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Thursday, February 12, 2015


1 cup Seviyaan (not vermicelli)
1/2 cup almonds and cashew nuts
1/4 cup raisins
1/4 tsp powdered cardamom
1 cup water
1/2 sugar
2 tbsp clarified butter (ghee)

Take ghee in pan, roast almonds and cashew nuts. Transfer in a bowl. In same pan, roast raisins, if required add more ghee. Transfer it in bowl.

Now roast seviyaan in ghee, till golden in color.

By the time seviyaan is getting roasted. Boil water with sugar and powdered cardamom in it, to make sugar syrup. Don't make thick syrup.

Once seviyaan is well roasted add sugar syrup and cover with lid and let it cook on low flame.

Once water is completely dried add roasted nuts and raisins.



1. Roast nuts.

2. Roast raisins.

3. In same pan, using more ghee (if required) add seviyaan and roast.

4. In other pan, boil water with sugar and cardamom. Don't make thick syrup.

5. Roast seviyaan.

6. Add sugar syrup.

7. Let it cook on low flame.

8. Add nuts and raisins.

9. Mix well.

10. Serve hot!

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