Vermicelli
Tiny strands of pasta which have been lightly roasted to give a richer flavour and a caramel colour. Makes a delicious dessert with sugar and ghee.
Indian Vermicelli is made from tiny strands of pasta which have been lightly roasted to give a richer flavour and a caramel colour. Indian women traditionally make vermicelli and other fine pastas during their spare time in the monsoon season. It is a very skilled process by hand and a days work may only yeild around a kilo. These days very few women continue the tradition as machines have taken the tedium (and the skill) out of the process. Ready made vermicellis like ours are now the most frequently used types of vermicelli.
Vermicelli is used in Indian cooking for both savoury and sweet dishes but is principally known for its use in the traditional creamy pudding "kheer". This is a cold pudding (although it can be served re-heated to lukewarm temperature) which is traditionally eaten by Muslims around the end of Ramadan - although it is ubiquitously popular and is eaten on any occasion. The famous Indian puddings Kheer or Payasam are made using vermicelli, sugar and ghee and flavoured with nuts, rose water, cardamoms or saffron.
This ia a delicious way to end an Indian meal as the chilled milk pudding takes away the heat of highly spiced food and replaces it with a cooling, sweet and subtle flavour.
Available in 200g bags.
Available in 200g bags.
