Sukhi Sevaiyan ( Punjabi Khana)


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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.

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Preparation Time:    Cooking Time:     Makes 4 servings
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Method
  1. Heat the ghee in a pan, add the cardamom powder and sauté for a while.
  2. Add the vermicelli and sauté on a slow flame till golden brown, while stirring occasionally.
  3. Add the cashewnuts and almonds and sauté till they turn golden brown.
  4. Add the sugar and 2 cups of warm water and mix well.
  5. Cover with a lid and bring to boil.
  6. Lower the flame and simmer till all the liquid is absorbed and the vermicelli is tender.
  7. Serve hot.


RECIPE SOURCE : Punjabi KhanaBuy this cookbook
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