Jaggery Vermicelli

Jaggery Vermicelli
Jaggery Vermicelli
So simple and so yumm

  • 1-1 1/2 tbsp of ghee
  • 200 gms of raw vermicelli (not roasted)
  • 3 cups of water
  • 1 cup of jaggery
  • 1/2 tsp of cardamom powder
  • 6-8 almonds roasted cut into thin bits


  • Measure the water and add to a deep bottomed pan and bring to a boil
  • Once the water starts boiling, add in the jaggery and cook on low flame till it melts completely
  • Remove and keep aside 
  • In a kadhai add the ghee and warm it on low flame
  • Add in the vermicelli in the kadhai and stir continuously to roast it to a lovely brown colour. 
  • Add the jaggery liquid in small batches stirring continuously to ensure it mixes well. 
  • Once the liquid jaggery starts bubbling, lower the flame, cover and cook stirring occasionally. 
  • Once the liquid is incorporated, taste for sweetness and add more if required.
  • Once all the liquid has been absorbed add in the cardamom powder and 3/4 of the sliced almonds 
  • Mix well to incorporate the cardamon powder 
  • Garnish with remaining almonds and serve hot

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