Ingredients
- 1 cup bambino Sevaiyaan
- 2 table spoon Ghee
- 2-3 table spoon KesarSharbat (Guruji)
- ½ tsp. of Cardamom Powder
- 1 table spoon BadamSharbat (Guruji)
- 8-10 almonds chopped
- Pinch of orange colour (food grade)
- Sugar if needed
KesariSevaiyaan
- Heat ghee in a heavy bottomed Kadai.
- Add vermicelli & stir on medium flame.
- Heat for 3-4 minutes till it Turns light brown.
- Add 1 Cup of water & bring to boil.
- Lower the flame.
- Cover the kadhai and cook till sevaiyaan are soft & water is absorbed.
- Check sevaiyaan.
- Add badam, cardamom powder &colour.
- Cook till dry and then remove from Burner.
- Add KesarShartbat& keep aside for 1-2 minutes.
- Garnish with thin sliced almonds.
- Serve hot.