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Idietitian Seviyaan

Ingredients:

  • 1 cup bambino vermicelli ( seviyaan)
  • ½ tsp ghee
  • 3-4 tsp sugar
  • 8-10 kishmish
  • Almonds chopped
  • Pista chopped
  • Crushed chotti elaichi
  • Few strands of kesar – dissolved in a ¼ cup of warm milk
  • A pinch orange colour
  Directions:
  1. Heat ghee in a kadahi. Add seviyaan and stir well on a medium heat for 3-4 minutes, till golden brown.
  2. Add 1 cup water and bring to a boil, lower the heat and cover the kadahi. Cook till the water is absorbed.
  3. Add the kesar milk, elaichi seeds, kishmish, almonds and a pinch of colour. Cook till dry.
  4. Add sugar and cook for another 1-2 min on low heat.
  5. Remove from the heat and keep aside for 1-2 min. serve hot garnished with pista and almonds

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