250 gm vermicelli (sevian)
1 1/2 cup sugar
2 cups water
1 tsp vanilla essence
1 tsp nutmeg (powdered)
1 tsp cardamom (powdered)
1 cup raisins
1 cup charoli
1 cup almonds (finely chopped)
2 cups ghee
Method
Heat the ghee in a large thick bottomed kadhai and fry the raisins, charoli and almonds, separately and keep aside. In the remaining ghee add the vermicelli and saute till it gets slightly darker.
In the meantime, put the sugar, water, nutmeg and cardamom in another pan, over medium heat, stirring continuously till the sugar dissolves and bring to a boil. When the vermicelli is roasted add the sugar syrup and the vanilla and bring to a boil, cover and let cook over low heat till the liquid is absorbed and the sevian are cooked through. The vermicelli strands should be separate like rice in a pulao. Garnish with the roasted raisins, charoli and almonds. Serve hot.
