Seviyan Ka muzzafer Vermicelli (sevaiyan) roasted 1/2 cup Sugar 1/2 cup Ghee 3 tablespoons Melon seeds (magaz) 1 tablespoon Pistachios chopped 1 tablespoon Cashewnuts chopped 1 tablespoon Saffron (kesar) dissolved in 1 tbsp of milk a few Silver warq Method Step 1 Preheat oven to 120°C. Cook sugar and ¼ cup water in a non-stick pan to make a syrup. Heat 2 tbsps ghee in another non-stick pan. Step 2 Break the sevaiyan and add to the pan and sauté lightly. Transfer into a bowl and set aside. Step 3 Heat remaining ghee in the pan, add melon seeds, pistachios and cashewnuts and sauté them lightly. Remove pan from heat. Step 4 Lightly crush the sevaiyan and put them into 4 silicon moulds. Pour some sugar syrup over, sprinkle some of the sautéed nuts. Drizzle saffron milk and mix gently. Step 5 Press lightly with the back of a spoon. Arrange the moulds on a baking tray and bake in the preheated oven for 8 minutes. Remove from oven and demould them – one on each serving plate. Step 6 Drizzle fresh cream (optional)over and decorate with dry fruits.
Posted on: Wed, 27 Aug 2014 12:02:50 +0000
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