| 4. Meethi Sukhi Seviyan (Sweet Vermicelli) |
| Ingredients |
Amount |
| wheat, vermicelli (Shevaya / Siwain) |
1 katori (45g) |
| Sugar* |
½ katori (75g) |
| Green Cardamom (Chhoti Illaichi) |
1-2 skinned and crushed |
| Ghee |
3 tsp (15g) |
| Water |
2-2 ½ tea cup (300ml) |
|
|
| |
| Method |
| |
| |
Make sugar syrup by boiling sugar, water and crushed cardamom together. Remove
from fire. Keep the sugar syrup aside. |
| |
Fry vermicelli in ghee on slow fire in a kadhai till brown. |
| |
Add sugar syrup. Boil. Keep covered on slow fire till the syrup is dry and the
vermicelli is cooked. Serve hot. |
| |
|
| Variation – You may use 2-3 drops of rose essence in place of cardamom for aroma. |
| Serving: 4 persons |
| Nutritive Value |
| Serving |
Energy
(kcal) |
Protein
(g) |
CH0
(g) |
Fat
(g) |
Na
(mg) |
K
(mg) |
Phos
(mg) |
Iron
(mg) |
Ca
(mg) |
| 1 |
148 |
1 |
27 |
4 |
4 |
16 |
11 |
0.4 |
5 |
|
| |
| |
Suitable for renal failure patients, hypertensive with or without edema. |
| |
Unsuitable for patient with uncontrolled Diabetes |
| *Should be avoided by diabetics. In place of sugar, diabetics can make use of ‘Sugar
free’. |
|
