Sewai Recipe | Sweet Vermicelli
This delectable Indian delicacy is made of vermicelli, or Seviyan, saffron, milk, khoya, and a tonne of nuts.
Equipment
- Gas stove
- Rubber spatula
- Pan
Ingredients
- 250 gram. Sewai or Vermicelli, roasted
- 4 tbsp Ghee
- 750 ml. Milk
- 400 gram. Sugar
- ½ tsp. Saffron strands (soaked in 1 Tbsp of water)
- 100 gram. Khoya (crumbled)
- 2 tbsp. Raisins
- 1 tbsp. Pistachio nuts
- 1 tbsp. Almond slivers, roasted
- 2 tbsp. Cashew nuts
- To decorate Silver leaf
Instructions
- Boil 2 litres of milk till it becomes 1 litre.
- With 1 bay leaf and 2-3 cardamom small.
- Then fry the Sewai in ghee for 1-2 mins till light brown.
- Then add milkmaid according to taste in that milk.
- When the milk consistency is like little ghana.
- Switch off the gas.
- Let it cool but to moderate temperatures then add Sewai.
- Should not be too hot or too cold.
- That time as Seviyan need less time to cook.
- Then garnish with pistachios and serve.
- Add a silver leaf, the leftover saffron, and dried fruit for decoration.
- You can add dry fruits of your choice (optional)
- If you like seviyan kheer then add more milk (optional)
- Serve
Notes
Here are the ingredients and items used in making the best Sewai | Vermicelli recipe.