This traditional dish is made as appetizer as well as a dessert. It's normally made with milk and lots of sugar with cardamom and other spices. I like my sev a little bit simpler with no traditional spices and less sugar. The other difference is i've opted to use brown rice vermicelli instead of the traditional wheat vermicelli since we are trying to avoid genetically modified wheat. I've tried to reduce the amount of butter but haven't been very successful as this seems to be the key ingredient. There needs to be enough butter to coat and saute the vermicelli in. With the less sugar and no milk its still tasty dish that isn't loaded with the traditional amount of fat.
Ingredients:
7 oz. or 1 packet of brown rice vermicelli
1/2 cup of maple or coconut sugar
2 cups of hot water
1/3 cup of unsalted butter
1 tsp of vanilla
2 small packets of raisins
7 oz. or 1 packet of brown rice vermicelli
1/2 cup of maple or coconut sugar
2 cups of hot water
1/3 cup of unsalted butter
1 tsp of vanilla
2 small packets of raisins
1) Mix sugar, vanilla essence with hot water and set aside.
2) Melt butter in pan.
3) Reduce heat to between med and low.
3) Reduce heat to between med and low.
4)Add raisins and cook until raisins plump up.
5) Add vermicelli and saute in butter.
6) Make sure to coat the vermicelli well with the butter.
7) Add sugar water once vermicelli has cooked.
8) Let water evaporate and garnish with slivered almonds.
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