Ingredients;
Seviyan (Vermicelli) - 1 cup
Milk (I used Skim) - 2 cups
Sugar - 3/4 cup
Ghee - 1/3 cup
Saffron - a couple of strands Saffron
Food Color - 2 pinches (optional)
Cardamom Powder - 1/2 tsp
Broken Cashew Nuts - 1 tbsp
Golden Raisins - 1 tsp
Method;
Lightly roast seviyan in about 1 tbsp of ghee. Keep it aside. In 2 tsp ghee, fry raisins till they are plump and cashew nuts till they are nice and golden (separately)soak saffron in a tbsp of warm milk.Boil milk and add vermicelli to it and mix well.Once milk is all absorbed, add sugar and cardamom powder to it.When sugar is all melt, add all the rest of the ingredients and mix well.Cook for another 2-3 minutes (mixing frequently).Serve it warm.
Seviyan (Vermicelli) - 1 cup
Milk (I used Skim) - 2 cups
Sugar - 3/4 cup
Ghee - 1/3 cup
Saffron - a couple of strands Saffron
Food Color - 2 pinches (optional)
Cardamom Powder - 1/2 tsp
Broken Cashew Nuts - 1 tbsp
Golden Raisins - 1 tsp
Method;
Lightly roast seviyan in about 1 tbsp of ghee. Keep it aside. In 2 tsp ghee, fry raisins till they are plump and cashew nuts till they are nice and golden (separately)soak saffron in a tbsp of warm milk.Boil milk and add vermicelli to it and mix well.Once milk is all absorbed, add sugar and cardamom powder to it.When sugar is all melt, add all the rest of the ingredients and mix well.Cook for another 2-3 minutes (mixing frequently).Serve it warm.
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