GUD WALI ATTA SEVAIYAN

Ingredients

200 gm of whole wheat sevaiyan (small), 1½ cups of jaggery, 1.5 litres water, 125 gm ghee, 5-6 sliced almonds, 5-6 sliced pistachios, ½ tsp nutmeg powder, a large pinch of saffron, and 1 tsp ground cardamom

Method

■ Add the ghee to the vermicelli and cook on medium heat until the vermicelli starts to get golden brown.

■ Add the jaggery to the water and allow it to melt while it boils.

■ Pour the hot jaggery water to the cooked vermicelli, as it starts to bubble. Add the ground nutmeg, cardamom and saffron to the mixture.

■ Keep stirring until the mixture becomes fairly solid and doesn’t stick to the saucepan.

■ Garnish with almonds, pistachios.

Recipe by Chef Harangad Singh