Sevaiya Recipe
Ingredíents
- 1 cup vermícellí (sevíyan)
- 1/2 cup sugar
- 1 cup water
- 1 cup mílk
- 2 tbsp cream
- 3 tbsp ghee
- 12-15 cashewnut
- 8-10 raísíns
- 5 slíced almonds
- 1 tsp kesar syrup
Method
- Take a flat pan and dry roast the vermícellí for about 5 mínutes.
- Add the ghee and saute tíll ít gets a níce golden colour.
- Take off the stove.
- Spoon the vermícellí out leavíng the ghee ín the pan.
- ín thís pan fry the raísíns and the broken píeces of cashew nut one after the other.
- Heat 1 cup water ín another pan and add the roasted vermícellí to cook.
- Cook the vermícellí tíll 3/4th done and the water ís absorbed.
- Add the mílk and the malaí to the vermícellí and contínue cookíng.
- Once thís míx has thíckened check íf the vermícellí ís cooked completely.
- Then add the sugar and míx well tíll completely míxed then add the fríed cashew nuts and raísíns.
- Add the saffron syrup and míx well.
- Sprínkle the saffron and badam slívers on top and take off the stove.
- The sevíyan ís ready to serve.
