1 1/2 tablespoon ghee
125 gm fine vermicelli
1 1/2 cup hot water
1/4 teaspoon saffron strands
1/2 cup sugar
2 tablespoon sultanas
2 tablespoon slivered blanched almonds
1/8 teaspoon ground cardamom
Directions: How to Cook Seviyan (Sweet Vermicelli)
Break the vermicelli into small pieces less than 2.5cm (1 inch) in length. They need not be uniform, but longer pieces make stirring difficult.
Heat ghee in a heavy saucepan and fry the vermicelli intil golden brown, stirring so it colours evenly. Add hot water and saffron and bring to the boil, then turn heat low, cover and simmer gently until vermicelli is cooked. Add sugar and sultanas and cook uncovered until liquid is absorbed. Stir in the almonds and cardamom, stir well and serve warm with cream.
I. Chaudhary Gold Coast-Oz Posted to EAT-L Digest 10 November 96
Recent comments and reviews for this recipe:
| Risha writes:|
It is not so good actually ok types.
Posted on 31 Jan 2011, 09:10 ET
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