Seviyan

Ingredients 

• 6 nos. Dry dates 
• 1 tablespoon Raisins 
• 1 tablespoon Cashew nuts 
• 1 tablespoon Sunflower seeds 
• 1 tablespoon Blanched almonds 
• 1 tablespoon Blanched pistachio 
• 21/2 tablespoons Ghee 
• 1/4 cup Vermicelli 
• 4 cups Milk 
• 2 teaspoons Cardamom powder 
• 3 1/2 tablespoons Sugar  

 

Method: 


Soak the dates overnight. De-seed and chop into 4 pieces.
Heat ghee and sauté the raisins, cashew nuts, chironji seeds, almonds and
pistachios for 2-3 minutes. Drain and mix with the chopped dry dates. Set aside.
In the same ghee, fry the vermicelli on a low flame for about 2 minutes, stirring
continuously. Remove from heat and keep aside.
Boil the milk in a deep bottomed pan and add the vermicelli and sugar. Stir until
the sugar dissolves. Cook uncovered on a low flame for about 10 minutes, stirring
often. Add the fried dry fruits and cardamom powder, cover and cook for 3
minutes.
Serve hot or cold in individual bowls.