Seviyan is a special dish which is made on holy ramadan days. When i was looking for new recipes using seviyan, i found this to be pretty interesting. I already shared semiya payasam recipe in this blog. Will soon share seviyan kheer as well.
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 10 mins
Cooking Time : 20 to 25 mins
Serves : 4
Seviyan / Vermicelli - 1 cup break it into small pieces
Water - 2 cup
Sugar - 1/2 cup
Ghee - 2 tblspn
Nuts - 1/4 cup ( I used cashews, walnuts, pista)
Cardamom Powder - 1/2 tsp
Saffron a pinch
Heat ghee in a kadai. Add in nuts and fry till golden. Remove it to a bowl.
Now in the same ghee, Add in vermicelli roast till golden.
Now add in water and cover and simmer for 10 mins till it is cooked. The seviyan should never get completely dry, there should be some water left in it, if not add few tblspn of water. So when you add sugar the seviyan doesn't get hard.
Now add in sugar and mix well. Cook till gets thick.
Now add in cardamom powder, nuts, saffron and mix well.
|Take all your ingredients|
|Chop ur nuts|
|Heat little ghee in a kadai|
|Heat it up|
|add in nuts|
|fry till golden|
|remove it to a bowl|
|In the remaining ghee|
|add in vermicelli|
|roast till light golden|
|now it has all turned light golden, i need a bit|
more colour than this
|add in water|
|cover and cook till seviyan is cooked|
|now it is all cooked, the water shouldn't evaporate completely, if it gets too dry,|
add 2 to 3 tblspn of water, so when you add sugar the seviyan wont get hard
|add in sugar|
|add in saffron|
|and little cardamom powder|
|add in nuts|