Sweet And Creamy Vermicelli (seviyan)

The primary business I must attend to every day is to fellowship with the Lord. The first concern is not how much I might serve the Lord, but how my inner man might be nourished. I may share the truth with the unconverted; I may try to encourage believers; I may relieve the distressed; or I may, in other ways, seek to behave as a child of God; yet, not being happy in the Lord and not being nourished and strengthened in my inner man day by day, may result in this work being done in a wrong spirit.

George Muller

CATEGORY	CUISINE	TAG	YIELD
	Indian	Desserts, Indian	4	Servings

INGREDIENTS

1 1/2	T	Ghee
125	g	Fine vermicelli
1 1/2	c	Hot water
1/4	t	Saffron strands
1/2	c	Sugar
2	T	Sultanas or Raisins
2	T	Slivered blanched almonds
1/8	t	Ground cardamom

INSTRUCTIONS

Break the vermicelli into small pieces less than 2.5cm (1 inch) in
length. They need not be uniform, but longer pieces make stirring
difficult.  Heat ghee in a heavy saucepan and fry the vermicelli intil
golden  brown, stirring so it colours evenly. Add hot water and saffron
and  bring to the boil, then turn heat low, cover and simmer gently
until  vermicelli is cooked. Add sugar and sultanas and cook uncovered
until  liquid is absorbed. Stir in the almonds and cardamom, stir well
and  serve warm or chilled with cream.  Imran C. Compilation Posted to
EAT-L Digest 04 Jan 97  From:    "Imran C." <imranc@ONTHENET.COM.AU>
Date:    Mon, 6 Jan 1997 10:12:46 +1000

A Message from our Provider:

“Every good thing you have ever enjoyed comes from God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 234 Calories From Fat: 20 Total Fat: 2.4g Cholesterol: 0mg Sodium: 3.1mg Potassium: 32.8mg Carbohydrates: 50.4g Fiber: <1g Sugar: 25.2g Protein: 3.6g