Qawami Seviyah

 Seviyah are the thin wheat noodles that are used in India and Pakistan predominantly during the month of Ramadan for sweets and breakfasts in general.

When we think of Seviyah...the main recipe which comes to mind is kheer or sheer khurma. This sweet I found today is so much better...Kheer being not one of my favorites

Qawami Seviyah (Thin Wheat noodles in milk and sugar syrup)

Qawami Seviyah

Ingredients:

1. 250 grams thin Vermicelli (Seviyan)
2. 1/4 Cup Clarified Butter (Ghee)
3. 1 Cups Milk
4. 1 tablespoon fresh lemon juice
5.  1 teaspoon rose water
6. 2 tablespoons each of  slivered almonds, slivered pistachios, desiccated coconut and raisins

Sugar Syrup

1. 1  Cup Water
2. 1 Cups Sugar

In a pan add all the ingredients of sugar syrup and cook until the sugar dissolves. Let simmer for 3-4 minutes and turn off the heat.

In an another heavy bottom pan add clarified butter (ghee) and add the dried fruit and toast it. Drain and set aside. In the same pan add vermicelli  and roast it until it turns brown in color. keep stirring so that they don’t burn.
Now add milk to the pan along with lemon juice, turn the flame to high and cook until the milk is absorbed.
Add to it the prepared sugar syrup and rose water. When it starts to bubble, turn the flame to low and cover with a lid. Cook until the milk is absorbed and vermicelli is cooked completely
Take out in the serving dish, sprinkle with nuts, desiccated and decorate with silver leaf
Enjoy