Sweet angel hair vermicelli with orange cream - Indian recipes

Sweet angel hair vermicelli with orange cream(Veg)

This classic Indian dessert recipe is a delicious and light way to end an Indian meal.

Ingredients

For the orange cream

• 90ml/3fl oz double cream

• 3 tsp sugar

• 1¼ tsp orange zest

For the vermicelli

• 3 tbsp ghee

• 1 tbsp flaked almonds, plus extra to serve

• 2 tsp raisins or sultanas

• 125g/4½oz very thin vermicelli, also known as seviyan (available from Asian supermarkets)

• 125g/4½oz sugar

• 300ml/10½fl oz water

Preparation method

1. For the orange cream, whisk together all of the orange cream ingredients in a bowl until the mixture is well combined and soft peaks form when the whisk is removed. Chill in the fridge until ready to use.

2. For the vermicelli, heat the ghee in pan over a medium heat. Add the flaked almonds and raisins or sultanas and fry for 2-3 minutes, or until the almonds are golden-brown.

3. Add the vermicelli and stir-fry for 2-3 minutes, or until golden-brown.

4. Add the sugar, reduce the heat to low and stir well until it has dissolved.

5. Add the water and stir well, then cover the pan with a lid and simmer on the lowest heat for 5-6 minutes, or until the vermicelli strands are soft. (Add water as necessary to stop the mixture from drying out.) Turn off the heat and steam the vermicelli mixture over the residual heat for 3-4 minutes. When cooked, separate the vermicelli strands with a fork and gently fluff them.

6. To serve, spoon the sweet angel hair vermicelli among four serving dishes. Place a spoonful of the chilled orange cream on top of each. Garnish with more flaked almonds.