Tuesday, August 13, 2013

Sweet Seviyan / Vermicelli

Vermicelli - 1 cup
Sugar - 1/2 cup
Water - 1 cup
Whole Milk - 1 cup
Malai - 2  tbsp
Ghee - 3tbsp
Cashew nuts - 12-15
Raisins - 8-10
Saffron syrup - 1 tsp
Saffron - 1 pinch

Take a flat pan and dry roast the vermicelli for about 5 minutes. Then add the ghee and continue roasting till it gets a nice golden color. Take off the stove. Spoon the vermicelli out leaving the ghee in the pan. In this pan fry the raisins and the broken pieces of cashew nut one after the other and scoop them out onto paper towels.
Heat 1 cup water in another pan and add the roasted vermicelli to it. Cook the vermicelli till 3/4th done and the water is absorbed. Add the milk and the malai to the vermicelli and continue cooking. Once this mix has thickened check if the vermicelli is cooked completely. Then add the sugar and stir it in till completely mixed. The consistency of the seviyan will be thickish, incase you want to make it a little thin add a tablespoon of milk at a time to loosen it. Then add the fried cashew nuts and raisins. Take it off the stove and add the saffron syrup and mix well.
Sprinkle the saffron and badam slivers on top and the seviyan is ready to serve.
P.S: If you want a very lightly sweet seviyan / vermicelli, add the sugar little by little till you get the required taste.
Contributed this recipe on tarla dalal website: http://www.tarladalal.com/Sweet-Seviyan-38690r

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