Seviyan / Sweet Vermicelli

It was Eid yesterday, and we had the traditional Seviyan and papad for breakfast. This is my entry for Sunita's Think Spice Event. This month is is Saffron.



Ingredients
2 tablespoon ghee / butter (can be omited to make for a healthier option; just dry roast)
200gm roasted vermicelli
1 1/2 cup hot water (milk can be used)
1/4 teaspoon saffron; soaked in hot water
1/2 cup sugar
2 tablespoon golden raisons
½ cup sliced almonds
¼ cup sliced pistachios
1/8 teaspoon ground cardamom



1. Heat the ghee in a large saucepan, add the vermicelli and fry until golden brown.
2. Add the water and the saffron, mix and cook for a few minuites
3. Add the sugar, raisons, nuts and cardamom.
4. Turn the heat down and cook for a further 15 minutes.
5. All the liquid should be absorbed.

Traditionally seviyan is served with spicy papad or papadom