Difference between revisions of "Sewian"
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* [[ghee]] | * [[ghee]] | ||
| − | == | + | == Procedures == |
# Fry the sewian in hot [[oil]] until golden brown. | # Fry the sewian in hot [[oil]] until golden brown. | ||
# Heat the [[milk]] to boiling and add the sewian. | # Heat the [[milk]] to boiling and add the sewian. | ||
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# Decorate with blanched finely shredded [[almond]]s and [[pistachio nut]]s and silver leaves if desired. | # Decorate with blanched finely shredded [[almond]]s and [[pistachio nut]]s and silver leaves if desired. | ||
| − | [[Category:Pakistani | + | [[Category:Pakistani cuisine]] |
| + | [[Category:Dessert Recipes]] | ||
[[Category:Milk and cream Recipes]] | [[Category:Milk and cream Recipes]] | ||
[[Category:Cardamom Recipes]] | [[Category:Cardamom Recipes]] | ||
Latest revision as of 06:43, 14 July 2012
File:Sewia.jpg
Sewian
Ingredients
- 2 cups sewian (vermicelli)
- 3½ cups milk
- ¾ cup sugar
- ¼ tsp rose water (or 6 – 8 small cardamom seeds)
- ghee
Procedures
- Fry the sewian in hot oil until golden brown.
- Heat the milk to boiling and add the sewian.
- Cook until the milk is reduced by half.
- Add sugar and cook on low heat until creamy (about 25 minutes).
- Remove from the heat.
- Add in rose water.
- Decorate with blanched finely shredded almonds and pistachio nuts and silver leaves if desired.
