Kiwamee Sevian

Ingredients

• Sevain (vermicelli), broken into 3-4 pieces 100 gms
• Ghee 1/4 cup (60 g)
• Sugar 2/3 cup (150 g)
• Water 1 cup (240 g)
• Kesar/zaffran (saffron) 1/2 tsp
• Chhoti elaichi (green cardamom) 2
• Kewra  (vetivier) 1/2 tsp
• Vark (silver leaves), optional 2
• Blanched and shredded almonds 2 tbsp

Preparation

• Heat the ghee in a large kadahi or deep sauce pan and add the vermicelli and saute till an aroma emanates and it gets slightly darker.

• In the meantime, put the sugar, water, saffron and the elaichi in another pan, over medium heat, stirring off and on till the sugar dissolves and bring to a boil.

• When the vermicelli is roasted add the sugar syrup and the kewra, bring to a boil, cover and let cook over low heat till the liquid is absorbed and the sevain are cooked through. The vermicelli strands should be cooked and separate like rice in a pullao.

• Serve hot garnished with first the silver leaves and then the almonds over it.