Sweet Vermicelli With Cardamom (Muzaffar Seviyan)

Name: Sweet Vermicelli With Cardamom (Muzaffar Seviyan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 5 green cardamom pods; 1/2 teaspoon saffron; 2 tablespoons ghee, clarified butter or high-fat butter; 1/2 cup chopped pistachios, plus 1 tablespoon whole pistachios; 6 ounces vermicelli noodles, broken into 1-inch pieces (about 1 1/2 cups); 1 cup sugar; 2 tablespoons sweetened or unsweetened flaked coconut, for serving; 1 tablespoon raisins, for serving; 1 tablespoon slivered almonds, for serving; 1 cup khoya (thickened milk solids) or heavy cream, for serving

Servings: persons

1
Crush cardamom pods with a mortar and pestle or the side of a chefs knife and remove seeds (discard husks).
2
Bring 2 cups water to a boil in a small saucepan.
3
Remove 1 tablespoon of boiling water and use it to steep the saffron.
4
Keep remaining water hot.
5
Heat the ghee in a wok or large skillet over medium-high.
6
Add chopped pistachios and cardamom seeds and stir-fry until the cardamom is fragrant and the pistachios begin to lightly brown, about 1 minute.
7
Reduce heat to medium and add vermicelli.
8
Cook, stirring constantly, until vermicelli is browned and toasted, 3 to 4 minutes.
9
Reduce heat to medium low and add boiling water and steeped saffron.
10
Cook, stirring occasionally, until vermicelli is tender and all the water is absorbed, about 8 minutes.
11
Stir in sugar until dissolved and cook 2 minutes more.
12
Serve warm topped with the coconut, raisins, almonds, whole pistachios and khoya.

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 to 5 green cardamom pods, 1/2 teaspoon saffron, 2 tablespoons ghee, clarified butter or high-fat butter, 1/2 cup chopped pistachios, plus 1 tablespoon whole pistachios, and more.

Yes, Sweet Vermicelli With Cardamom (Muzaffar Seviyan) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!