I made this in less than 10 mins. You can too, if interested let me know and I’ll share the recipe.
Seviyan is a traditional south & east Aisan sweet-dish made with fine Vermicelli (http://en.wikipedia.org/wiki/Vermicelli#History_in_Asia) without which any Eid celebration is considered incomplete. This traditional dish is known by many names and has different flavors. It is easy to make and it’s great to impress your guests.
Note: In US most of the following ingredients can be found in any Indian grocery store.
INGREDIENTS
- Two whole Cloves or a pinch of ground clove
Clove - Two whole cardamom pods or a pinch of ground cardamom (ground Cardamom is easy to find in American stores)
Cardamom - One tablespoon of cooking Oil or Salt Free butter or pure Ghee
- One cup of Roasted Seviyan (Vermicelli)
Roasted Vermicelli - 10 Almonds slices (unsalted and un-roasted)
Almond Slices - 10 Cashew pieces (unsalted and un-roasted)
Cashew - One tablespoon Coconut Powder
Coconut Powder - 1 tablespoon of golden Raisins
- Two cups of hot water
- One cup of Sugar
- One tea spoon of Kevra Water (aromatic extract distilled from Kewra (or Pandanus) flowers and used to flavor desserts, this is optional, if you can’t find it)
Kewra Water - Orange food color
Food Color
STEPS
- Heat up a medium sized Pan.
- Put Oil in the Pan then add cloves and cardamoms.
- Wait five sec and then add two cups of hot water and one cup of sugar.
- Add â…™ teaspoon (2 or 3 pinches) of orange color.
- Gently crush the Seviyan (Vermicelli) into pieces about 1 inch long.
- Boil the ingredients for 3 mins then add Seviyan (Vermicelli) and Raisins to it.
- Let the pan simmer on low flame until well cooked (when the Vermicelli is soft enough to eat then it is cooked, mine cooked in five min but please be careful as different Vermicelli brands may take more or less time to cook)
Let it cool at room temperature. Once cool, serve and enjoy.
Serve in glass bowl and you can garnish it with almonds, cashew and coconut.
