Seviyan (Vermicelli, in English), a fine type of noodle is prepared in various ways depending upon the culinary habits in different regions.
Hello to everyone. Hope all are doing fine. This is my third blog post; I’m kind of enthusiastic and looking forward to writing again. Today, I’m going to share a recipe through this post. Let’s start the journey of writing again. Let me ask you a question, Do you Guys Cook? It’s great and entirely beneficial. I like to cook a lot, one of my favorites. Besides, we all need food to survive hence, cooking is a daily routine to follow. I adore my company with cooking and prepare lots of recipes. You guys also give it a try!
It was around 5 0’clock in the afternoon, I decided to make Vermicelli (Seviyan — Urdu/Hindi term). I’d recently bought a packet of Seviyan (vermicelli) from a departmental store. Let me share the ingredients which I used.
Seviyan for four servings:
1. Four and a half cups of Milk.
2. Four cardamoms as flavoring agent.
3. Chopped dry fruits like, almonds, cashews, pistachios and raisins.
4. Condensed milk.
5. Ghee (clarified butter)
6. One cup of vermicelli (broken) and
7. Sugar (as per your taste)
Reminder: Soak dry fruits except raisins in lukewarm water.
How to Prepare?
First of all, turn on gas burner and put a container full of milk (4 and 1/2 cups), add 4 cardamoms and start boiling on a low flame. Stir the milk with a ladle. Turn on another gas burner. Put a pan and add 1 spoonful of ghee, let it melt, add soaked dry fruits (except raisins) into the pan and roast them for about five to seven minutes. Then take them out. Subsequently, pour a spoonful of ghee in a pan and add one cup of vermicelli and stir it with a spoon. Stir them continuously until their color turns golden brown. Be careful while stirring; try not to over fry them as they are delicate. After vermicelli is roasted, turn off the burner.
On the other hand, add sugar and dry fruits into milk and continue stirring it. Meanwhile, add half a cup of condensed milk to the mixture and stir. When the milk is boiling add vermicelli. Stir the whole mixture for about 10 to 15 minutes until it becomes thicker than normal.
After 15 minutes, you will see the mixture has become thick with a creamy layer; the vermicelli being absorbed with a soft consistency.
This was the time for me to feel excited with my recipe to serve. I poured Seviyan in bowls and let them to cool down for five minutes.
Then, I enjoyed eating Seviyan along with my family members at Iftar. They praised my recipe and loved it also. I felt happy and thankful!
You should also give it a try or any recipe that you love to eat.
