Sewai ka Zarda

Name: Sewai ka Zarda
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 packet roasted barik sewak(thin vermicelli)- about 100g; 3 cup Sugar; 2 cups milk; 4-5 almonds thinly sliced; 4-5 cashew nuts broken into small pieces; 1 tsp elaichi powder; Fresh cream for garnishing; 3 tbsp ghee

Farha Ambreen Siddiqui @cook_12736987

Whenever Eid ul fitr was celebrated, my mom had the menu fix . Sheerkhurma and sewai ka zarda was an obligatory dish on Eid for us. I loved the way mom used to prepare this dish. Would like to share with you.

#FIHRCookPadContest

Farha Ambreen Siddiqui @cook_12736987

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Ingredients

25 mins.

4 servings

1 packetroasted barik sewak(thin vermicelli)- about 100g
3 cupSugar
2 cupsmilk
4-5almonds thinly sliced
4-5cashew nuts broken into small pieces
1 tspelaichi powder
Fresh cream for garnishing
3 tbspghee

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Steps

25 mins.

1

Crush sewai into very small pieces with your hands. (As they come in circular bunch)
2

If you don't get roasted vermicelli - heat 1 tbsp of ghee and roast them.
3

In a kadhai, add 3 tbsp of ghee and the roaster sewai.
4

Meanwhile in another container take 2 cups of milk and 2 cups of sugar and boil for 15 mins on low to medium Flame
5

Now keep stirring till sugar is dissolved. Now add the milk with sugar syrup to sewai.
6

Stir well with upside down process to make sure it does not stick to kadhai or get burnt.
7

Slowly add water (around 1 cup) while stirring just to retain brownish texture and cook vermicilli till it is tender and non sticky. At this point add elaichi powder and stir.
8

If you add too much water it will become sticky.
9

Cook till they are greasy non sticky. If you feel it is dry you can add bit of water.
10

Garnish with dry fruits of your choice and fresh cream.