Dessert Special Recipe - Meethi Seviyan / Sweet Vermicelli/Kheer - Smart Kitchen

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    340 gm (2 cups) fine grained semolina (rava)
    170 gm (1 cup) fresh grated coconut (you can also use frozen)
    100 gm (1/2 cup) ghee (or use 1/3 cup)*
    330 gm (1 1/2 cups sugar)
    250 ml (1 cup) water
    1/4 tsp saffron strands
    7 to 8 cardamom pods, ground
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    20 raisins

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    - In a large bowl, mix the semolina and coconut, cover and keep aside for about 1/2 hour to 2 hours.
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    Ingredients/Method

    1 cup vermicelli
    2-4 tbsp oil
    1/2 tsp hing/ asafoetida
    1 tbsp dried curry leaves
    1 tsp mustard seeds and 1 tsp cumin seeds
    1 tsp chilli powder
    2 tbsp grated ginger
    1 small piece of onion chopped
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    1 tsp Turmeric ( Haldi)
    1/2 cup peas and 1 cup ribbon Carrot
    1/4 cup Cashews
    2 tbsp lemon juice
    2 tbsp crushed peanuts ( roasted or unroasted)

    Method:
    - Boil vermicelli. Make sure that you put them in hot water. As soon as they are tender, run them under cold water. do not overcook or they will become mushy.
    - Next in a pan, heat oil. When the oil is hot, add asafoetida, unroasted peanuts, mustard seeds and cumin . Give them 30 secs and add ginger and onion. Mix well.
    - Add veggies and salt, chilli powder and Turmeric. Mix and cook until almost done.
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