Sukhi Sevaiyan ( Punjabi Khana)
by Tarla Dalal
Added to 6 cookbooks
This recipe has been viewed 29200 times
In india there are numerous desserts that call for the use of vermicelli, but this simple dessert is a popular one in punjab. Traditionally, vermicelli was made at home, but now a variety of vermicelli are readily available at most stores. The kind that is absolutely right to use for this recipe is the slightly thicker one, which comes slightly roasted. A rather easy to make and uncomplicated dessert sukhi sevaiyan is one of my favourite punjabi recipes.
- Heat the ghee in a pan, add the cardamom powder and sauté for a while.
- Add the vermicelli and sauté on a slow flame till golden brown, while stirring occasionally.
- Add the cashewnuts and almonds and sauté till they turn golden brown.
- Add the sugar and 2 cups of warm water and mix well.
- Cover with a lid and bring to boil.
- Lower the flame and simmer till all the liquid is absorbed and the vermicelli is tender.
- Serve hot.
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