Sev (Dry vermicelli delight (Indian)) recipe
ingredients
5 cups (500 g) 1.1 lb Vermicelli (sev), roasted
1 tbsp (15 ml) Vegetable oil
1 cup (120 g) 4 oz Almonds (badaam), blanched, finely chopped
1 cup (100 g) 3 1/2 oz Raisins (kishmish), soaked for 30 minutes
2 2/3 cups (400 g) 14 oz Sugar
2 tsp (10 ml) Rose water (giilab jal)
6 Green cardamom (choti elaichi}, powdered
1/4 tsp Nutmeg (jaiphal) powder
1 tbsp (15 ml) Vegetable oil
1 cup (120 g) 4 oz Almonds (badaam), blanched, finely chopped
1 cup (100 g) 3 1/2 oz Raisins (kishmish), soaked for 30 minutes
2 2/3 cups (400 g) 14 oz Sugar
2 tsp (10 ml) Rose water (giilab jal)
6 Green cardamom (choti elaichi}, powdered
1/4 tsp Nutmeg (jaiphal) powder
method
1. Heat the oil in a pan; add almonds and raisins; saute till slightly golden. Remove and drain the excess oil on absorbent paper towels. Keep aside.
2. Now heat 1 tbsp oil in a pan; add vermicelli and saute till brown. Add the sugar and 3/4 cup water. Mix thoroughly.
3. Cover the pan and cook on low heat till the mixture is dry.
4. If the vermicelli is still not cooked, then sprinkle a bit of water and keep the pan on a griddle and cook for 10 - 15 minutes more.
5. Transfer contents on a plate, sprinkle rose water, green cardamom powder and nutmeg powder.
6. Serve garnished with fried almonds and raisins.
2. Now heat 1 tbsp oil in a pan; add vermicelli and saute till brown. Add the sugar and 3/4 cup water. Mix thoroughly.
3. Cover the pan and cook on low heat till the mixture is dry.
4. If the vermicelli is still not cooked, then sprinkle a bit of water and keep the pan on a griddle and cook for 10 - 15 minutes more.
5. Transfer contents on a plate, sprinkle rose water, green cardamom powder and nutmeg powder.
6. Serve garnished with fried almonds and raisins.
serving amount
serves: 6 - 8
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