Sevian

Yet another recipe from my new favorite cookbook that I found in the bargain aisle of the bookstore. This dish looked interesting, but the real reason I made it was because I was cleaning out my pantry and I came across this thin pasta in a package. My mother-in-law apparently had brought it with her with she visited us last and it has been sitting in my pantry ever since. So I asked my husband what it was and he told me it was used to make an Indian dessert called Sevian. So I looked it up in my new cookbook and gave it a try.

Indian Vermicelli
Adapted from Best Ever Indian Cookbook

3 T. ghee
1 c. vermicelli broken
¼ c. almonds sliced
½ c raisins
½ c. golden raisins
4 c. fat free milk
4 T. brown sugar
2 T. white sugar

Heat ghee in a pot and add vermicelli to sauté for 2 minutes, stirring constantly. Add almonds, raisins and gold raisins and cook for another 2 minutes, stirring constantly. Add milk, brown sugar and white sugar. Turn heat down to medium and bring milk to a boil. Turn the heat down to simmer and cook until vermicelli is soft. This can be served warm or chilled.

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Devi Priya from Food is Bliss has tagged me for a MeMe. Thank you so much! If you haven't checked out her blog yet, please do so. It's a wonderful collection of recipes that will keep you busy for hours! I have actually already done this MeMe and for my answers please click HERE.