Seviyan Eid ki

Name: Seviyan Eid ki
Total time: 2400 s
Yield: 10-12 servings
Cuisine: Indian
Ingredients: 4 packets Roasted Fine Vermicelli; 250 grams ghee of choice; 8-10 saffron strands; 8-10 green cardamom seeds; 2 cups sugar; 1 cup chopped blanched almonds and pistachios; 150 grams Mawa/ Khoya; 1 cup Charoli; 750 ml Pure milk; 1-2 glass water

Sana Tungekar @sanaT59

Mumbai

#goldenapron
#traditional

Sana Tungekar @sanaT59

Mumbai

#goldenapron
#traditional

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Ingredients

40 minutes

10-12 servings

4 packetsRoasted Fine Vermicelli
250 gramsghee of choice
8-10saffron strands
8-10green cardamom seeds
2 cupssugar
1 cupchopped blanched almonds and pistachios
150 gramsMawa/ Khoya
1 cupCharoli
750 mlPure milk
1-2 glasswater

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Steps

40 minutes

1

Heat ghee in pot with wide mouth,splutter the cardamom seeds add the roasted sevaiyan broken int smaller size than it's length.Add the sugar
2

Heat tHeatheaHNow warm the milk dissolve the saffron strands.Add water now mix lightly. Add Mawa crumbled mixed well in milk with saffron kept aside.
3

Mix lightly add dry fruits here fold in mix lightly cook covered again 15minutes
4

Heat a tawa put pot on that cover cook on slow 15 minutes. Fold mix lightly these then again cover cook 10-12 minutes till moisture lost and sevaiyan are separated strands.Garnish these with the dry fruits chopped.
5

Serve Hot.