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A vermicelli sweet made on the occasion of eid.
- Take a flat pan and dry roast the vermicelli for about 5 minutes.
- Add the ghee and saute till it gets a nice golden colour.
- Take off the stove.
- Spoon the vermicelli out leaving the ghee in the pan.
- In this pan fry the raisins and the broken pieces of cashew nut one after the other.
- Heat 1 cup water in another pan and add the roasted vermicelli to cook.
- Cook the vermicelli till 3/4th done and the water is absorbed.
- Add the milk and the malai to the vermicelli and continue cooking.
- Once this mix has thickened check if the vermicelli is cooked completely.
- Then add the sugar and mix well till completely mixed then add the fried cashew nuts and raisins.
- Add the saffron syrup and mix well.
- Sprinkle the saffron and badam slivers on top and take off the stove.
- The seviyan is ready to serve.
This recipe was contributed by preeti_easwar on 12 Aug 2013
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