Name: Eid ki Dum Sevayiyan recipe by Sana Tungekar at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Ingredients: 1 1/2 kg Roasted sevaiyan/vermecelli (Haathi chaap); 300 grams sugar; 750 grams milk pure boiled and cooled; 100 grams Khoya/,Mawa; 10 -12 green cardomom de seeded; 2 medium glasses water; 500 grams Vanaspati ghee or Dalda ghee; 1 cup chopped almonds; 1 cup chopped pistachios; 1 cup raisins; Some charoli as preffered

ABOUT Eid ki Dum Sevayiyan RECIPE

These DumSevaiyan get their name because they're put on Tava,given dum ie. baked effect.They' re mainly cooked in Milk , softened with mawa added to the milk.Added to sevaiyan after roasting them in ghee .Done with lots of care and attention ,so they come out dry not soggy.Amazingly tasteful .

Ingredients Serving: 10

1 1/2 kg Roasted sevaiyan/vermecelli (Haathi chaap)
300 grams sugar
750 grams milk pure boiled and cooled
100 grams Khoya/,Mawa
10 -12 green cardomom de seeded
2 medium glasses water
500 grams Vanaspati ghee or Dalda ghee
1 cup chopped almonds
1 cup chopped pistachios
1 cup raisins
Some charoli as preffered

Instructions

Heat the ghee in a big wide mouth pot on slow flame
Keep all packets roasted vermecelli open in a big thali a break them a little
As ghee heats up add Cardamom seeds
Now add the sevaiyan/vermecelli slowly and keep moving them up and down
Roast in for 3-5 minutes in ghee
Add the sugar now mix well
Add the water now and a choon sound heard as for the water in heated sevaiyan
Mean while mash the khoya , mix into milk well, stirring try to remove lumps ,though they remain still
On slow gas now add almonds raisins and pistachios , keeping some to garnish aside
Now add the milk with mava/khoya mixed in it
Mix this very well up and down
Now keep a tava on high flame and keep the sevaiyan pot,cover well with tight lid or keep weight on lid
After 10 minutes stir up and down once and leave it on tava on slow flame for 20 minutes at least
Open carefully hot steam in on lid
Now check if dried up and soft
Remove lid cool and remove in serving dish ,
Garnish with the kept aside Almonds ,Pistachios and charoli too
These almonds and pistachios are soaked in water overnight and peeled and cut by me

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