Jhatpat Meethi Sevviyan (Quick Fix Sweet Vermicelli)...never stop at one!!

Jhatpat Meethi Sevviyan (Quick Fix Sweet Vermicelli)…unlike the Meethi Sevviyan served on Eid this one is made with water instead of milk and requires much less effort...and thus perfectly suited for not just special occasions but everyday fare or those sudden dessert cravings...Indian dessert in a jiffy...What more could one ask for?? J

Jhatpat Meethi Sevviyan (Quick Fix Sweet Vermicelli)

Ingredients:

• Roasted Vermicelli, 1 cup
• Water, 2 cups
• Sugar, 1/2 cup
• Salt, a pinch
• Green Cardamom, 2-3
• Nuts of your choice, I used only cashews you can use slivered almonds and/or pistachios as well, a handful
• Raisins, a handful (by now you know both of us don’t like raisins so I skipped)
• Desi Ghee, 2 tbsp

Instructions:

Heat the ghee on low heat in a heavy bottom pan.

Once hot, add in the cashews. Stir till the cashews turn pale golden on all sides, remove with a slotted spoon and keep aside.

In the same pan, add in the vermicelli. Continuously stir and roast the vermicelli till it turns light golden brown, about 3-4 minutes.

Increase the heat to medium high and add the measured out water, salt and green cardamoms.

After water comes to a rolling boil, reduce the heat to medium low and cover the pan. Let it cook till almost all the water is absorbed and the vermicelli is soft. (There needs to be still some water left or else the sugar will clump up)

Add the sugar, raisins, stir well and cover the pan. Let the vermicelli cook till all the sugar is melted and water has been absorbed. ( Just like rice)

Remove the pan from heat and let it rest covered for about 10 minutes.

Fluff with a fork and add the fried cashews, almonds etc. and serve immediately.

Notes:

• If you want to add saffron – dissolve a few strings of saffron in a couple of tablespoons of warm water and add along with sugar.

• You can sprinkle a pinch or two of cardamom powder on top right before serving

• You can add a drop or two of Kewra essence/ Screw Pine essence right before serving.

Meethe Chawal /Gur Waley Chawal (Sweet Jaggery Rice)..Happy Baisakhi!!

Meethe Chawal /Gur Waley Chawal (Sweet Jaggery Rice)…my first ever Baisakhi post J…Baisakhi - Punjabi New Year and the crop harvesting festival. And, of course, no celebration in Punjab (or any part of India for that matter!!) is complete without food, drink and the spirit of sharing joy and love…growing up, Meethe Chawal was a must on Baisakhi and so here it is...here's to health, happiness and love to everyone J

Meethe Chawal /Gur Waley Chawal (Sweet Jaggery Rice)

Ingredients:

• Rice. 1 cup washed and soaked for 30 minutes.
• Gur/Jaggery, Grated using a box grater or chopped into small pieces, ¾ cup 
• Water, 2 ½ cups
• Fennel seeds, 1 tsp
• Bayleaf, 1
• Green cardamom, 2-3
• Cinnamon, 1” stick
• Cloves, 3-4
• Nuts of your choice, I used only cashews you can also add almonds, a handful
• Raisins, a handful (by now you know both of us don’t like raisins so I skipped) 
• Desi ghee, 2 tbsp

Instructions:

Add 2 ½ cups water and fennel seeds in a pan and bring to a boil. Cover and simmer for 10-15 minutes. Measure and transfer 2 cups into a bowl.

Add the grated jaggery to the hot water. