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Seviyan recipe by Asma Khan

Nassima Rothacker








Ingredients



4 whole blanched almonds
4 shelled pistachios (or ½tsp slivered pistachios)
1 tbsp fresh coconut (optional)
100g roasted seviyan or fine vermicelli
1.Meanwhile, heat half the ghee or butter in a frying pan and flash-fry the seviyan with the cloves and cardamom pods, then add to the boiling milk.
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Preparation time
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Yield
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Cooking time
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Preparation time
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