Sweet noodles with cardamom
8 servings
20 minutes
Sweet vermicelli with cardamom is a refined blend of delicate texture and rich aroma. Historically, this recipe is inspired by Eastern sweets where spices play a key role. Cardamom adds a warm, spicy note to the dish, while saffron contributes noble floral hints. Pistachios and almonds create a crunchy texture, while coconut flakes and raisins provide sweet, exotic softness. Cream completes the composition, giving it a velvety finish. This dish is perfect as a dessert after a light dinner or as a festive treat. It warms the soul and evokes memories of enchanting Eastern bazaars where the scent of spices lingers in the air. Serve it warm and enjoy every spoonful.
1
Grind the cardamom seeds in a mortar and remove the husk.
- Cardamom seeds: 5 piece
2
In a small pot, bring 2 cups of water to a boil, take 1 tablespoon of water and pour it over the saffron. Set aside for a while.
- Saffron: 0.5 teaspoon
3
Heat the ghee in a deep pan over medium heat. Add chopped pistachios, cardamom, and sauté for 1 minute until the cardamom aroma appears and the pistachios turn golden.
- Clarified butter (ghee): 2 tablespoons
- Pistachios: 100 g
- Cardamom seeds: 5 piece
4
Reduce the heat to medium and add the vermicelli. Cook for 3-4 minutes, stirring constantly, until the vermicelli turns brown.
- Vermicelli: 180 g
5
Reduce the heat to low and add boiling water and saffron. Continue cooking for 8 minutes, stirring occasionally, until the noodles are soft and the water is absorbed.
- Saffron: 0.5 teaspoon
6
Add sugar and cook for another 2 minutes until the sugar dissolves.
- Sugar: 1 glass
7
Serve warm with coconut, raisins, almonds, whole pistachios, and cream.
- Coconut flakes: 2 tablespoons
- Raisins: 1 tablespoon
- Almond: 1 tablespoon
- Pistachios: 100 g
- Cream 30% fat: 1 glass