Recipe Description
Sweet temptations for all ages
Ingredient:-
- Roasted vermicelli (sevaiyan) – 2 cups
- Sugar – ½ cup
- Ghee – 3 Tablespoons
- Melon seeds – 1 Tablespoon
- Pistachios, blanch and chopped -1 Tablespoon
- Cashew nuts, blanch and chopped -1 Tablespoon
- Saffron threads, dissolved in 2 tablespoon of milk – a few
- Fresh cream – 4 Tablespoons
- Silver varq
Method:-
- Preheat oven to 120 °C.
- Cook sugar and one forth cup water in a non-stick pan to make syrup.
- Heat two tablespoons ghee in another non-stick pan. Break the roasted vermicelli and add to the pan and sauté lightly. Transfer into a bowl and set aside.
- Heat remaining ghee in the pan, add melon seeds, pistachios and cashewnuts and sauté them lightly. Remove pan from heat.
- Lightly crush the sevaiyan and put them into four silicon moulds. Pour some sugar syrup over, sprinkle some of the sautéed nuts. Drizzle saffron milk and mix gently. Press lightly with the back of a spoon.
- Arrange the moulds on a baking tray and bake in the preheated oven for ten to twelve minutes or until the mixture is almost dry.
- Remove from oven and de-mould them – one on each serving plate.
- Drizzle fresh cream over and garnish with silver varq and serve.
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