Vermicelli Burfee

Vermicelli Burfee

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Vermicelli burfi is an innovative Indian dessert recipe with a delectable taste and an unique set of ingredients. The vermicelli burfi is prepared with mawa mixed with sugar, desiccated coconut and roasted vermicelli or seviyan. The burfi or rectangular shaped vermicelli mithai is served on special occasions or festivals. An excellent popular dessert recipe for every occasion.

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Vermicelli Burfee recipe - How to make Vermicelli Burfee


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1 tin of condensed milk
100 gms vermicelli (seviyan)
100 gms grated coconut
1 cup blanched and chopped almonds (badam)
few saffron (kesar) strands , soaked in a little milk

  1. In a karahi, dry roast the vermicelli till light brown.
  2. Boil vermicelli in excess water till slightly soft, drain.
  3. In a karahi mix together milkmaid, roasted and cooked vermicelli, coconut and almonds.
  4. Cook on low heat till the mixture leaves the sides of the karahi. add the saffron.
  5. Spread on a greased flat dish/tray.
  6. When cool, cut into desired shape pieces.
  7. Enjoy this delicious vermicelli burfee.

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This recipe was contributed by sanamalhotra on 13 Jan 2001

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