150 gms Seviyaan
1 cup nuts of your choice (I used almonds, cashew nuts and raisins)
2 tbsp ghee or oil
1 tsp elachi powder (cardamom powder)
few strands of saffron (Kesar)
1/2 cup khoya
1 cup sugar
1/2 cup water
some yellow colour (optional) I didn't use
METHOD
Take 1/2 cup water and soak saffron and keep aside.
Take washed and clean long muslin cloth. Keep seviyaan in it. Roll it so that seviyaan doesn?t fall.
In deep pan, bring 2 cups of water to boil. Hold the cloth from both the ends and give it a quick dip in boiling water 2-3 times. Hold it high as shown in pic below and let water drip. Now open the cloth and separate the seviyaan using fork and keep it aside to dry for about 5 minutes, meanwhile prepare sugar syrup and make other things ready.
In a pan, take saffron water add sugar. Bring it to boil. Cook till sugar dissolves completely. Don't over boil for one or two thread (ek taar or dou taar)
In a pan, heat 2 tbsp ghee roast nuts till golden in colour. Remove from pan and keep aside. In same pan, heat 1 tbsp ghee add cardamom powder, roasted nuts mix well, pour sugar syrup, now add seviyaan. Mix well and cook on low flame till all the moisture dry out.
Add grated khoya and cook for another 2-3 minutes.
Turn off the flame and serve warm with topped chopped nuts.
NOTES:
1. Here I used seviyaan/ sewai not vermicelli.
2. Making sure to dip the cloth of seviyaan in boiling water for not more than 2 minutes. Check by opening the cloth, it should be soft and tender.
3. After adding khoya/mawa it becomes moist, if seviyaan becomes too sticky add 1 tbsp of roasted suji over it.
Pictorial:
1. Take 1/2 cup water soak saffron and keep aside.
2. This is the pack I used.
3. You can use any seviyaan but not vermicelli.
4. Take long muslin cloth.
5. Roll it.
6. Dip in hot boiling water (not cold water) 2-3 times.
7. Hold upright and let water drip.
8. The edges will be wet, don't worry. Open the cloth.
9. Separate with fork. Leave it open for 5 minutes and prepare other things.
10. Boil kesar water with sugar. Cook till sugar dissolves completely.
11. Heat ghee in a pan, add nuts and roast till golden in colour.
12. Transfer in a bowl.
13. Heat some more oil in pan, add cardamom powder.
14. Add nuts and sugar syrup.
15. Add seviyaan. Cook till water is absorbed completely.
16. Add grated khoya. Cook for more 2-3 minutes.
17. Mix well. If it becomes too sticky after adding khoya add a tablespoon of roasted suji.
18. Serve with chopped nut.
19. A closer look.
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