date: 2020-08-27T11:19:17.724Z image: https://img-global.cpcdn.com/recipes/c3a0421882b913f1/751x532cq70/siwaiyan-vermicelli-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/c3a0421882b913f1/751x532cq70/siwaiyan-vermicelli-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/c3a0421882b913f1/751x532cq70/siwaiyan-vermicelli-recipe-main-photo.jpg author: Gavin Briggs ratingvalue: 4.1 reviewcount: 1272 recipeingredient: - "5 tbsp Ghee or oil" - "1 pack vermicelli" - "1 1/4 cup sugar" - "2 cups everyday milk powder" - "2 cups fresh milk" - "2 cups water" - "1/4 tsp zarday ka rung" - "1 1/2 tbsp rose water" - "1 pinch saffron zafran dissolved in 2 tbsp water" - "1 cup Fresh cream balai this is optional" - "1 1/2 tbsp Raisins or to your likings" - " Crushed almonds for garnishing" recipeinstructions: - "Heat ghee in a cooking ware and add broken vermicelli and fry it until smell starts coming, add raisins and fry for further 10 seconds. After that add milk mixture." - "Milk Mixture: First in another bowl dissolve everyday powder in fresh milk and water with the help of whisk. And then add this to your vermicelli along with balai (cream). Close the lid for 2-3 mins." - "When bubbles starts forming add sugar and zarday ka rung and cook it further with open lid and constant stirring." - "When its water is evaporated (*not completely) turn off the flame and add rose water+ saffron and close the lid immediately. After 5 minutes take it out in the serving bowl and garnish with Almonds." - "Note: *At point no. 4 do not completely dry it, leave vermicelli little moist as it absorbs more water even after the flame is turned off, in this way you will have the perfect consistency. And saffron adds the magic taste to it, but if you don't have it then omit it." categories: - Recipe tags: - siwaiyan - vermicelli katakunci: siwaiyan vermicelli nutrition: 162 calories recipecuisine: American preptime: "PT19M" cooktime: "PT49M" recipeyield: "4" recipecategory: Dinner ---  Hey everyone, it's Louise, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, siwaiyan (vermicelli). It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious. Siwaiyan (Vermicelli) is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It's easy, it's quick, it tastes yummy. They are nice and they look fantastic. Siwaiyan (Vermicelli) is something which I've loved my entire life. Semiya=vermicelli & upma is a South Indian dish made with semolina and basic tempering ingredients. Semiya upma is just a variation of the basic rava upma. Vermicelli is a traditional type of pasta round in section similar to spaghetti. In English-speaking regions it is usually thinner than spaghetti, while in Italy it is typically thicker. To begin with this particular recipe, we must first prepare a few ingredients. You can cook siwaiyan (vermicelli) using 12 ingredients and 5 steps. Here is how you can achieve it. ##### The ingredients needed to make Siwaiyan (Vermicelli): 1. Get 5 tbsp Ghee or oil 1. Make ready 1 pack vermicelli 1. Make ready 1 1/4 cup sugar 1. Make ready 2 cups everyday milk powder 1. Take 2 cups fresh milk 1. Make ready 2 cups water 1. Take 1/4 tsp zarday ka rung 1. Take 1 1/2 tbsp rose water 1. Prepare 1 pinch saffron (zafran) (dissolved in 2 tbsp water) 1. Get 1 cup Fresh cream (balai) *this is optional 1. Make ready 1 1/2 tbsp Raisins or to your likings 1. Take Crushed almonds for garnishing A wide variety of xinzhu rice vermicelli options are available to you, such as origin, certification, and style. Vermicelli is very fine, long strands of pasta - like a skinny spaghetti - often used in soups. The name means 'little worms' in Italian (though in America, it is described more ethereally 'angel hair' pasta). Find here online price details of companies selling Vermicelli Machine. ##### Instructions to make Siwaiyan (Vermicelli): 1. Heat ghee in a cooking ware and add broken vermicelli and fry it until smell starts coming, add raisins and fry for further 10 seconds. After that add milk mixture. 1. Milk Mixture: First in another bowl dissolve everyday powder in fresh milk and water with the help of whisk. And then add this to your vermicelli along with balai (cream). Close the lid for 2-3 mins. 1. When bubbles starts forming add sugar and zarday ka rung and cook it further with open lid and constant stirring. 1. When its water is evaporated (*not completely) turn off the flame and add rose water+ saffron and close the lid immediately. - After 5 minutes take it out in the serving bowl and garnish with Almonds. 1. Note: *At point no. 4 do not completely dry it, leave vermicelli little moist as it absorbs more water even after the flame is turned off, in this way you will have the perfect consistency. And saffron adds the magic taste to it, but if you don't have it then omit it. The name means 'little worms' in Italian (though in America, it is described more ethereally 'angel hair' pasta). Find here online price details of companies selling Vermicelli Machine. Get info of suppliers, manufacturers, exporters, traders of Vermicelli Machine for buying in India. Rice vermicelli are called "bun" in Vietnamese. Bun should be freshly cooked, yet cool, while the Add the vermicelli and return the water to a boil, stirring gently several times to separate the block of. So that is going to wrap it up with this special food siwaiyan (vermicelli) recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!