Continuing the festive mood….as the celebrations are still on go in my life…it was birthday yesterday and today…my blog anniversary…Yeah…’Yummy Food’ has turned ‘9’. Nine…??? Seriously it is a long yet beautiful and memorable journey. I never thought I will come this far and learn so many things in my life…which I would have never done…if I would have not been a food blogger. Blogging has given me an identity, awesome friends and wonderful memories to cherish lifetime.
Meeting new people, learning new cultures and exploring new places has always been my fascination and my dream has come true through blogging. I have made many new people…leant many new recipes, traditions, ways of cooking, preserving and serving. I have peeked into many virtual and live kitchens of bloggers and chefs in this journey.
Talking about blog journey, I would like to mention about Joy From Fasting To Feasting. The event has just completed 10 years…a decade saga of stories, memories, food, fun, traditions,…of celebrating Ramadan round the globe. The event has always been a memorable part of my blog till date. Thank you for all the lovely people who have been part of my blog journey…encouraging, appreciating, following, commenting, reading, sharing and above all loving my blog with your heart…
When life gives you many reasons to celebrate…..smile, pray and make a SWEET. These triple celebrations calls for a rich and royal delicacy made with special seviyan (super fine wheat flour noodles and pronounced as ‘say-wiy-ya’) called ‘Meethi Seviyan’ or ‘Seviyan ka Muzzafar’. Delicately sweet and topped with dry coconut flakes and ghee fried almonds and chironji, this meethi seviyan is a delicious treat to the palate. Meethi Seviyan is a very simple to make classic recipe. A perfect treat at any time of the day….
Meethi Seviyan/Seviyan ka Muzzafar
- 1 cup fine Seviyan
- 4 tbsp. Sugar
- 2 tbsp. Ghee
- ¼ tbsp. green Cardamom powder
- 3 tbsp. fine sliced Almonds
- 1 tbsp. Chironji, Check NOTES
- 1 pinch Saffron
- 6 tbsp. lukewarm Milk
- ¼ cup Water
- 1 tbsp. coloured Dry Coconut flakes
- ½ tbsp. dry Rose petals, optional
- In a small bowl combine milk with saffron and set aside.
- In a heavy bottom cooking vessel, add ghee and fry sliced almonds and chironji until very light brown. Turn off the flame and drain these onto a kitchen tissue and set aside.
- Now in the same pan add seviyan and fry till they start to change color. Drain and set aside.
- In the same pan, add water and when it starts to boil add cardamom powder. Stir and on low flame add seviyan.
- When the seviyan starts to thicken, stir in milk and saffron mixture. Cook for a minute and add sugar. Sugar solidifies and loosens up the seviyan. Give a gentle stir and turn off the flame.
- Serve warm by garnishing with fried almonds, chironji, dry rose petals and dry colored coconut flakes.
- Add love to make this meethi seviyan taste ‘Yummy’.
- Peel the skin of almonds by soaking them in lukewarm water for ½ hour. Using a very sharp knife carefully cut the almonds length-wise. Spread on kitchen towel and leave to dry under fan for 1-2 hours.
- In the same way, wash and soak chironji in normal water for 2-3 hours. Drain the water and place the chironji on dry kitchen towel and gently rub to get the skin off. Leave this to dry under the fan. Upon drying you can easily remove the skin and use chironji.
- After completely drying chopped almonds and chironji, store them in an air tight jar or you can even fry them in ghee and store them to use later. If you are frying and storing, then place the jar in the fridge otherwise you can leave the jar outside in a clean and dry place.