Buttery Cinnamon Vermicelli Treat

This is a ridiculously simple dessert or tea time treat made in South African Indian homes. This version is the dryer version made without milks or creams. It is another classic we make without measurements but simply eyeballing the quantities. I have however made it this time paying attention and measuring out ingredients so I could create this recipe.

Serve buttery sweet vermicelli warm with tea

I will admit I grew up pronouncing this "verme - silly", but having lived in the USA, if I say that to anyone they have no clue what I am speaking off. The pronunciation here is "verma-cheli" but "tomato - tomato" this tastes great whichever way you pronounce it. The key is to use "superfine vermicelli". Some choose to break the vermicelli before frying - it depends on the type you buy. If it is about the length of a pen I would break it in half but not too small. I like the long elegant swirl it makes once it's cooking.

Superfine vermicelli - break in half

I have tried this with both cinnamon powder and whole cinnamon sticks in the past and I have to say I prefer using the whole cinnamon sticks even if you have to pick them out later. Firstly you melt some unsalted butter and fry the cinnamon sticks in it. If this is your first attempt at making this then it's a good idea to have all the ingredients measured out and ready to go. These ingredients include boiled water and sugar. Some steps you may need to move quick and not get too flustered.

Once you melt the butter you need to fry the vermicelli which is a kinda awkward and weird action since the vermicelli is like all over the place and hard to mix or turn. Use a deeper pot so these bad boys aren't flying all over your kitchen. Fry the vermicelli lightly in the butter until it starts to turn a pinkish/orange-ish brown, flipping and mixing so it does not burn. Once most of it has reached a lightly fried stage add the boiling water. Be careful as it makes a loud sound but subsides quickly. Add sugar and cardamom powder and stir. Once most of the water cooks off you are done! It will get firmer as it cools. Serve warm with a nice cup of hot tea!

My taste tester gave it the thumbs up!

Buttery Cinnamon Vermicelli Recipe

Yield ~ 3 servings

Prep time ~ 1-2 min

Cook time ~ 10 min

Ingredients

• 4oz superfine vermicelli (broken in half)

• 2 Tbsp butter

• 2 large cinnamon stick broken in 2/3 pieces each

• ~2 and 1/4 cups of hot boiled water

• 1 pinch cardamom powder

Method

1. Measure out ingredients so you can work quickly especially the hot boiled water.

2. Heat a pot on medium heat and add butter.

3. Once butter is half melted add cinnamon sticks and fry in the butter while the rest of the butter melts ~ 1-2 min.

4. Add the vermicelli and fry in the butter mixing and flipping quickly. This is an awkward step since the vermicelli is hard and can break and fly around. Keep at it until most of them have turned an orange-is/pinkish brown ~ 3 min.

5. Quickly add in the hot boiled water and stir.

6. Add sugar and cardamom powder right after the water, stir and let the water cook off stirring occasionally ~ 5-6min.

7. Serve warm! It will become dryer and firmer as it cools.

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