Plain Seveiyan Lajawab

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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Ingredients

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

How to Make Plain Seveiyan Lajawab

  • Cover the whole blanched almonds and pistachios with foil.
  • Take 1/2 litre of water into a pan, add sugar and honey 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 and cook over a slow fire till the vermicelli is tender and completely dry.
  • When cooked, mix in the essence, sliced nuts and remove on to a serving dish.
  • Cover the top with cream.
  • Then garnish with nuts (covered with foil) and rose petals. Serve at once.

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