Ingredient Ideology | Ways with Vermicelli By: Dr. Kaviraj Khialani- Celebrity Master Chef.
/Easy to Make & Amazing to Cherish Vermicelli Recipes
Vermicelli is a traditional type of pasta round in a section similar to spaghetti. In English-speaking regions, it is usually thinner than spaghetti, while in Italy it is typically thicker. The term vermicelli is also used to describe various types of thin noodles from Asia. Out of the various ingredients used for making upma and payasam, the Vermicelli, also known as Semiya (in Tamil), Seviyan (Hindi), and Shemai (Bengali), finds a special mention. It is popular in several Indian states and is most commonly used for preparing a sweet preparation similar to kheer.
Also to note that as vermicelli is a high-calorie food rich in simple carbohydrates, it is not a good meal option for weight loss. Vermicelli/ Sevai/ Semiya which is made from Sooji and no Maida i.e. refined wheat flour. Vermicelli is an effortless, healthy, and wholesome breakfast recipe. It's high in fiber and low in calories too these days by some brands and companies.
Nutritionally vermicelli is calorie-dense high in carbs, fat, and cholesterol free low in sodium. A great alternative to other forms of pasta and oats liked by all irrespective of age. Breakfast prepared with vermicelli is incredibly delicious which is also good for toddlers and pregnant women. The extra fiber in brown rice means it is a bit lower on the glycemic index (GI), with a score of 50—compared to 72 for white rice. Rice vermicelli scores 58 on the glycemic index, so it's in between these scores. Rice noodles are also called rice sticks, vermicelli, and other variations of these words. The noodles are naturally gluten-free with a typical ingredient list of rice flour and water. Vermicelli actually refers to the width of the noodle rather than the flour it is made of.
Here are a few easy-to-make yet delicious concoctions to try out this festive season!
Recipe-1] DILKHUSH NUTKHUT VERMICELLI
Ingredients:
Seviyan- ½ packet/ 1 and a half cup, semi-roasted
Ghee-1 tsp
Sugar- 1 cup or as per taste
Honey-2-3 tsp
Green cardamom powder-1/4 tsp
Cashew powder-1 tsp
Almond powder-1 tsp
Raisins- 2 tsp, chopped
Milk-750 ml or as needed
Mava – 100 gms, grated
Condensed milk- ¼ cup
Method:
1. prepare all the ingredients as per the recipe sheet and as per the quantities given in above.
2. using a thick-bottomed pan, add ghee, seviyan, sugar and start roasting it all lightly on a low to medium flame, add in the milk and stir well.
3. reduce the flame and stir well ensuring there are no lumps in the pan. Add in some of the nuts and mix well, simmer and allow to cook for 6- 8 mins.
4. add in mava, and condensed milk and stir well. Check for sugar as per taste and add more if needed. Add honey and mix well. Cook for another 3-4 mins and turn off the flame.
5. portion out the sweet in a serving dish or in individual bowls, dessert cups and garnish it well with nuts, dried rose petals etc and raisins, dates etc can also be used to adorn the sweet. At times I also use dark chocolate garnishes or shavings as well on the chilled dessert as an option.
Recipe-2] VERMICELLI KHEER SHORTS
Ingredients:
Ghee-1 tsp
Vermicelli- 1 and a half cup, semi roasted
Sugar- 1 cup or as needed
Milk-750 ml or as needed
Green cardamom powder-1/4 tsp
Mava- 1 tbsp. grated
Condensed milk-2-3 tsp
Chopped nuts-2-3 tsp
To layer in the glasses later for serving:
Rabdi- 1 and a half cup
Assorted fresh fruits- 1 cup
Glazed cherries- 1-2 tsp sliced
Rose syrup/ khus syrup-1-2 tsp
Method:
1. Prepare all the ingredients for the sweet recipe as per the list above.
2. To start with the cooking of the sweet, heat ghee in a thick-bottomed pan, add in ghee add vermicelli, and sugar, and stir well, lightly saute add in the green cardamom powder, add in milk and give it all a nice stir.
3. allow the sweet to simmer and cook for around 10-12 mins, now add in the nuts and also cook it further for 3-4 mins on low flame. The texture of the sweet needs to be a little thick and creamy therefore a little condensed milk may be added too.
4. check the sweetness and overall balance in the recipe and then choose to turn it off. Allow the sweet to cool down and chill for 30-45 mins.
5. now to start the layering of the sweet, choose between sweet glasses, cups, pudding bowls etc and place a little of the seviyan sweet at the base and then layer with fresh fruits, rabdi, nuts and add some cherries, tooti frooti etc to add some crunch and color.
6. allow the glasses to chill in the fridge for around 30- 45 mins and then serve the dessert.
