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Sevia Kesari
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Ingredient
- Vermicelli - 1/2 cup
- Ghee ( Clarified Butter) - 1 tsp
- Sugar - 1/4 cup
- Water - 2 cup
- Cashews - 1 tbsp, broken pcs.
- Golden Raisins - 1 tbsp
- Kesar ( Saffron) - few strands
Directions
- Melt the Ghee in a wok on Med-high flame.
- Roast the broken Cashew pieces in the ghee till they turn golden.
- Once golden, remove the Cashews from the wok and keep aside.
- In the same wok, roast the Vermicelli, stirring constantly until it turns golden. Be careful not to burn it.
- When golden, add water and mix. Cover and let it cook, stirring occasionally.
- When the water has evaporated down to 1/4th of the original, uncover and add Sugar.
- Mix well and add the Kesar, Raisins and the fried Cashews.
- Mix till the water totally evaporates and remove the flame.
- Serve hot and enjoy! Serves 4.
Tips:
- Saffron, Cashews and the Raisins are all optional. The sevia taste wonderful anyway.
- Milk can be substituted for water for a richer taste.
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