Recipe: Appetizing Sweet vermicelli with vanilla, raisins & cardamom (Tambi)

Sweet vermicelli with vanilla, raisins & cardamom (Tambi). This super easy and scrumptious sweet vermicelli loaded with dry fruits makes a quick fix when you are running short of time. Vermicelli or meethi seviyan can be made with milk or with condensed milk or without milk. Addition of loads of dry fruits or spices like saffron or cardamom enhances its taste.

Mithi seviyan or Sweet vermicelli is a perfect recipe made for people with sweet tooth. The delicious vermicelli is cooked into a kid friendly dessert which is popular This tasty dessert is easy to make by boiling the vermicelli with water on a slow flame. The main ingredient that you need is vermicelli. You can have Sweet vermicelli with vanilla, raisins & cardamom (Tambi) using 6 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Sweet vermicelli with vanilla, raisins & cardamom (Tambi)

1. Prepare 3/4 cup of uncooked vermicelli.
2. It's 1 cup of boiling water.
3. You need 3 tbls of brown sugar.
4. You need 1/4 tsp of vanilla extract.
5. Prepare 1/4 tsp of crushed cardamom.
6. It's 1 tbls of vegetable ghee/ butter.

Seviyan in English known as Vermicelli they are like thin spaghetti and used many different ways, making sweet and savory dishes. Meethi Seviyan is a delicious and quick dessert. This is made for many festive occasions, also can be served for breakfast. Vermicelli does not have much flavor of its own, but readily absorbs the flavors of whatever ingredients it is cooked with.

Sweet vermicelli with vanilla, raisins & cardamom (Tambi) instructions

1. In a heavy bottom pot, heat the ghee under medium-high heat and add the vermicelli..
2. Cook vermicelli by stirring constantly until they begin to turn golden brown. You have to make sure you dont stop stirring, otherwise they tend to stick to the bottom of the pot.
3. Immediately pour the boiling water and stir to mix.
4. Add sugar, cardamom and vanilla and stir to mix.
5. Turn the heat to medium-low and allow mixture to cook, while using a fork to move around the vermicelli to make sure they dont stick to the bottom of the pot..
6. Once the vermicelli is cooked, turn heat off and immediately pour into a serving dish.
7. Let it cool before serving.

It is used to make both sweet as well as savory dishes in India, Pakistan and Bangladesh such as sevian which are most commonly prepared on the festivals of Deiwali and Eid. Meethi Seviyan otherwise called as Semiya Kesari or Sweet Vermicelli is a famous desert made mainly during the festivals of Ramzan, Eid etc. This sweet custard reminds me of rice pudding. The man who taught me all about how to make this dish told me that the NOTE: Do not add raisins at this point or you will never get the cardamom pods out - too hard to tell the Serve warm or chilled. Vermicelli kheer or Seviyan Kheer/Payasam as it is known in India, is a special dessert that is made mostly on the occasion of festivals or celebrations.

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