The best part of our festivals is the dessert for me. It's different for every holiday and easy to make. For Holi, we made a different kind of halwa, using vermicelli. Usually we use vermicelli for dishes like upma or pulihora, but you can use it to make sweets like kheer as well; it's versatile ingredient.
- 2 cups of Vermicelli* (Bambino Brand)
- 1¼ cups of Granulated Sugar
- 6 pods of Cardamom, seeded and powdered
- 10 Cashews, halved and roasted in butter
- 10 Raisins
- A pinch of Red Food Coloring
- 2 to 3 tbsp Butter
Boil approximately 3 quarts of water in saucepan and then add the vermicelli. Allow it to come to a boil again. Remove from heat and cover with lid. Allow it to sit for 5 to 10 minutes and then drain the vermicelli. Quickly rinse it through cold water to remove excess starch and prevent it from becoming sticky. Set aside. Then take sugar in a saucepan and add ¼ cup of water, cardamom powder and food coloring. Allow the sugar syrup to boil to a 2-string consistency. Next add vermicelli into the sugar syrup and mix thoroughly for 5 minutes to allow the mixture to come together. Add 2 tablespoons of butter. Transfer the contents into a greased dinner plate or pie plate. Distribute evenly and decorate the halwa with fried cashews and allow it to set for at least half an hour before serving. Voila!
- Vermicelli is made from hard wheat semolina.