Sweet Vermicelli
4 servings
25 minutes
Sweet vermicelli is a delicate dessert of Georgian cuisine infused with the aroma of spices and creamy softness. Its history traces back to traditional sweet dishes of the East, where thin pasta is combined with sugar, milk, and spices. The flavor of this treat is a harmonious blend of caramelized sugar sweetness, warm cardamom notes, and refined saffron aroma. Almonds and pistachios add a crunchy texture, while lemon juice highlights the milky undertone, making the dish more expressive. Sweet vermicelli is served slightly cooled when the flavor notes are most fully revealed, creating exquisite enjoyment in every bite.
1
Pour the required amount of water into a pot, add sugar, and place it on the heat. Bring to a boil.
- Water: 400 ml
- Sugar: 350 g
2
In a separate pot, melt the butter over low heat. Add the vermicelli and cardamom. Cook over medium heat, stirring the vermicelli until it evenly turns golden-brown.
- Clarified butter (ghee): 4 tablespoons
- Vermicelli: 200 g
- Cardamom: 10 pieces
3
Once the color of the vermicelli changes, pour in the sugar syrup. Cook on low heat for 15 minutes until the water evaporates, stirring constantly.
- Sugar: 350 g
4
Add milk and bring to a boil. Add a little lemon juice (this will help the noodles absorb the milk). Continue cooking (stirring).
- Milk: 500 ml
- Lemon juice: to taste
5
Add saffron, almonds, and pistachios. Cook for another 1-2 minutes.
- Saffron: pinch
- Chopped almonds: 1.5 tablespoon
- Chopped pistachios: 1.5 tablespoon
6
Serve after the noodles have cooled slightly (best taste 20 minutes after cooking).
