Layered Sevaiya

Name: Layered Sevaiya
Yield: for four
Cuisine: Indian
Ingredients: 2 cup vermicilli; 1/2 cup sugar; 1/4 tsp cardomom powder; 1 tbsp ghee; 1/2 litre full cream milk; 3 tbsp milk powder; 1 tbsp milkmaid; 1/4 cup sugar; 5-6 Rose Water drops; as needed rose petals; handful almonds; pinch saffron Strands; as needed pistachios; 1 tsp cardomom powder; 1 cup mango puree; 1 tbsp corn starch; 1 tbsp sugar; 2 drop venilla essence; 1/2 cup mango pieces

Neelam Bhatiaparwani @cook_20967850

#eid2020

Neelam Bhatiaparwani @cook_20967850

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Ingredients

for four

2 cupvermicilli
1/2 cupsugar
1/4 tspcardomom powder
1 tbspghee
For Rabri
1/2 litrefull cream milk
3 tbspmilk powder
1 tbspmilkmaid
1/4 cupsugar
5-6Rose Water drops
as neededrose petals
handfulalmonds
pinchsaffron Strands
as neededpistachios
1 tsp cardomom powder
For mango puree
1 cupmango puree
1 tbspcorn starch
1 tbspsugar
2 dropvenilla essence
1/2 cup mango pieces

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Steps

1

Peel and chop mango in a mixture jar make puree
2

In a wok add puree and sugar in a low flame cook them while stirring constantly
3

In a 1/4 cup of water add corn starch mix well add into mango pure continuously stir on low flame until gets bit thicker in consistency
4

Add cardamom powder take out from flame
5

For Sivaiya in a wok add ghee and roast the Sivaiya at low flame for 5 minutes add water double of the quantity of Sivaiya add sugar cardamom powder stir well on medium flame until water absorb lower the flame stir continuously
6

Now in big plate spread the cooked Sivaiya press with spatula let it cool
7

When it cools cut three roundels in disk shape
8

Assemble it at the bottom spread rabri and dry fruits put a Sivaiya disk on it spread màngo puree ànd few mango chunks on it put the second disk spread rabri and dry fruits on it
9

Keep third disk and spread mango puree and mango chunks
10

Ready to serve