Fusion Vermicelli – 3 Eid Special Recipes
Time has this amazing ability to keep moving forward which can be a good thing yet sometimes you just wish to cling on to things/situations/people that are precious and hope that time could hold still. Just like this blessed month of Ramadan.. two thirds have already passed and it is time to make a sprint in ibadah to get the maximum out of the last ten nights. Conclusion of Ramadan is marked by Eid which is celebrated with full zeal by all Muslims throughout the world. Each nation, every country, all communities have their own cultural and traditional ways to celebrate and enjoy eid and of course Pakistan is no different. The day begins with eid prayers, charity and then get togethers. One particular dish that every household prepares in their own special way is Sawaiyan or Sher Khurma aka Vermicelli. None of the pictures in today’s post is depicting the traditional style vermicelli by the way!
Traditionally there are three most common and famous methods to make vermicelli:
- Sher Khurma : Vermicelli is roasted in ghee with green cardamom to enhance color and aroma and then cooked with milk and sweetened with sugar. Dry dates (chowara in Urdu) are sliced and added with other mixed nuts.
- Doodh Sawaiyan: Vermicelli is cooked in green cardamom infused milk without roasting or adding ghee, no dry dates either. Sweetened with sugar and garnished with mixed nuts.
- Sawiyon ka Zarda: This is a dry version. Vermicelli is roasted with green cardamom and ghee and cooked with very little water (or sometimes milk) and sugar. Garnished with nuts.
I am not doing the conventional style in this post. Instead I am incorporating different elements and inspirations with our local speciality. Why? Because regular recipes are already there and you probably have a better version than anyone else plus my cooking philosophy is mentioned with the logo on top… be bold. be creative. you only need to impress yourself 🙂 So try something with a little wow and a little oomph while embracing traditions.
Yes of course there are other non traditional and non desi desserts that we can make and trust me I have no limits when it comes to trying new dessert recipes but for eid I try to stay within the brackets of norm and culture. So these three special eid recipes are all vermicelli based but treated a little differently. Use quality ingredients for great result like use good quality full fat milk for creamiest vermicelli. A standard pack of vermicelli is 150 gm so if you don’t have a kitchen scale use a little less than half of the packet. During cooking it always seem like that there isn’t enough vermicelli so don’t panic, let it take its time to cook and mixture will thicken as it cooks and as it cools down. Do not add sugar to the milk first as vermicelli may not cook well in sweetened milk. Always add sugar to cooked starch. There will be no green cardamom and no ghee so please don’t be tempted to add these two ingredients if you are following these suggested variations. I don’t add nuts to them either but that is my preference. Go ahead and try if you wanna. The basic recipe for preparing the vermicelli will remain the same and three different and very simple variations are given at the end of the recipe. Here is what we are doing:
- Vermicelli A la Mode: Simplest version is to serve hot vermicelli topped with a scoop of vanilla ice cream. Yes hot sawaiyan and cold ice cream will create an amazing combo and will make you try this hot and cold contrast more often than you would have imagined. Make it Vermicelli Falooda and serve cold vermicelli with kulfi or kulfa ice cream.Nice, isn’t it!
- Chocolate Vermicelli: Chocolate makes everything better there is no denying then why not add to world’s favorite ingredient to our eid favorite? Add melted cooking chocolate, (milk chocolate or dark chocolate both work fine or even cocoa powder) to prepared vermicelli and those picky munchkins will finish this smooth velvety dessert in no time. Are you not entertained?
- Banana and Cream: Banana is every dessert maker’s dream ingredient. Not only it tastes great, it compliments vermicelli very well and add another layer of texture to the dessert. Here is a tip, when vermicelli are cool, lets say to room temperature, add some dairy cream to it, mix well and add sliced bananas. Top with extra cream if you want to ( and why wouldn’t you!). Another variation would be to add a mixed fruit tin ( fluid strained of course)World’s creamiest and yummiest vermicelli at your service.
Lets cook 🙂
Easiest way to prepare nation's favorite eid dessert. This is the base to which different ingredients will be added to create 3 different varieties of fusion vermicelli. Pick any variety or divide one recipe and make two varieties or double or triple as you like.
- 1 liter full fat milk
- 65 gm vermicelli / sawaiyan
- ½-¾ cup sugar ( depending on sweetness preferred)
Add milk to a heavy base sauce pan.
Heat over medium low heat and bring to a gentle boil.
Add vermicelli, broken in to about 3 inch strands.
Cook for about 10 minutes, stirring frequently to make sure vermicelli neither stick to the bottom nor get clumpy.
Add sugar and cook for another 5-7 minutes.
Don't be tempted to add more vermicelli. It will get thicker as it cools down.
Remove from the stove top and bring to room temperature or if making Al a Mode follow instructions in recipe notes.
Follow any variation to this basic vermicelli.
Vermicelli Al a Mode: When vermicelli is cooked, let it cool slightly for about 5-7 minutes. Pour vermicelli in individual serving bowls, top with vanilla ice cream and serve immediately.
Chocolate Vermicelli: Melt about 100 gm milk chocolate with 3 tbsp. milk over a double boiler and add to slightly cool cooked vermicelli. Serve chilled in individual bowls or in a serving dish.
Banana And Cream Vermicelli: Bring cooked vermicelli to room temperature. Add about 1/2 - 3/4 cup dairy cream, slightly beaten, to vermicelli and mix gently. Add 3 - 4 sliced bananas, mix. Transfer to a serving bowl or individual bowls and refrigerate to chill. Garnish with extra cream before serving if required.