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Sevian
Preparation info
- Serves:
4
- Difficulty
Medium
- Ready in
55 min
Appears in
Published 1990
It is not unusual even today to see a Punjabi grandmother twirling dough for hours to make sevian—vermicelli. This dessert is particularly popular in winter.
Ingredients
1.2 litres 5 cups 60 g 2 o
Method
Preparation
THE SEVIAN: Heat ghee in a kadhai, add vermicelli and saute over medium heat, stirring constantly—but gently, lest it crumbles—until golden brown. Drain the fat.
THE ALMONDS: Blanch, cool and remove the skin.
THE CARDAMOM: Peel, discard the skin and pound the seeds with a pestle.