This Parsi speciality is usually served for special occasions, but it’s a favorite anytime.

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SEV Serves 6
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INGREDIENTS
125 gms fine vermicelli
2-3 tbsp butter
1 cup sugar
1/4 cup milk
1/4 cup water
1 tbsp rose water
2 tbsp almonds, blanched and slivered
2 tbsp sultanas (kishmish)
1 tsp crushed nutmeg

PREPARATION
Melt the butter in a pan and lightly fry the vermicelli till it turns light brown. Set aside.

In another bowl boil together the water, milk and sugar, till it thickens to a syrup.

Add the vermicelli and gently simmer till all the liquid has evaporated. Add the sultanas, rose-water and a pinch of salt if required and stir for a minute.

Garnish with almond slivers and powdered nutmeg. Serve on its own or with sweetened yoghurt.

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