Chashni Seviyan by Chef Gulzar

Ingredients:

• Vermicelli 1 packet
• Cinnamon 2-3 sticks
• Cloves 4-5
• Green cardamom 4-5
• Kewra essence few drops
• Raisins 1 cup
• Cream 1 cup
• Ghee 1 cup
• Almonds for garnish
• Canderel  as required
• Ghee 1 cup
  

Method:

1. Crush vermicelli and keep it aside.
2. Now heat ghee in pan, put cinnamon, cloves and green cardamom, roast it, add vermicelli and roast it nicely so fragrance comes.
3. Now add 1-1/2 cup water and raisins and stir it continuously until water dries and vermicelli leaves ghee.
4. Then add canderel and water as required and make fresh syrup.
5. When syrup is ready, add kewra essence and vermicelli, mix it and take out in dish.
6. In end, garnish with cream and almonds and serve.