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Seveiyan Lajawab Recipe

Seveiyan Lajawab is a popular Indian Starter
Author :
On :
Thursday, 17 April, 2014
Category :
Family Friendly Recipe
Course :
Starter Recipe
Cuisine :
Indian Recipe
Technique :
No Bake Recipe
Difficulty :
Servings :
Serves 2
Rated 4 based on 100 votes


  • 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:

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


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