13 September, 2012

Meethi Seviyan

( Roasted vermicelli cooked in sugar syrup and topped with fried nuts)
Ramadaan might have gone long time back but anytime is a good time to enjoy this modest dessert, Meethi Seviyan. 
Seviyan(Vermicilli): 1 cup
Assorted dry fruits: ¼ cup (chopped)
Sugar: ½ cup
Desi Ghee: 3 tablespoon
Green cardamom: 2
Water: 1 cup
Saffron strands: 3-4

Method:  Take ghee in a deep pan. Stir fry nuts till light golden brown. Add seviyan and green cardamom and roast it too.
Add sugar and stir it for a minute or two to avoid getting it burned. Add water and bring it to boil.
Wait till the water is completely absorbed.
Bring it off the pan and decorate it with saffron strands before serving.
Your seviyan is ready to eat!!

NOTE: The trick behind having a fluffed up, non-sticky seviyan is to cook it uncovered.

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