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| Main ingredients | Roasted vermicelli, Sugar, Ghee,Green cardamom powder, Khoya, Milk, Almonds, Pistachios, Silver warq |
| Cuisine | Awadhi |
| Course | Mithai |
| Prep time | 10-15 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 200 grams roasted thin wheat vermicelli (seviyan)
- 1¼ cup sugar
- 5 tablespoons ghee
- ½ teaspoon green cardamom powder
- ½ cup grated mawa/khoya
- ½ cup milk
- 8-10 almonds, blanched, peeled and slivered
- 8-10 pistachios, blanched, peeled and slivered
- Silver warq for garnish
Method
- Heat a deep pan, add 1 cup water and sugar, mix well and cook till the sugar dissolves.
- Meanwhile, heat 3 tablespoons ghee in another pan. Lightly break the vermicelli and add to the ghee and sauté, on medium heat, stirring continuously for 1-2 minutes or till fragrant.
- Add the sugar syrup and mix well. Add green cardamom powder and mix. Reduce heat, cover and continue to cook for 6-8 minutes or till the vermicelli is cooked.
- Add mawa and milk and mix well. Cover again and continue to cook for 3-4 minutes.
- Meanwhile, heat remaining ghee in another pan. Add the slivered almonds and sauté till golden. Add this to the seviyan mixture and mix well.
- Switch the heat off and transfer on to a serving plate. Garnish with pistachio slivers and silver warq and serve,
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