My recipe for sweet vermicelli (or meethi sev) is very traditional. Most recipes use sugar but my family love the taste of jaggery as it has a sweetness with a hint of salt. You can use sugar instead of jaggery and it will taste just as tasty. Vermicelli can be bought from any supermarkets and often comes in the form of little nests. Just crush the vermicelli into small pieces before cooking them.
Ingredients for 3-4 servings:
- 2 cups of vermicelli
- 1 and half cups of jaggery (Gor)
- 1.5 litres of boiling water
- 1 cup of butter – melted and strained (Ghee)
- 5-6 sliced almonds
- 5-6 sliced pistachios
- ½ tsp nutmeg powder
- a pinch of saffron
- 1 tsp of ground cardamom
1. Add the jaggery to water and allow it to melt whilst boiling the water.
2. Add half to three quarter cup ghee to the vermicelli and cook on a mild heat until the vermicelli starts to get golden brown.
3. Carefully pour the hot jaggery water to the cooked vermicelli. The vermicelli will start to bubble and cook so be careful that you don’t get splattered. Add the ground nutmeg, cardamom and saffron to the mixture.
4. Keep stirring until the mixture becomes fairly solid and doesn’t stick to the saucepan. If you like ghee, you can add the remaining ghee to the vermicelli but it’s not necessary.
5. Garnish with almonds and pistachio and serve it hot on its own or with vanilla icecream.
How would you serve sweet vermicelli made with jaggery?