My mum was a ‘work at home’ mother. She woke up around 5:00 am each morning to make breakfast for us before we headed off to school or college. After school, we got home around 4:00 pm, in time for tea. Tea time was something I looked forward to. Mum always made something for tea like a lemon cake, sheera or vermicelli. Vermicelli was one of my favourites.

In Oslo, I often made this for my sons while they were growing up. In fact, I believe, it was a favourite for them too. For years, I always had a packet of the dry vermicelli in the kitchen in case we felt like having some.

I haven’t made this for a while so I don not have a good photograph that I can use here. Will add one soon!

Ingredients

1 tablespoon Ghee (clarified butter)

1 cup vermicelli / seviyan – broken

2 cups milk ( you can use 2 cups water for a ‘lighter’ vermicelli)

¼ cup sugar or as per taste

½ teaspoon green cardamom powder

10 to 12 raisins – seedless

4 to 5 almonds – sliced thinly

4 to 5 pistachios – sliced thinly

4 to 5 cashews – sliced thinly

Putting it together

If you buy pre-roasted vermicelli you may not need to do this first step. However I like the flavour of the ghee so I like roasting this at home.

Heat the ghee in a pan and add the vermicelli to this. Remember to break the vermicelli sticks or they will be difficult to manage. Once the vermicelli is golden brown, add the milk and sugar and allow this to cook on medium heat until most of the liquid is absorbed.

Finally, sprinkle over the cardamom powder, raisins and nuts and mix gently, before serving. Note! These can be added earlier in the cooking process , however I like the crunchiness of the nuts so I prefer to add them later.

Enjoy!!