MTR Fine Roasted Short Cut Vermicelli is made by a special process that ensures it is non-sticky and doesn't form lumps. You can use MTR Vermicelli in so many delicous ways! Many creamy, sweet kheer, savroy upma, or toss it with boiled vegetables for a wholesome pulao. Delicious recipes are provided below.

Vermicelli Kesaribhath:
~Add 1 measure of 200g fine roasted vermicelli to 1 1/2 measures of boiling water.
~Cook for about 10 minutes.
~Add 1 measure (400g) sugar. Stir well for 5-10 minutes till it attains the required semi-solid consistency.
~Add 2-3 tablespoon full of ghee, about 50g cashew nuts, 30g of raisins, cardamom powder for taste and saffron or a pinch of color and mix well.
~Switch off the flame and cool for 5 minutes.

Vermicelli Upma:
~Prepare required amount of seasoning in oil with mustard, blackgram dal, bengal gram dhal, chopped green chillies and ginger.
~Add 1 1/2 measures of water (750ml) and cooked vegetables of your choice. Add salt to taste.
~Add 1 measure (200g) of MTR  Fine Roasted Vermicelli when the water starts boiling and cook for 8-10 minutes.
~Garnish with finely cut coriander leaves. You may also add grated coconut and lime juice for better taste.

Vermicelli Payasam (Kheer):
~Take 1 measure of MTR Fine Roasted Vermicelli and boil 6 measures of milk. Add vermicelli and cook for 10-12 minutes.
~Add 1 measure of sugar, a few raisins, fried cashew nuts and a pinch of cardamom powder.
~Mix well, boil for 2-3 minutes and serve.

To make Vermicelli Kheer witht he flavor of saffron and almond, add 1 measure of MTR Badam Feast instead of sugar in Step 3.