TOASTED SWEET VERMICELLI
Vermicelli (Semiyan in Hindi) is a versatile ingredient in the kitchen. Although famously known for making vermicelli pudding (Kheir), it can be cooked in a variety of ways, both sweet and savoury. Here is our recipe for a simple and basic toasted sweet vermicelli. It will surely hit all those sweet spots and prove to be a favorite.
HOW TO COOK TOASTED SWEET VERMICELLI
NOTE: The vermicelli can be dry toasted (browned without any oil or you can brown them by frying using the oil) - the option is yours! We shall give you both methods on how to brown the vermicelli and then off you go and work your kitchen magic your way!
METHOD 1 : SWEET VERMICELLI USING DRY TOASTING METHOD.
In this method you DO NOT need any oil for frying ( A healthier version for those watching their waistline or due to medical reasons).
METHOD 2 : SWEET VERMICELLI USING OIL FRYING METHOD.
In this method you brown the vermicelli by shallow frying. It is similar to method one, only difference is how the vermicelli is browned.
More information, tips & tricks
1)You can use pre-roasted vermicelli (available in most Asian grocery shops) for this recipe. Remember that pre-roasted vermicelli will take slightly less time to brown than the non roasted one. Adjust your times accordingly.
2) You can brown the vermicelli to your colour preference. Some people will like it too dark a brown, some just golden brown. This is a personal preference. Remember the more time you toast/fry it, the darker the results. If you prefer a combination of dark and light colour, then add the vermicelli at different stages.
I only slightly brown the vermicelli to a golden shade when adding black currants but brown them to a dark brown shade when adding nuts. I personally think it creates a better contrast of colours which is more appealing to the eyes. But the choice is yours!
3) To have more control over the browning stage, use a wide heavy bottom pan. This allows you to quickly turn the vermicelli without making a mess. Also use low to medium heat. If the pan becomes too hot, remove from the heat source and put aside (while still frequently turning the vermicelli) to avoid burning. When the heat has dissipated, return the pan back to the heat source and continue.
4) Once the vermicelli is cooked, remove from the hot pan to avoid them drying again and becoming hard.
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