Cadriyad (pronounced 'Aadriyad - the 'c' denotes a glotal 'a' sound) is the Somalian name of the dish. The word adriyad comes from the Arabic عطرية which is what this sweet vermicelli dish is called in Yemen. In the other parts of the Arab world it is known as شعيرية (sha’iriyah).
Vermicelli - 100 gms
Ghee ( Clarified butter ) - 2 tblspns
Sugar - 1/2 cup ( adjust according to taste)
Cardamom powder - 1 tspn
Cashew nuts and raisins fried in ghee for garnishing
Water - 1 cup
1. Fry the Vermicelli in ghee until lightly and evenly browned.
2. Add sugar and roast again till mixed.
3. Add the water and mix well. Cover and cook till the vermicelli is soft.
4. Garnish with fried cashew nuts and raisins.
Serve hot with a dollop of whipped cream or a scoop of vanilla ice cream or just plain.
Note : if needed add more water.