Meethi Seviyan Kaise Banaye

Meethi Seviyan Kaise Banaye

Seviyan can be made in a number of ways. This recipe uses khoya, condensed milk, dry fruits and cardamom powder to give a unique taste to this delightful dish. Specially made during EID , Seviyan can be prepared in advance and stored in the fridge in serving dishes, so that you don’t have to bother when guests pour in.

You can make this dish richer by adding more dry-fruits and frying them in ghee before mixing them with the seviyan. If you want you can also add some whipped cream to this delectable preparation while serving.

Meethi Seviyan Kaise Banaye

Saffron Vermicelli: English – Urdu Recipe

Serving:- 6

Shared by Marium Hamid

INGREDIENTS:

1. Chopped almonds – 1/4 cup
2. Ghee – 1 tbsp
3. Condensed milk – 1 cup
4. Khoya – 50 gm
5. Milk – 1 cup
6. Green cardamom powder – 1 tsp
7. Vermicelli (SEVIYAN) – 2 cups
8. Pistachios – 1/4 cup
9. Raisins – 3 tbsp

Vermicelli Muzaffar Recipe: English – Urdu

PREPARATION:

• Heat the ghee in a deep bottomed pan. Add the seviyan and roast till fragrant. Keep the flame low. Once done, remove from fire and keep aside.
• Boil milk in a pan. Add the chopped nuts and cook for 2-3 minutes. Add sugar and allow it to dissolve.
• Now put in the condensed milk and cook on low flame till it mixes well with the milk.
• Finely grate the khoya and add it to the milk. Cook till the mixture thickens.
• Add the seviyan and cook for another 5 minutes or till no liquid remains. Add the powdered cardamom and mix well.
• You must always add cardamom towards the end or it may lose the fragrance due to heat. Decorate with chopped nuts and serve cold.

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