Best 2 Balalit Saweeya Or Seviyan Sweet Vermicelli Breakfast Recipes
Balalit saweeya, also known as seviyan, is a sweet vermicelli breakfast dish popular in the Middle East and South Asia. It is typically made with thin vermicelli noodles, sugar, ghee, and nuts, and can be served with milk or yogurt. There are many variations of the dish, with different spices and ingredients added to create different flavors. This article provides three recipes for balalit saweeya: a classic recipe, a recipe with vermicelli roasted in ghee, and a recipe with condensed milk. All three recipes are easy to follow and can be made with ingredients that are readily available. Whether you are looking for a traditional breakfast dish or a sweet treat, balalit saweeya is sure to please.
Here are our top 2 tried and tested recipes!
(BALALIT, SAWEEYA OR SEVIYAN) SWEET VERMICELLI BREAKFAST
A gluten-free tasty sweet breakfast or dessert made especially during the month of Ramadan in the Arabian Gulf - Kuwait, UAE, Oman... Sometimes made with onion and egg. Originally published on http://arabicbites.blogspot.com.
Provided by UmmBinat
Categories Breakfast
Time 43m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place vermicelli on oven trays under broiler until golden brown. Watch carefully. May need turning to colour all.
- Remove from oven and cook in 3 liters of boiling water for precisely 3 minutes.
- Drain and set aside.
- In a large pan mix the other tbls oil or butter with sugar, cardamom, saffron, and rose water stirring over medium heat.
- Add the vermicelli, stirring to combine, let it cook over very low heat for 1/2 hour.
- Serve warm.
Nutrition Facts : Calories 666, Fat 7.5, SaturatedFat 1.1, Sodium 228.2, Carbohydrate 144.4, Fiber 2.1, Sugar 49.9, Protein 4
SEVIYAN - SWEET ASIAN VERMICELLI (TOASTED)
There are many, many versions of Seviyan (& spelling), you will find it differs from house to house & of course there are regional variations. Seviyan is the name of the toasted vermicelli used to make sweets aswell as savoury dishes in countries such as Pakistan & India. It is eaten throughout the year but comes into it's own during Ramadan. This is great fro Suhor (the morning meal before dawn) or as a desset after Iftar (the evening meal). I also like to make this a little drier & reduce the sugar somewhat. Recently I discovered that it's fun to swap the almonds & pistachios for a handful of prepared 'tropical fruit & nut mix' like you find in the health food shops & supermarkets). Seviyan is easy to find in most Asian supermarkets as well as the international isle in your regular supermarket - where it'll be sold as Pakistani Vermicelli. I most recently bought mine from Tesco in the UK - 2 packs for 50p
Provided by Um Safia
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place oil in a medium sauce pan, break the vermicelli into inch-long pieces (I find it easy to lay on a chopping board & slice with a large chefs knife) and add to the pan.
- Cook the vermicelli over a medium heat, stirring occasionally. When the vermicelli has browned to a walnut colour - about 5 minutes, add the milk and almonds.
- Gently bash the cardamom pods with a rolling pin or bottom of a heavy pan to release the seeds. Add the seeds to the cooking pan & add the sugar.
- Cover and cook for 20 to 25 minutes over medium heat. The vermicelli will begin to soak up the milk. Check every 5 minutes to see how much milk has been absorbed & be careful to stir occasionally.
- When the milk is almost completely absorbed, turn the heat as low as will go & cook with the lid off for around 10 minutes or until the noodles are separated.
- Serve warm in small bowls topped with the pistachios. To make this a creamy dessert, you can also spoon over a little single cream or evaporated milk!
- (If using the mixed fruit & nut add half of it at the time when the almonds are added & the remainder to decorate like the pistachios).
Tips:
- Use high-quality vermicelli. Look for brands that are made with 100% semolina flour and have a light, golden color.
- Soak the vermicelli in water for at least 30 minutes before cooking. This will help to soften the noodles and make them more tender.
- Cook the vermicelli in a large pot of boiling water. Add a pinch of salt to the water to help flavor the noodles.
- Boil the vermicelli for 5-7 minutes, or until it is tender. Drain the noodles and rinse them with cold water.
- While the vermicelli is cooking, prepare the syrup. In a saucepan, combine sugar, water, cardamom pods, and rose water. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
- Once the syrup is ready, add the cooked vermicelli and stir to coat. Cook for an additional 2-3 minutes, or until the vermicelli has absorbed the syrup.
- Serve the seviyan hot or cold, garnished with chopped nuts and raisins.
Conclusion:
Balalit saweeya, also known as seviyan, is a delicious and easy-to-make breakfast dish that is perfect for special occasions. Made with vermicelli noodles, sugar, cardamom, and rose water, this sweet dish is sure to please everyone at the table. The tips provided in this article will help you make the perfect seviyan every time.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
