Happy Rakhi with Sweet Seviyan/Vermicelli

Today on the occasion of Raksha Bandhan,I really miss my younger brother & sisters.Being so far away from home is difficult on such festivals when you miss the fun of being surrounded by people, loads of chattering, poojas and feasts.Since childhood, this day was lots of fun because all my cousins, aunts and uncles used to gather at my grandmother’s house and we had loads of festivities.The feast was scrumptious with at least 10-12 dishes prepared for the guests.

As kids,me and my sister counted the money we got from our brother after tying the rakhi.Sometimes we got gifts instead of money and we used to be slightly disappointed because money was more desirable ! Money was then kept in a purse/piggy bank with vows to save it and let it grow but the next day itself we bought candy &ice creams from a near by shop!..It was so much fun being a kid!!!!

Traditionally , sweet seviyan are prepared in my house on rakhi.These are offered to God and then relished by everyone.I also prepared this sweet dish today.

What I needed:

• 1/2 cup very fine vermicelli noodles [seviyan, these are available in Indian/Pakistani stores]
• 1 tsp clarified butter [home made ghee]
• 2 tbsp almonds, thinly sliced
• 1 tbsp melon seeds, shelled
• 1 tbsp cashews , crushed
• 2 tbsp raisins
• 1/4 tsp green cardamom powder
• 1/4 cup sugar
• 4 cups whole milk
• 2-3 strands of saffron [optional]

How I did it:

• Pour the milk into a large heavy bottomed pan. On medium-high heat,boil the milk in the pan with sugar and green cardamom powder until it is reduced to one third.
• Mean while,in another pan , roast the seviyan in 1 tsp of ghee for about 1 minute at medium heat.Set aside.
• In the same pan,at medium heat stir fry the almonds,cashews,melon seeds and raisins till light golden for a few seconds.Set aside
• When the milk is reduced and boiling, tip in the roasted vermicelli and the dry fruits.Let it cook for 2-3 minutes till the vermicelli are soft.
• Serve warm or cold.

Tip: Refrain from making this sweet dish very much in advance as it becomes thick & pasty after 1-2 hours.If you must, then before serving loosen it a bit by cooking with more milk and then serve.

Enjoy!

Sending this to festive food – Rakhi 2010 event hosted by Priti & Purva