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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.
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