These roasted, sugared noodles are the traditional dessert served on Eid ul-Fitr. You can either make them as a sweetened milky soup or dried. My mother insists that I eat some of these noodles before I go to Eid prayer to symbolically mark that the days of fasting during Ramadan have ended.
Dried Seviyan
Makes 10 servings
5 tablespoons canola oil
One 7-ounce package, roasted vermicelli*
2 cups whole milk
4 tablespoons slivered almonds
8 to 10 whole cardamom pods
1/2 cup of sugar
20 shelled and sliced pistachios
Place oil in a medium-size pot, break the vermicelli into inch-long pieces and add to oil. Cook vermicelli over medium heat, stirring occasionally. After about 5 minutes — or when the noodles turn walnut brown — add the milk and almonds.
Pinch the cardamom pods to release the seeds, and add both seeds and shells to vermicelli. Add sugar. Cover and cook 20 to 25 minutes over medium heat. The noodles will begin to soak up the milk.
Check every 5 minutes to see how much milk has been absorbed; stir occasionally. When the milk has just about evaporated, turn the heat to low in order; the noodles should separate. Heat for 10 minutes.
Garnish with pistachios and serve warm in separate bowls.
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