Spice Up Seviyan Vermicelli With This Recipe

A dessert dish that combines seviyan, sugar, dried fruits, ghee, and milk into one delectable dish...

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Seviyan and vermicelli are the same things. Vermicelli is Italian and seviyan is Hindi.

Its origins lie in southern Italy, tying all the way back to the Middle Ages. Vermicelli is a type of long, strand pasta.

This was only possible through the Arab world that connected the east to the west for more than a few hundred years.

Appetizing Seviyan Vermicelli

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INGREDIENTS

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STEP BY STEP

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Place the medium-sized saucepan on a burner, setting the heat on medium-low. Add the ghee.

Break the seviyan (also known as vermicelli). After the ghee has melted in the saucepan, add the broken seviyan to the pan.

Setting the heat to medium-low, frequently stir the seviyan until it roasts to a golden brown color.

Once the seviyan has achieved its golden brown color from roasting, add the nuts and raisins to the saucepan. Stir to combine.

Lower the heat to low. Pour the milk into the saucepan. Stir well for 3-4 minutes.

Add the sugar to the saucepan. Continue to stir to combine the mixture. Add the milk powder to the saucepan. Stir to combine.

Now it is time to allow the mixture in the saucepan to thicken. The seviyan will have begun to soak in the milk and seasoning.....

STEP 8