Dry Vermicelli

For this recipe I’m using the Az-Zahraa brand – its very fine strings of vermicelli.

These fine vermicelli’s are the only type in stores as I have noticed the thicker ones are no longer found anywhere.

Bring out the butter or margarine.

To a pot on medium heat, add in the butter or margarine.

Allow it to melt.

Once melted, add in the cardamom (elachi) pods & cinnamon sticks.

Thereafter, add in the vermicelli.

The image below is from my previous post & here you will see the thicker vermicelli which is no longer available.

Give it a mix.

As you can see this vermicelli is already quite brown so we are not going to over toast it. Allow it to toast for 2 minutes.

If you are using a whiter vermicelli then allow it to toast for 5 minutes or until slightly browned.

Next, add in the white granulated sugar & the hot water.

Mix well.

Cover with a lid & allow to cook for 5 minutes.

After 5 minutes, notice how the vermicelli begins to soften.

Add in the cardamom (elachi) powder & nutmeg powder.

Pour in the milk.

Mix until everything is well combined.

Cover & allow to cook for 5 minutes.

After 5 minutes, give it a stir. Notice how it gets much drier.

Allow it to cook, stirring after every few minutes until all the liquid has been absorbed.

Once the vermicelli is more on the dry side, turn off the heat.

Plate & top with tinted almonds (optional).

This Dry Vermicelli can be stored in the refrigerator for up to a week.

It’s a perfect hot treat that is sure to warm you up.

Just for reference – here is the thicker vermicelli (from my older post).