eaten as part of a soup dish, stir-fry, or salad. One particularly well-known, slightly thicker variety, called Guilin mǐfěn, comes from the southern Chinese city of Guilin, where it is a breakfast staple.
It is well known as Cellophane Noodles / Glass Noodles are a type of transparent noodle made from starch and water. They are made from different starch. In China, cellophane noodles are usually made of mung bean starch. Chinese varieties made from mung bean starch are called Chinese vermicelli, bean threads, bean thread noodles. Thicker Korean varieties made with sweet potato starch are called sweet potato noodles or dangmyeon. They are available in various thicknesses. Wide, flat cellophane noodle sheets called mung bean sheets are also produced in China.
500 Gm Vermicelli
100 Gm Raisins
2400 Ml Fresh Milk
300 Gm Brown Sugar / Sugar
200 Gm Almonds
200 Gm Clarified Butter
30 Ml Rose Water
22 Green Cardamoms
First we heat the Clarified Butter in a pan then we add the Green Cardamoms & Cloves. Saute well for 5-6 minutes to release the aromatic oils into the clarified butter. Now we add the Vermicelli. Fry for 5-6 minutes without breaking it. Add the Milk. Bring to a boil. While the milk is simmering add the Sugar / Brown Sugar stirring gently so that it dissolves. Cook till they becomes soft. Mix the Almonds & Raisins. Stir for 10 minutes. Add the Rose Water. Stir the mixture is thick. Remove from fire. Eat or serve hot or cold as need.
You may also decoarte it with Pistachios Nuts & Rose Petals.