Meethi Seviyan/Bhuni hui Seviyan

Ingredients

1 cup seviyan/vermicelli broken in small pieces
2 tablespoon unsalted butter or ghee
1-3/4 cups water
3/4 cup sugar
2 tablespoons sliced almonds,grated coconut and pistachios
4 cardamoms shelled and crushed
Few strings of saffron (optional)

Method

Melt the butter in a heavy bottom pan over medium heat. Add cardamoms and vermicelli and stir fry until vermicelli  golden brown this should take about 3-4 minutes.
Add sugar ,raisins and water,
Increase the heat to medium high and bring it to boil. After water is boiling reduce the heat to low medium and cover the pan
Cook till vermicelli’s are soft and the water is absorbed but not dry. If vermicelli gets dry it will become hard.
Add crushed saffron, almonds,grated coconut and pistachios (save some almonds and pistachios for garnishing). Mix it well and cook for 3-4 minutes over medium heat. Turn off the heat, cover the pan and let it sit for at least 10 minutes before serving.
Serve Meethi Seviyan warm, garnish with pistachios and almonds.

Meethi Seviyan/Bhuni hui Seviyan