Recipe

Sewaiyan Recipe


Sewaiyan Recipe
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Sewaiyan ( vermacellies) are essential & main dish in festival EID.

Shariq28sep

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Ingredients
  • 100 grm. Sewayyan
  • 4 tbs. ghee or butter
  • 3-4 green cardamom (Chhoti Ilaichi)
  • 4-5 tbs. sugar
  • 1 cup water
  • 1 pinch of yellow food color (optional)
  • 2 tbs. Khoya or powdered milk (optional)
  • ½ tsp. Kewra essence
  • Dry fruit (according to taste)

Directions
  1. In a pan add the ghee or butter and seeds of 3 cardamoms. Add the Sewayyan and roast them on very low flame till their color changes to a darker shade. Stir constantly. In another pan meanwhile add the sugar, water and seeds of 1 cardamom and also the yellow food color if you wish. Bring to the boil and remove from heat.
  2. When the Sewayyan have turned a browner shade add this sugar syrup to them all the while stirring constantly.
  3. Add the khoya or powdered milk at this time if you like and the dry fruit.
  4. Cover and let cook for 5-6 minutes till the water has dried and the sewayyian have become tender. Add the kewra essence and remove from heat. Garnish with dry fruit and serve either plain or with fresh cream. Can be served both hot and cold.

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Comments


Sounds delicious, although I'm not familiar with sewayyan, or kewra.


Hey Mangali,
Thanks for your comment.
FYI..
sewayyan is Vermicellies , easily available in any Indian store.
Kewra is sented water. Kewra Essence is a concentrated flower oil used to flavor meats, desserts, and beverages in India and Southeast Asia. You can find this in Indian and Asian shops. Or even you can try it without kewra. It will tast as good as it.
Try it :)


Sounds really gud..have bookmarked it!!!Got my 5 on this recipe :)have a doubt though...i am not too sure on the availability of khoya in Dubai,can i substitute it with evaporated milk??


Thanks Sara.
U can definetly substitute "khoya" with evaporated milk.


Yummy recipe! a must try for me in the upcoming festival.Thanks for sharing.


Thanks Cherry!!
I am glad :)


Wow!


You have posted some great recipes. thanks.


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