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

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