Ingredients

• 250 gms - seveiyan or vermicelli
• 25 gms - almonds and pistachios (blanched)
• silver or gold foil
• 125 gms - sugar
• 1 tsp - cardamom powder
• 1.5 tsp - ground nutmeg
• 2 tbsps - honey
• 75 gms - ghee
• 1.5 tsp - saffron essence
• 100 gms - cream
• 10 gms - each of almonds, pistachios and walnuts (blanched, fried and sliced)
• 10 gms - each of cashewnuts, charoli and raisins (fried and sliced)
• 1 handful fresh rose petals

How to Make Seveiyan Lajawab

• Cover the whole, blanched almonds and pistachios with foil.
• Take 1.5 liter of water into a pan, add sugar and honey and dissolve over a slow fire.
• Heat the ghee and fry the vermicelli over a slow fire to a rich golden colour.
• Add in the syrup, cardamom and nutmeg.
• Mix well, cook over a slow fire till the vermicelli is tender and completely dry.
• When ready, each grain of vermicelli should be separate, not mushy and sticking together.
• When cooked, mix in the essence, sliced nuts and remove onto a serving dish.
• Cover the top all over with cream.
• Then garnish with nuts (covered with foil) and rose petals. Serve at once.