Name: Mawe ki Sevaiyan recipe by Sana Tungekar at BetterButter
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 10
Ingredients: 1 1/2 half kg Haathi chhap Roasted vermecelli; 750 grams vanaspati ghee/dalda; 150 gram pure ghee; 300 grams sugar; 10-15 cardomom seeds; 1/2 cup charoli; 1 cup raisins; 1 cup chopped almonds; Half a cup chopped pistachio; 5 gram saffron; Two hundred grams Mawa; 1 litre milk

ABOUT Mawe ki Sevaiyan RECIPE

Roasted vermicelli sofetened with Mawa,Milk and sugar.Also added are dry fruits added give it taste which is only to relish , not hear about.

Ingredients Serving: 10

1 1/2 half kg Haathi chhap Roasted vermecelli
750 grams vanaspati ghee/dalda
150 gram pure ghee
300 grams sugar
10-15 cardomom seeds
1/2 cup charoli
1 cup raisins
1 cup chopped almonds
Half a cup chopped pistachio
5 gram saffron
Two hundred grams Mawa
1 litre milk

Instructions

Gather ingredients in one place
break open sevaiyan / vermicelli packets in a big plate keep aside
Crumble Mawa/khoya into the 1 litre milk mix ver well with beater lightly
Now put a large pot on flame add ghee to heat
Add cardamom seeds to splutter a little
add roasted seviyan and roast folding in out upside down quick motion to avoid burning
Now add sugar ,mix well
add 500 ml water
Add saffron Raisin,almonds ,pistachio,charoli, here mix well
Add the pure ghee now from sides ,lightly fold up side down to mix well
Here add the mawa milk mix and see that this is enough to cover the sevaiyan well just above them
Put on griddle/tava on high flame for two minutes
Low flame and cover cook now baking effect given for 15 minutes
Again mix well upside down once ,drop the evaporated moisture on inner lid
Keep covered for about ten minutes
Remove Lid and drop all drops of water on lid on side check the softness and remove to serve
Garnish again with chopped almonds,pistachio , charoli Serve hot

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