Hello Hello! Long time huh? I know I keep pulling Houdini on you guys.
But I am back with a sweet one this time.
Sevai, I know all of you will be going… ‘another sevai recipe’. But promise, this is by far the simplest, that tastiest, in short.. the best recipe I have ever made for sevai.
I almost followed dear Mumtaz aunty (from Canada) recipe, except the proportion of sugar. I added way less, and I added ‘mawa/khoya’ at the end.
1 stick unsalted butter or about 5 tbsp ghee
raisins and chopped nuts (optional)
sevai 1 packet, roasted vermicilli
water 2 cups,
2 pinches saffron,
4 cardamoms whole,
sugar ( I used a scooper, I am going to measure in a cup in sometime and update the recipe)
I did not have ghee, so I used 1 stick unsalted butter (about 8 tbsp). Boiled it, then added the roasted sevai, and on medium high, roasted till the sevai changed color (reddish). (If adding nuts and raisins, roast in the ghee before the sevai)
Then in another pan, I made sugar syrup with the sugar, water, cardamoms and saffron. Boil till the sugar dissolves.
Then pour the syrup slowly over the roasted sevai. Cover the pan with a tight lid, and let it steam till the syrup disappears and the sevai are tender.
Add the mawa/khoya over this.
While serving, serve hot with a drizzle of cream or if you prefer more sweeter then a bit of condensed milk.
This is such a quick recipe. I would say I did not even take 20 minutes to make this.