Difference between revisions of "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 Desserts]] | + | [[Category:Pakistani cuisine]] |
| + | [[Category:Desserts Recipes]] | ||
[[Category:Milk and cream Recipes]] | [[Category:Milk and cream Recipes]] | ||
[[Category:Cardamom Recipes]] | [[Category:Cardamom Recipes]] | ||
Revision as of 12:09, 9 May 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
Directions
- 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.
