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Indian vermicelli, made from wheat,
is much finer than Italian vermicelli and readily available form
Asian stores.
Ingredients
- vermicelli - 115g/4 oz/1 cup
- saffron stands - 2.5ml/½ tsp
- sugar - 15ml/1 tbsp
- water - 1.2 liters/2 pints/5
cups
- low fat fromage frais - 60ml/4
tbsp, to serve (optional)
For the garnish
- flakes almonds, shredded fresh
or desiccated coconut, sugar, and chopped pistachio nuts - 15ml/1
tbsp each.
Method
- Crush the vermicelli in hands
and put in a saucepan. Pour the water, and add the saffron and
bring to boil. for 5 minutes.
- Stir in the sugar, continue
cooking until the water has evaporated. Strain through a sieve to
remove any excess liquid.
- Put the vermicelli in a dish and
garnish with the flakes almonds, coconut, sugar and pistachio
nuts. Serve with fromage frais if you want. Serves 4.
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