Seveiyan Lajawab

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Medium

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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.

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