How to Cook Indian Food: Over 150 Recipes for Curry & More by Dave Winstanley - HTML preview

Seviyan

Ingredients
6 nos. Dry dates
1 tablespoon Raisins
1 tablespoon Cashew nuts
1 tablespoon Sunflower seeds
1 tablespoon Blanched almonds
1 tablespoon Blanched pistachio
21/2 tablespoons Ghee
1/4 cup Vermicelli
4 cups Milk
2 teaspoons Cardamom powder
3 1/2 tablespoons Sugar

Method:
Soak the dates overnight. De-seed and chop into 4 pieces.
Heat ghee and sauté the raisins, cashew nuts, chironji seeds, almonds and pistachios for 2-3 minutes. Drain and mix with the chopped dry dates. Set aside. In the same ghee, fry the vermicelli on a low flame for about 2 minutes, stirring continuously. Remove from heat and keep aside.
Boil the milk in a deep bottomed pan and add the vermicelli and sugar. Stir until the sugar dissolves. Cook uncovered on a low flame for about 10 minutes, stirring often. Add the fried dry fruits and cardamom powder, cover and cook for 3 minutes.
Serve hot or cold in individual bowls.