Vermicelli is very fine noodles made from flour, mostly used in South Asian cooking. It’s like very thin pasta, even more than angel hair pasta. Vermicelli is known as seviyaan in Urdu. It is used mainly in desserts, like plain seviyaan. I have used finely crushed seviyan to coat kebabs a few times. It makes a very different crumb coat on anything that has to be fried.
I chopped the seviyaan with bare hands, to make sure that I don’t end up with very fine, powder-like, vermicelli. this recipe can be doubled easily, just make sure you use a bigger pan.
- 1 cup Vermicelli (approx one pack)
- ½ cup semolina
- 14 oz condensed milk (one tin)
- 1 cup of almonds, chopped
- 4 tbsp unsalted butter, (½ stick)
- Crush vermicelli, by hand or use a chopper.
- Melt 3 tablespoons of butter in a shallow pan, fry semolina, and vermicelli on medium flame until the mixture turns golden and you smell the aroma of toasted semolina.
- Add half of the condensed milk to the semolina and vermicelli mixture, mix well on medium flame, for 3 minutes.
- Transfer the mixture into a flat square dish, glass, or metal.pat it with the back of a spoon to make the surface flat. The mixture would be very hot.
- Roast the almonds in a pan with the remaining 1 tablespoon butter, once the almonds start changing color add the remaining condensed milk, mix well.
- Pour the almond mixture over the vermicelli and semolina mix, spread it, and make it flat surfaced.
- Cut in squares when it cools.
I used a silver leaf to decorate it, you may use sliced almonds if you feel like making it look pretty.