My love for sweet developed over the years. I had always preferred to have patty over the pastry, chips over the chocolate, pizza over the ice cream shakes. But with passing time, I have started to crave more for the meetha(sweet) rather than namkeen(salty).I guess it’s my Nano’s (Grand Mother) genes wakening up with the age. Though, even today I take my tea without sugar, but I do take a good slice of cake/ cookies along with it. I enjoy having the sweet and salty combination. My husband finds my idea of having French fries (puthaan walay-from street vendors ) with the cone ice cream quite amusing. With the approaching fall season, the craving of having something sweet especially after lunch/dinner time tempts most of us. Here is very quick and delicious recipe made with vermicelli.

 

Vermicelli has been used in our homes as the oldest ingredient for making desert. Its famous for its local name as sawaeeyan which is especially made on the occasion of Eid-ul-fitr. And this is one dish that is known by all, made by everybody and eaten by everyone. But I can claim my Nano makes the best Sheer Qorma ( a royal name given to vermicelli ). This is one of her recipe of vermicelli which she developed after discovering condensed milk. She thinks condensed milk is a better replacement of khoya. I am sure all of you will love it since it just contains 2 ingredients. At 84, Nano Mash Allah enjoys good health with optimistic approach and still eats meetha after every meal. Her current favourite is galaxy chocolate, which she thinks is the best source of energy

Ingredients:

Vermicelli – 1 packet
Condensed Milk – 1 medium tin

Method:

Crush vermicelli into small pieces with your hands while the packet is still intact, this helps in creating less mess.

Open the packet and empty it on a non sticking pan and fry it till golden brown. Don’t use oil. You will see the colour changing into different shades of brown. The trick is, the better it fries, the crispier and tastier it will be.

Once the colour is evenly distributed, pour in the condensed milk tin. And mix well. Once the liquid covers the vermicelli well, pour the mixture on a flat dish and let it cool. Later you can cut it in pieces and sprinkle nuts or crushed coconut on top of it.

Enjoy!