Sukhi Seviyan ( Punjabi Khana)

by Tarla Dalal

Added to 3 cookbooks
This recipe has been viewed 4117 times

In india there are numerous desserts that call for the use of vermicelli, but this simple dessert is a popular one in punjab. Traditionally, vermicelli was made at home, but now a variety of vermicelli are readily available at most stores. The kind that is absolutely right to use for this recipe is the slightly thicker one, which comes slightly roasted. A rather easy to make and uncomplicated dessert sukhi seviyan is one of my favourite punjabi recipes.

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Preparation Time: 10 mins
Cooking Time: 25 mins
Makes 4 servings
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Ingredients

1/4 cup ghee
1/2 tsp cardamom (elaichi) powder
1 cup crushed vermicelli (seviyan)
2 tbsp chopped cashewnuts (kaju)
2 tbsp chopped almonds (badam)
1/4 cup sugar

Method

Heat the ghee in a pan, add the cardamom powder and sauté for a while.
Add the vermicelli and sauté on a slow flame till golden brown, while stirring occasionally.
Add the cashewnuts and almonds and sauté till they turn golden brown.
Add the sugar and 2 cups of warm water and mix well.
Cover with a lid and bring to boil.
Lower the flame and simmer till all the liquid is absorbed and the vermicelli is tender.
Serve hot.

RECIPE SOURCE : Punjabi Khana