Qimami Seviyan Ramadan Special Ramzan Recipe
Sugar 1.5 kgs
Khoya 500 gms
Makhana (fox nut) 100 gms
Dried coconut 100 gms (grated or finely chopped )
Water 500 ml
Green cardamom 4-5
Cloves 4-5
Ghee 150 ml
Kewda 1-2 drops
Malai (fresh cream) for topping Saffron few for garnis
raisins-10
Almonds- 10
Pistachios- 10
Saffron- 1 pinch
Take the syrup off the stove and allow it to cool or Add vermicelli and makhana in the syrup, let it cook on high heat for 2 minutes.put the heat in sim, add khoya, mix and allow it to simmer on low heat for 15 minutes.Stir again to avoid burning.Finally add the grated coconut, raisins, roasted almonds, pistas and kewda, simmer it for another 5 minutes.Dish out, garnish with malai (fresh cream)and saffron.Serve hot or chill in Refrigerator.
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Ingredients:
Vermicelli (Benarasi) 500 gmsSugar 1.5 kgs
Khoya 500 gms
Makhana (fox nut) 100 gms
Dried coconut 100 gms (grated or finely chopped )
Water 500 ml
Green cardamom 4-5
Cloves 4-5
Ghee 150 ml
Kewda 1-2 drops
Malai (fresh cream) for topping Saffron few for garnis
raisins-10
Almonds- 10
Pistachios- 10
Saffron- 1 pinch
Method:
Heat ghee in a deep bottomed pan. Saute the cardamom and cloves in it.Keep the fried spices aside and fry the seviyan or vermicelli in the ghee till lite gold color.Keep stirring to prevent the vermicelli from getting burned.Roast almonds,pistachios,raisins.
IN a deep pan Add water and sugar in ghee and make sugar syrup, stir once sugar syrup should not be very stringy make thick syrup.
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