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Semiya or vermicelli is popularly used in making kheer or payasam. What else do you try out frequently with semiya or vermicelli? The other popular item made at home is Vermicelli(semiya) Upma that I have already posted. I had bought thin vermicelli or nylon vermicelli for making the kunafa. Then, I prepared sheer khurma too, but then there was still some leftover. So thought to make this barfi which was a good thought as everyone loved it at home. The best part of making this barfi is that this sweet doesn't have many calories and sugar compared to the amount usually added in Indian sweets in general. And so, this sweet may not taste very rich but believe me, this barfi is good in its own way.
The thick kind of vermicelli may not taste very good for making this barfi as the strands may be crunchy. However, if you like biting the crunch, then try with the thick type vermicelli. The thin variety when cooked is soft, yet the strands are identifiable in looks alone, which gives a unique look. If you are hunting down on trying some simple sweet recipes that you would like to prepare in a jiffy, then this is the right choice. Do give these a try and enjoy !!
Preparation time ~ 10 minutes
Cooking time 15 minutes
Author ~ Julie
Serves ~ 6-8 pieces
Ingredients
nylon vermicelli(thin) 3/4 cup
pottukadala (roasted bengal gram) 1/4 cup
ghee 1.5 tbsp
milkmaid / condensed milk 1/3 cup
milk 1/2 cup
cardamom powder 1 tsp
sliced pistachios 1 tbsp (garnish)
Method
- Dry roast the pottukadala(roasted bengal gram) and grind to a smooth powder. Keep aside.
- Heat a pan and add ghee. To this add vermicelli and dry roast for 2 minutes till lightly brown. Then add pottukadala powder and roast with it till the raw smell disappears. Add milk to the mix and the mixture absorbs the milk. Then, add condensed milk, cardamom powder and mix well. The mixture starts to leave the pan and becomes a ball. Switch off the flame.
- In the meantime, line a bread tray with parchment paper, add little sliced pistachios and transfer the mixture.
- Level the mixture with a spoon and add sliced pistachios on top to garnish. Leave to cool for 20 minutes and cut in squares. Enjoy.
NOTES
* You can add 1/4 cup milk powder too instead of roasted bengal gram(pottukadala).
* I haven't added colour to the barfi, but you can add a pinch of yellow food colour or saffron strands for colour.
* If you like biting through the thin strands of vermicelli, then omit adding the amount of milk, only add condensed milk.
RELATED POSTS (Vermicelli Recipes)
2 comments:
What a fascinating way to use vermicelli this way! I wish I could grab one to try!
wow that sounds so delicious and tempting, first time seeing burfi with vermicelli..good one Julie !
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