Seviyan/Vermicelli Mithai (With Evaporated Milk)

Prep time:10 mins

Cooking Time:20 mins

Total Time:30 mins

Servings:around 15 pieces

Seviyan/Vermicelli Mithai is a scrumptious dessert/sweet that is quick to make for parties or festivals. Here in this recipe, just for a change evaporated milk has been used. Usually store bought condensed milk is used. As you bite into a piece of this mithai you feel the crispiness of the vermicelli.The heart of this sweet lies in the crispy golden roasted vermicelli .

Ingredients:

100 gram seviyan (vermicelli) fine variety; preferably roasted
1/2 cup sugar
1/2 cup evaporated milk ( I used Rainbow brand)
2-3 tbsp ghee
1/4 cup desiccated coconut
1/4 cup coarsely ground almond and pistachios(mixed)
1/2 tsp crushed cardamom

Method:

Organise all the ingredients.

In a non stick pan heat evaporated milk and sugar on medium flame.

Once the evaporated milk starts to boil, reduce flame to low and continue to simmer for 10 minutes till it thickens. The milk will be very sticky to touch at this stage. Put off the flame. This is a good substitute of condensed milk

In another non stick pan take some ghee and roast on low flame the crushed vermicelli till golden colour.

Add the crushed cardamoms, desiccated coconut and the coarsely ground nuts and roast the vermicelli for 1 or 2 minutes more.

Now add 2-3 tbsp of the thickened sweet evaporated milk ....which is now equivalent to condensed milk

Mix the vermicelli with this milk. If need be add more of this milk.

Grease a thali or try and turn the vermicelli mixture onto it.

Spread the mixture uniformly and level it out. Garnish with some more nuts and set well.

When the mixture is slightly cool cut into pieces and leave to set.

After 2-3 hours when the mithai is firmly set, you can devour it alongwith your family and friends