I mentioned last week that I was in charge of the desserts for our Eid gathering. One of the things that I made were these Qawami Seviyaan, which are Pakistani style vermicelli that are cooked in a simple syrup. My in-laws traditionally only eat Sheer Khurma on the Eid following Ramadan, but my family has a tradition of making and eating Sheer Khurma on both Eids. This past Eid felt strange without any Seviyaan, or vermicelli, so I quickly whipped up this version on Eid morning. Qawami is the Urdu word for simple syrup, and Seviyaan is the Urdu word for vermicelli.
This is a very simple recipe that can be prepared and on the table in a matter of 15 minutes. And it’s fancy name and display is a sure way to impress even the harshest of critics 😉
Yield: 6 – 8 Servings
- 2 cups water
- ¾ cup sugar
- 4 cardamoms
- Pinch of saffron
- 2 tablespoons unsalted butter
- 200 grams Pakistani style vermicelli, torn up into 2-inch pieces
- Crushed pistachios or almonds, for garnish
Combine water, sugar, cardamoms, and saffron in a saucepan. Cook over medium high heat until the sugar has dissolved. Remove from heat and set aside.
In a large cooking vessel, melt butter over medium heat. Add vermicelli and cook, making sure to stir often, until golden brown, up to 5 minutes. Add prepared sugar syrup and allow the vermicelli to soak up all of the liquid; Keep an eye on the vermicelli because it doesn’t take long for all of the syrup to be absorbed.
Serve warm, at room temperature, or cold. Garnish with crushed nuts.