Vermicelli Sheera Recipe

I absolutely love this vermicelli recipe because it’s like a warm hug from the inside — the golden roasted vermicelli intertwined with the aromatic cardamom and saffron just feels so comforting and indulgent. Plus, the crunch from the nuts and sweetness from the raisins make each bite an absolute delight, transporting me straight to childhood family gatherings.

Vermicelli Sheera is a dish I truly love, and it’s precisely because of the wonderful balance of texture and flavor that it achieves. The richness of ghee, which you use to toast the vermicelli, is enhanced by the dish’s perfectly sweet base of sugar and water.

For an aromatic touch, I think you can’t do better than to add cardamom powder. I threw in a mix of nuts—cashew nuts, raisins, and almonds—along with the vermicelli to get a nutritious, coping-with-my-pant-buttons-needing-to-be-sacked crunch.

Ingredients

Vermicelli is rich in carbohydrates and is a source of energy as well as being light and versatile.

Ghee: Abundant in healthful lipids; boosts taste and smell.

Sucrose: Yummy and balances; fast fuel.

Powdered Cardamom: Provides fragrant warmth; facilitates the digestive process.

Cashew Nuts: Offers protein, heart-healthy fats, and a velvety mouthfeel.

Dried grapes: They taste sweet and are packed with fiber and antioxidants.

Almonds are an excellent source of protein and vitamin E, providing a delightful crunch when eaten.

Strands of saffron: Indulgent and pricey; adds tones and scents.

Ingredient Quantities

• 1 cup vermicelli
• 2 tablespoons ghee
• 1/2 cup sugar
• 1 1/2 cups water
• 1/4 teaspoon cardamom powder
• 2 tablespoons cashew nuts
• 2 tablespoons raisins
• 1 tablespoon almonds, sliced
• A pinch of saffron strands (optional)

Instructions

1. Set a pan on a medium flame and put in 2 tablespoons of ghee.

2. In the pan, place 1 cup of vermicelli and ghee and roast the two together until the vermicelli has reached a golden brown color, making sure to stir it continuously.

3. Take the toasted vermicelli out of the frying pan. Set it aside.

4. In the identical pan, incorporate 1 1/2 cups of water and set it to boil.

5. Add the roasted vermicelli to the boiling water gradually, stirring all the while to prevent the formation of lumps.

6. Prepare the vermicelli by boiling it in salted water until it softens and becomes tender.

7. Reduce the heat and add 1/2 cup of sugar, stirring until the sugar dissolves completely.

8. Add 1/4 teaspoon of cardamom powder and a pinch of saffron strands (if using).

9. Incorporate into the mixture 2 tablespoons of cashew nuts, 2 tablespoons of raisins, and 1 tablespoon of sliced almonds.

10. A few more minutes of cooking and you have the sheera, which is now fragrant and from which the ghee is starting to separate, warm and ready to serve.

Equipment Needed

1. Frying pan
2. Stirring spoon or spatula
3. Measuring cups
4. Measuring spoons
5. Bowl (to set aside toasted vermicelli)

FAQ

• Q: Can I use oil instead of ghee in Vermicelli Sheera?Ghee gives a richer flavor that is traditional in this recipe. You can use oil instead, but it’s better to use ghee.
• Q: What type of vermicelli is recommended for this recipe?A: For a true texture and taste, use thin roasted vermicelli.
• Q: Can I adjust the sweetness of the Sheera?You can definitely adjust the sugar to your taste. Start with 1/4 cup and go up from there if you want it sweeter.
• Q: Is it necessary to soak the saffron before using?Q: Does soaking saffron in warm water or milk make it more potent for enhancing dishes?

  A: Yes, soaking saffron in a tablespoon of warm water or milk enhances its color and flavor, if you choose to use it.

• Q: Can I add other nuts or dried fruits?Absolutely! Add pistachios, dried cranberries, or any other choice nuts and dried fruits.
• Q: How do I prevent the vermicelli from sticking together?Here is how you should prepare the dish:

  1. Roast the vermicelli well in ghee before adding water.
  2. Stir continuously during cooking.

• Q: How should I serve Vermicelli Sheera?Warm as a dessert or a sweet snack, it is often partaken of during festive occasions.

Substitutions and Variations

Ghee: Substitute with the same amount of unsalted butter or coconut oil for a similar texture.
Sweeteners: For a richer flavor, use an equal amount of jaggery. For a lighter sweetness, use honey, adjusting the amount to taste.
Cashew nuts: Substitute toasted walnuts or pistachios for a different nutty crunch.
Dried cranberries or chopped dates can be used in place of raisins for a different flavor profile.
Strands of saffron: If you don’t have saffron strands, you might try using a very small amount of turmeric for color or, if you can do without it, omitting it altogether.

Pro Tips

1. Even Roasting for Maximum Flavor When roasting the vermicelli, ensure you stir continuously and evenly to achieve a uniform golden color, which enhances the flavor and prevents uneven cooking or burning.

2. Enhanced Nut Aroma Lightly toast the cashew nuts, raisins, and almonds in a separate small pan with a bit of ghee before adding them to the main mixture. This extra step brings out their natural oils and enhances their aroma.

3. Bloom the Saffron Soak the saffron strands in a tablespoon of warm milk for a few minutes before adding them to the dish. This helps release the color and fragrance more effectively, enhancing the overall flavor.

4. Consistent Texture Gradually add the vermicelli to the boiling water while stirring to prevent clumping. This ensures a smoother texture and even cooking throughout.

5. Perfect Sweetness Balance Taste the sheera before the final simmer and adjust the sugar levels if needed. Depending on personal preference or the sweetness of the other ingredients, you can fine-tune the sugar for a balanced flavor.