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Mithi Seviyan (Sweet Vermicelli)
Method
- Break the seviyan into medium sized pieces.
- Lightly heat ghee either in a kadai or a heavy-bottom vessel.
- Add the seviyan and saute on a low flame till it turns a shade darker than golden.
- Add water and cardamoms and cook on a medium flame till the water dries up.
- Add sugar.
- When the water from the sugar dries, cover with a lid and keep on a pre-heated tawa for 5 to 7 minutes.
- Garnish with almonds and pistachios.
- Serve hot or cold.
Ingredients:
2 handfuls - seviyan
7 tbsp - sugar
5 to 6 - green cardamoms (peeled and powdered)
3 tbsp - ghee
2 cups - water
8 to 10 - almomds (finely sliced)
8 to 10 - pistachios (finely sliced)
2 handfuls - seviyan
7 tbsp - sugar
5 to 6 - green cardamoms (peeled and powdered)
3 tbsp - ghee
2 cups - water
8 to 10 - almomds (finely sliced)
8 to 10 - pistachios (finely sliced)
RECIPES BY ANITA RAHEJA
