Sweet Seviyan / Vermicelli

Ingredients
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

Brunch with leftovers!

Take some leftovers, put them together with some additions and voila! you have a lovely brunch.

On a cold Sunday morning, the urge to sleep in under a warm comforter is really high and hence a meal of leftovers makes life easy. The menu was - an onion and green chilli omelette, potato masala sandwiches, cheese slices, sweet puttu and bananas and tea to round it all off.

I had some potato masala in the refrigerator and I used this to make some stuffed sandwiches which I then toasted with butter in a pan. I also had some puttu which I had steamed with sugar and extra coconut to make an instant sweet ending to our breakfast. Added some small bananas to the steamed puttu - all Kerala style! All this needed was a Kerala chaaya and my meal was ready to be served.