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semiya sweet /Vermicelli Recipe | Dry meethi Seviyan Recipe

semiya sweet /Vermicelli Recipe | Dry meethi Seviyan Recipe

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Total Time 25 minutes
Servings: 4
Course: Dessert
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • Semiya/vermicilli - 200 gms/2 cups

    Sugar - 100gm/ 3/4 cup (you can add more according to your taste)

    Some saffron strands

    Milk - 1/2 litre / 3 cups

    Water - 1/2 cup

    Cashewnuts - 1/4 cup(chopped)

    Kismiss/dry grapes - 1 tbsp

    Ghee - 3 tbsp

    Cardamom powder - 2 tsp

Method
 

  1. Add 2 tbsp of ghee to a pan add cashews to become golden take out then add kismiss to puff up.
    2. Take out the kismiss to the same ghee add semiya and roast till golden.
    3. In-between mix milk with saffron and keep.
    4. Now add saffron milk and water let it cook.
    5. When semiya is cooked add sugar it will liqudise.
    6.Add 1 tbsp ghee then switch off when some liquid is still there.
    7. now add cardamom powder & fried nuts, drygrapes mix.
    semiya sweet /Vermicelli Recipe | Dry meethi Seviyan Recipe

Notes

  • If you want you can use water instead of milk to cook the semiya but the taste will always differ.
  • You can use thinner variety semiya if available.
  • Adding saffron is very crucial as it adds all the richness and flavour.