Seviyan ka zarda

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This quick Pakistani dessert is made using seviyan and cream.
  • PREP TIME: 5 minutes
  • COOK TIME: 20 minutes
  • SERVINGS: 4 persons
Seviyan ka zarda

INGREDIENTS

  • 2 tablespoons ghee
  • 3 – 4 cloves (laung)
  • 3 – 4 green cardamom pods
  • 200 grams vermicelli / seviyan
  • 4 – 6 saffron strands (optional)
  • 1 cup sugar
  • 1 cup water
  • 1 cup milk
  • 3/4th cup cream
  • 1/4th cup almonds, finely chopped (plus more for garnishing)

DIRECTIONS

  • 1. Heat ghee in a pot / karhai.
  • 2. Peel the green cardamom and crush the seeds.
  • 3. Add cloves & ground cardamom seeds. Saute for about 30 seconds till the cardamom starts releasing its aroma.
  • 4. Add vermicelli and toast for 2-3 minutes. Keep stirring so it doesn’t burn.
  • 5. In the meanwhile, make sugar syrup by dissolving sugar & water. If you are using saffron then dissolve saffron in 1 tablespoon milk and add it to the sugar syrup to infuse.
  • 6. Add the sugar syrup along with the milk to the vermicelli and cook for about 10 – 15 minutes on low heat. Keep uncovered so the vermicelli can dry.
  • 7. Add cream and cook for 2-3 more minutes.
  • 8. Turn the heat off and garnish with finely sliced almonds.
  • 9. Serve hot.

Notes:

Photo Credits: Shutterstock.com
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