Recipe-3] FUSION FUNDA WALI VERMICELLI
Ingredients:
Butter-1 tsp
Ghee-1 tsp
Brown sugar-1/2 cup
White sugar-1/2 cup
Seviyan-1 and a half cup
White chocolate-1/2 cup melted
Dark chocolate -1/2 cup melted
Milk- 750 ml
Green cardamom powder/ cinnamon powder-1 pinch
Angoori Gulab jamuns- 10-12 pieces
Angoori rasmalai- 10-12 pieces
Cashews-2 tsp chopped
Raisins-2 tsp chopped
Walnuts-2 tbsp. chopped
Dates-2 tbsp. chopped
Rose water-2 tsp
Praline- ¼ cup crushed/ chikki
Rose petals- ½ cup optional for garnish
Edible varq- 1-2 pieces for garnish.
Method:
1. prepare all the ingredients for the sweet as listed above and keep ready.
2. to start preparing the sweet using a thick-bottomed pan, add ghee and butter and saute the vermicelli for a few seconds, add in the white and brown sugar, and some green cardamom or cinnamon powder for flavor.
3. add in the milk and chopped dates and allow to simmer and cook. Once the seviyan starts cooking we need to check on the texture of the sweet to ensure that the thickness, sweetness, and overall balance is maintained.
4. once the seviyan starts thickening the sweet, turn off the flame and allow to cool. Now start with the fusion aspect of coating the ras malai with dark chocolate and the jamuns with white chocolate, once coated, allow to set in the fridge for some time.
5. now start with the assembling of the sweets, use dessert cups, short glasses, pudding bowls, start with the kheer first and then layer the set chocolate goodies, cover with a little more seviyan mixture, and then garnish with nuts, petals, and garnishes as desired.
6. chill the dessert for another 30-45 mins before serving it out. The chilling in the fridge adds a lot of dimension and texture as well to the sweet dish.
Recipe- 4] KHAJOOR WALI MEETHI VERMICELLI
Ingredients:
Ghee-1 tsp
Oil-1 tsp
Honey-1 tbsp.
Seviyan- 1 and a half cup
Green cardamom powder-1/4 tsp
Sugar- ½ cup white
Jaggery-1/2 cup grated
Milk- 750 ml
Mava- 50 gms grated.
Condensed milk-1/4 cup
Assorted chopped nuts- 2 tbsp. cashews, walnuts, raisins.
Date puree-1/2 cup
Melted dark chocolate/ choco chips- ¼ cup
Method:
1. prepare all the ingredients for the recipe as listed above and keep ready.
2. to start with the cooking of the sweet dish, we need to take a thick-bottomed pan, add in the ghee, oil etc and start the roasting process of the seviyan add elaichi powder, and sugar to taste and stir well.
3. add in the milk and allow to come to a boil, once the sweet starts to cook, it starts thickening add in the jaggery and mix well. Add some honey and condensed milk as well to get the right sweetness.
4. simmer and allow to cook for 10-12 mins, check for sweetness, and texture and get the right balance in the sweetness. It is important to taste the sweet while being cooked so that there is no overpowering. Also we must ensure that the sweet doesn’t stick at the base.
5. turn off and allow to cool and chill the sweet, add nits to garnish the sweet dish. This dessert turns out the best when well chilled, add chocolate sauce/chips and some fresh fruits as well like strawberries/ kiwi/ dragon fruit etc to add a little variety in the look and presentation.
Recipe- 5] KHUSH MIJAZ VERMICELLI
Ingredients:
Ghee- 1 tsp
Butter-1 tsp
Seviyan -1 and a half cup
White sugar- ½ cup
Condensed milk-1/4 cup
Green cardamom powder-1/4 tsp
Saffron-1/4 tsp soaked in ½ cup warm milk
Chopped cashews- 2 tsp
Raisins-2 tsp chopped
Almonds-2 tsp chopped
Dates-2 tsp chopped
Milk- 750 ml
Kesari pedha- 50 gms
Rabdi-1 cup
Method:
1. prepare all the ingredients for the sweet recipe and keep aside.
2. to start the cooking process take a thick-bottomed pan and add in ghee/butter add in the vermicelli, sugar, and elaichi, and saute well for a few seconds.
3. add in the milk and condensed milk and give it a nice mix. Allow to simmer for 10-12 mins. Check for the sweetness and adjust it accordingly.
4. once the sweet starts getting thick, add in the roughly crumbled kesari pedha and dates and mix well. Turn off the flame and allow it to cool.
5. set the sweet in small dessert cups/bowls etc. and allow to set in the fridge for 30-45 mins. Add nuts for garnish and relish the sweet. For some more added fusion touch to it, try adding a jalebi injected with rum, flamed, and place it on the top and enjoy it.
