Eid is a an important religious holiday celebrated by Muslims worldwide that marks the end of Ramadan, the Islamic holy month of fasting . For me and many like me it means delicious muglai food and mouth watering Sewai or as we call it Semiya.
My semiya is no where near to the way it is prepared in traditional muglai procedure but its what I have had all my life and learned. Hopefully someday I would learn the real muglai procedure and sucessfully prepare it. But it then here is my recipe for Semiya.
- Semiya ( Vermicelli) : 1 cup
- Milk: 2 cups
- Sugar: 1/2 cup adjust as per taste
- Ghee: 4 tbsp
- Dry fruits: a handfull ( cashew, kishmish (resigns) )
- Cardamon : 2 crushed
- Saffron: few strands
- Salt : a pinch
In a pot heas 1 tbsp of ghee and fry the dry fruits in it till the kishmish is puffed up. Don't do it on high heat else the ghee will burn and there by leaving a burning smell in the dry fruit.
Remove the fried cashew and kishmish in a plate and heat rest of the ghee in the same pot, again on low heat.
Add the vermicelli to the ghee and fry till it turns slightly golden brown.
In the mean while heat milk in microwave or another pan ( which ever is convenient and easy for you).
As the vermicelli turns golden brown add the hot milk to it along with sugar, pinch of salt, crushes cardamon, and bring it to a boil.
Lower the heat and add the saffron strands, dry fruits and cook on low heat till the vermicelli is cooked through.
Keep string in between.
Once the vermicelli is cooked, turn of the heat and enjoy your semiya.
Now my semiya tends to thicken up after it cools down as the vermicelli absorbs all the liquid, reheating a little helps but we are kind of in a habit of finishing before it gets there. But you can always add little more milk while cooking and it should be just fine.
Hopefully you enjoy this version of semiya and do let me know if you know how to make traditional Eid Ki Sewai.
Till then Happy Blogging