Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Jammukashmir · Breakfast

Kashmiri Vermicelli

Traditional 13. Kashmiri Vermicelli recipe

🧺 Ingredients

• 1 cup thin vermicelli (100g, broken into 2-inch pieces)
• 3 tbsp ghee (45g)
• 2 cups whole milk (480ml)
• 1 cup water (240ml)
• ¼ cup sugar (50g)
• ½ tsp cardamom powder (1g)
• 3-4 saffron threads (0.5g), soaked in 2 tbsp milk
• 2 tbsp cashews (15g, halved)
• 2 tbsp almonds (12g, sliced)
• 1 tbsp raisins (8g)
• Pinch salt

👩‍🍳 How to make Kashmiri Vermicelli

1. Heat 2 tbsp ghee in heavy pan on medium heat
2. Add vermicelli pieces, fry 3-4 min stirring constantly until light golden and fragrant
3. Pour 1 cup water, stir well (vermicelli will sizzle)
4. Cook 5 min on medium heat, stirring occasionally, until water is absorbed
5. Add milk and sugar, stir well
6. Bring to gentle boil, reduce heat, simmer 8 min stirring occasionally
7. Vermicelli should be soft and creamy in consistency
8. Heat 1 tbsp ghee separately, roast cashews 1.5 min until golden, add almonds 1 min, add raisins
9. Add cardamom powder to vermicelli, pour in saffron milk with threads
10. Add salt, stir gently
11. Garnish with roasted dry fruits
12. Visual cue: Creamy sweet vermicelli, golden nut garnish, milky-white with saffron wisps, soft vermicelli strands
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