Vermicelli
Vermicelli is a sweet dish of Asian origin. It may be cooked dried as shown in the video or even in milk. It is common in Mauritius to prepare vermicelli both dry and with milk on the occasion of Eid Ul Fitr (Muslim festival) celebrations after Ramadan fasting month. The secret about delicious vermicelli is the right amount of ingredients while preparing specially the amount of water. Less water than required will not be sufficient for cooking and hence make it hard and extra water will definitely make it overcooked and sticky.
Recipe Ingredients
- 2 packets of Vermicelli
- 700 mL Water
- 6 table spoons of Sugar
- 3 table spoons of Butter
- 3 sticks of Cinnamon
- 4 Cardamoms
- About 30g of Raisins
- Food colour (orange)
- Coconut powder (to taste)
- Chopped almonds (Optional)
Instructions
- 1
Dissolve 6 table spoons of sugar in 700mL of water and stir.
- 2
Melt 3 table spoons of butter in a heating pan.
- 3
Add cinnamon sticks, cardamoms and raisins to the butter and stir.
- 4
Add orange food colouring to the sugar water mixture and stir.
- 5
Pour the coloured syrup into the butter and spice mixture and stir.
- 6
Allow the mixture to boil.
- 7
While boiling, rinse the vermicelli once and add it to the boiling liquid.
- 8
Stir the vermicelli, cover with a lid and let it cook.
- 9
Lower the flame, remove the lid and stir until the water is absorbed.
- 10
Switch off the heat and sprinkle coconut powder on top.
- 11
Serve hot with tea.
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Credits: Source: Cuisine Mauritian