Sevaiyan (Vermicelli) Recipe

TOTAL TIME: 30 m

PREP TIME: 5 min

CALORIES: 391 Ingredients of Sevaiyan

For 4 Serving

gm rice vermicelli ml condensed milk tablespoon ghee sugar as reTuired sliced dried dates as reTuired raisins as reTuired

How to make Sevaiyan

Step 1 Take a vessel and heat milk over medium

flame. Cook milk until it reduces to almost half of its original quantity. Meanwhile, take a medium pan and heat desi ghee over medium flame. Step 2 Add crushed cardamoms in ghee and mix them well. Break rice vermicelli into small pieces and when cardamom starts to crackle, add vermicelli to ghee. Stir for a few minutes over low flame. Ensure that sevaiyan doesn’t burn. Step 3 Cook until vermicelli is slightly brown in colour. Carefully transfer sevaiyan to the milk and leave uncovered on low flame for

some time. When they are almost done, add sugar. Step 4 Meanwhile soak saffron in condensed milk and keep it aside. Cook sevaiyan for another 10 minutes till it thickens to the appropriate consistency. Mix with a spoon till sugar completely dissolves. Step 5 Add kewra essence and soaked saffron in sevaiyan. Remove from flame and let it cool down. Once the dish attains a normal room temperature, add condensed milk. Lastly, add raisins, dates and almonds. Serve hot or cold as per your plate preference.