#Jaggery Seviyan

Name: #Jaggery Seviyan
Total time: 1200 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 2 cups vermicelli; 1& 1/2 cup jaggery; 1.5 litres boiling water; 1 cup butter – melted and strained (Ghee); 10-15 sliced almonds; 20 Cashews; 1 tbsp Raisins; as needed Whole almonds with shells; 5-6 sliced pistachios; 2 tsp Melon seeds; 1/2 tsp nutmeg powder; 1 pinch saffron; 1 tsp ground cardamom

Sadhana Mohindra @cook_12095969

#Festive...Ramadan/Eid
#Post...5

Sadhana Mohindra @cook_12095969

#Festive...Ramadan/Eid
#Post...5

Saved

Ingredients

20 minutes

3-4 servings

2 cupsvermicelli
1& 1/2 cup jaggery
1.5 litresboiling water
1 cupbutter – melted and strained (Ghee)
10-15sliced almonds
20Cashews
1 tbspRaisins
as neededWhole almonds with shells
5-6sliced pistachios
2 tspMelon seeds
1/2 tspnutmeg powder
1 pinchsaffron
1 tspground cardamom

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Steps

20 minutes

1

Add the jaggery to water and allow it to melt whilst boiling the water.
2

Add half to three quarter cup ghee to the vermicelli and cook on a mild heat until the vermicelli starts to get golden brown.Add melon seeds.
3

Carefully pour the hot jaggery water to the cooked vermicelli. The vermicelli will start to bubble and cook so be careful that you don’t get splattered. Add the ground nutmeg, cardamom and saffron to the mixture.
4

Keep stirring until the mixture becomes fairly solid and doesn’t stick to the saucepan. If you like ghee, you can add the remaining ghee to the vermicelli but it’s not necessary.
5

Garnish with almonds and pistachio cashews and serve it hot on the festive of Eid.