Sehri mei special seway banaya

Ingredients

• 200 g Sevai (Vermicelli) (thin, roasted later)
• 100 g Ghee (room temperature, use extra‑virgin if possible)
• 100 g Cashews (roughly chopped)
• 150 g Granulated Sugar (for the syrup)
• 100 ml Water (for the sugar syrup)

Instructions

1. Gather and Measure Ingredients

   Measure all ingredients, place them within arm’s reach. Roughly chop the cashews.

   Time: PT5M

2. Roast Cashews in Ghee

   Heat half of the ghee (50 g) in the pan over medium heat. Add the chopped cashews and sauté until golden brown, about 3‑4 minutes. Remove and set aside.

   Time: PT5M

   Temperature: medium heat

3. Roast the Sevai

   In the same ghee, add the remaining 50 g of ghee if needed, then add the sevai. Roast on medium heat, stirring constantly, until the sevai turns a light brown color and releases a nutty aroma, about 7‑8 minutes.

   Time: PT8M

   Temperature: medium heat

4. Prepare Sugar Syrup

   In a separate small saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar dissolves completely. Do not let it boil vigorously.

   Time: PT5M

   Temperature: medium heat

5. Incorporate Syrup into Sevai

   Reduce the pan’s heat to low‑medium. Gradually drizzle the warm syrup over the roasted sevai while continuously stirring. Add the syrup in small batches, allowing each addition to be absorbed before adding more. Continue until the syrup is fully incorporated and the sevai reaches a glossy, slightly soft yet crisp texture, about 10 minutes.

   Time: PT10M

   Temperature: low to medium heat

6. Finish and Garnish

   Turn off the heat. Transfer the sevai to a serving plate, sprinkle the roasted cashews on top, and let it cool for a few minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

45 g

Fat

10 g

Fiber

1 g