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Sevai (Vermicilli halwa)

Driving towards the SFO airport, Rudaba aunty told me this recipe on cell phone for making sevai (an indian dessert, which is one of my favorites, especially when she makes it !)

Ingredients:
1 packet sevai (very thin vermicilli)
ghee (indian butter/clarified butter)
milk,
1 can condensed milk,
3-4 cardomoms, or 1 tsp elaichi powder
dry fruits (almonds, raisins, cashews) optional
sugar
water for making syrup

Fry roast the sevai in 1 tbsp ghee in a big pan. Remove and keep aside. After its cooled a bit, add milk to soak the sevai, and about 1 inch above the sevai.

In the same pan, add 1 tbsp ghee, and elaichi powder or crack the cardomoms. After a bit, add the 1 cup sugar and 1 cup water. Let it come to a boil, then let it boil for additional 5 mins. Add the sevai in milk to this. At this point, you may need to add additional 1 or 2 cups of milk. After getting to a boil, add 1 can condensed milk, and now turn down the heat to medium. Cook for another 10 mins to get a thick consistency.

The milk in this sevai should not dry out completely. This recipe should be a little moist.

Serve hot or warm, Enjoy!

June 24th, 2006