Sewai Ka Zarda Recipe by Farha Ambreen Siddiqui
Cooking Instructions 25 mins. 1 Crush sewai into very small pieces with your hands. (As they come in circular bunch) 2 If you don't get roasted vermicelli - heat 1 tbsp of ghee and roast them. 3 In a kadhai, add 3 tbsp of ghee and the roaster sewai. 4 Meanwhile in another container take 2 cups of milk and 2 cups of sugar and boil for 15 mins on low to medium Flame 5 Now keep stirring till sugar is dissolved. Now add the milk with sugar syrup to sewai. 6 Stir well with upside down process to make sure it does not stick to kadhai or get burnt. 7 Slowly add water (around 1 cup) while stirring just to retain brownish texture and cook vermicilli till it is tender and non sticky. At this point add elaichi powder and stir. 8 If you add too much water it will become sticky. 9 Cook till they are greasy non sticky. If you feel it is dry you can add bit of water. 10 Garnish with dry fruits of your choice and fresh cream. 1 Crush sewai into very small pieces with your hands. (As they come in circular bunch) 1 Crush sewai into very small pieces with your hands. (As they come in circular bunch) 2 If you don't get roasted vermicelli - heat 1 tbsp of ghee and roast them. 2 If you don't get roasted vermicelli - heat 1 tbsp of ghee and roast them. 3 In a kadhai, add 3 tbsp of ghee and the roaster sewai. 3 In a kadhai, add 3 tbsp of ghee and the roaster sewai. 4 Meanwhile in another container take 2 cups of milk and 2 cups of sugar and boil for 15 mins on low to medium Flame 4 Meanwhile in another container take 2 cups of milk and 2 cups of sugar and boil for 15 mins on low to medium Flame 5 Now keep stirring till sugar is dissolved. Now add the milk with sugar syrup to sewai. 5 Now keep stirring till sugar is dissolved. Now add the milk with sugar syrup to sewai. 6 Stir well with upside down process to make sure it does not stick to kadhai or get burnt. 6 Stir well with upside down process to make sure it does not stick to kadhai or get burnt. 7 Slowly add water (around 1 cup) while stirring just to retain brownish texture and cook vermicilli till it is tender and non sticky. At this point add elaichi powder and stir. 7 Slowly add water (around 1 cup) while stirring just to retain brownish texture and cook vermicilli till it is tender and non sticky. At this point add elaichi powder and stir. 8 If you add too much water it will become sticky. 8 If you add too much water it will become sticky. 9 Cook till they are greasy non sticky. If you feel it is dry you can add bit of water. 9 Cook till they are greasy non sticky. If you feel it is dry you can add bit of water. 10 Garnish with dry fruits of your choice and fresh cream. 10 Garnish with dry fruits of your choice and fresh cream. 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 Baby Bok Choy Stir Fry with Oyster Sauce Mushroom Onion Sauce Chicken and broccoli stuffed shells Steak Rub Star Berry Cream Puff Baby Bok Choy Stir Fry with Oyster Sauce Mushroom Onion Sauce Chicken and broccoli stuffed shells Steak Rub Star Berry Cream Puff Chocolate cake My chocolate cake French Butter Cake (Madeleine) Aam ka murabba Beetroot poori Masala Rava Idli Baked crutons Baby Bok Choy Stir Fry with Oyster Sauce Red velvet Bhadku Chilla(Moong/Bajra/Rice Pancake) Chocolate cake My chocolate cake French Butter Cake (Madeleine) Aam ka murabba Beetroot poori Masala Rava Idli Baked crutons Baby Bok Choy Stir Fry with Oyster Sauce Red velvet Bhadku Chilla(Moong/Bajra/Rice Pancake)