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Recipes >> Dessert, Mithai, Sweets Recipes > Elaichi Wali Sevian

Elaichi Wali Sevian

Elaichi Wali Sevian
Prep Time
10 Mins
Cook Time

25 Mins
Serves

6
Heat ghee in a karhai, add vermicelli and sauté over medium heat, stirring constantly but gently, least it crumbles until golden brown. Drain the fat.
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Source:  KhanaPakana.com
3 Ratings
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Ingredients

  • Milk 1.2 liters / 5 cups
  • Sevian 60g/ 2 oz
  • Ghee 120g/ 2/3 cup
  • Almonds 20g/ 3 tbsp
  • Sugar 150g/ 3/4 cup
  • Raisins 15g/5
  • Green cardamom 6
  • Kewra essence 2 drops

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Cooking Directions

  1. Heat ghee in a karhai, add vermicelli and sauté over medium heat, stirring constantly but gently, least it crumbles until golden brown. Drain the fat.

  2. The almonds: Blanch, cool and remove the skin.

  3. The cardamom: Peel, discard the skin and pound the seeds.

  4. Boil milk in a handi, add the fried sevian, stir carefully and simmer until milk is reducing by half.

  5. Add almonds and simmer for 5 minutes.

  6. Then add sugar and stir until dissolved.

  7. Now add raisins, stir, add the pounded cardamom seeds and kewra, stir.

  8. To serve: remove to a bowl and serve hot.

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