Sweet Vermicelli ( Mithi Sevaiyan )

To make Sweet Vermicelli, start by heating 1 tbsp of ghee in a pan over medium heat. Add a few cashewnuts and roast them for a few seconds. Next, add 1 cup of vermicelli and roast it until it turns golden brown, stirring continuously to prevent burning. Once roasted, add a handful of raisins, 0.5 cup of sugar, and 2 crushed green cardamom pods. Cook for a few more minutes, then pour in 1.5 cups of boiled milk. Stir well, cover, and let it simmer for 2-3 minutes. Once combined to your desired consistency, remove from heat and let it rest. Serve hot or cold, garnished with chopped pistachios.

Sweet Vermicelli is suitable for vegetarians as it contains ghee and milk. However, it is not vegan due to these dairy ingredients. To make a vegan version, you can substitute ghee with coconut oil or vegan butter and use plant-based milk like almond or oat milk instead of regular milk.

If you don't have vermicelli on hand, you can substitute it with other types of pasta such as angel hair pasta or even rice noodles. Just make sure to adjust the cooking time accordingly, as different noodles may require different cooking durations.

To store leftover Sweet Vermicelli, let it cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. When ready to serve, you can reheat it in a microwave or on the stovetop, adding a splash of milk to restore its creamy texture.

Sweet Vermicelli pairs wonderfully with savory dishes like Biryani or Pulao, as the sweetness complements the spices. It can also be served alongside other desserts like Gulab Jamun or Kheer for a delightful dessert spread during festivals and celebrations.