Meethi Sev (Sweet Vermicelli) Recipe by Rekha Bapodra
Cooking Instructions 1 In a pan add ghee and let it melt on low to medium heat. 2 3 Add vermicelli to it and roast while continuously stirring it until golden brown on low to medium heat. Add chopped cashews, almonds and pistachios to it and roast them on low heat. Turn off the heat after a minute or so. 4 In another pan add 2 1/4 cups of water and bring it to boil. Add sugar to it and stir until dissolved. Add to the roasted vermicelli and stir. Cover and cook on low to medium heat for about 5 minutes. 5 After 5 minutes stir and add cardamom and saffron. Remove the lid and cook for 5 to 7 minutes on medium flame. Turn off the heat and cover the sweet vermicelli for 5 minutes. Transfer in a bowl and garnish. 1 In a pan add ghee and let it melt on low to medium heat. 1 In a pan add ghee and let it melt on low to medium heat. 2 2 3 Add vermicelli to it and roast while continuously stirring it until golden brown on low to medium heat. Add chopped cashews, almonds and pistachios to it and roast them on low heat. Turn off the heat after a minute or so. 3 Add vermicelli to it and roast while continuously stirring it until golden brown on low to medium heat. Add chopped cashews, almonds and pistachios to it and roast them on low heat. Turn off the heat after a minute or so. 4 In another pan add 2 1/4 cups of water and bring it to boil. Add sugar to it and stir until dissolved. Add to the roasted vermicelli and stir. Cover and cook on low to medium heat for about 5 minutes. 4 In another pan add 2 1/4 cups of water and bring it to boil. Add sugar to it and stir until dissolved. Add to the roasted vermicelli and stir. Cover and cook on low to medium heat for about 5 minutes. 5 After 5 minutes stir and add cardamom and saffron. Remove the lid and cook for 5 to 7 minutes on medium flame. Turn off the heat and cover the sweet vermicelli for 5 minutes. Transfer in a bowl and garnish. 5 After 5 minutes stir and add cardamom and saffron. Remove the lid and cook for 5 to 7 minutes on medium flame. Turn off the heat and cover the sweet vermicelli for 5 minutes. Transfer in a bowl and garnish. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Albondigas Soup (Mexican Meatball Soup) Korean sticky rice donuts (꽈배기) Hot Honey Glazed Salmon “Japanese” Brioche!! Fresh Tomato Salsa 🍅 & Deep Fried Tortilla Chips Albondigas Soup (Mexican Meatball Soup) Korean sticky rice donuts (꽈배기) Hot Honey Glazed Salmon “Japanese” Brioche!! Fresh Tomato Salsa 🍅 & Deep Fried Tortilla Chips Deconstructed Wonton Soup Rabdi Gulab Jamun Festival Harmony Salad 🥗A celebration in every bite! Fresh Tomato Salsa 🍅 & Deep Fried Tortilla Chips Blueberry shrikhand Dates Thandai “Japanese” Brioche!! Holi Special Colourful Papdi Chaat Pavlova cloud Dahi Bhalla Papdi Chat With Kachori toppings (No Cook Recipe) Deconstructed Wonton Soup Rabdi Gulab Jamun Festival Harmony Salad 🥗A celebration in every bite! Fresh Tomato Salsa 🍅 & Deep Fried Tortilla Chips Blueberry shrikhand Dates Thandai “Japanese” Brioche!! Holi Special Colourful Papdi Chaat Pavlova cloud Dahi Bhalla Papdi Chat With Kachori toppings (No Cook Recipe)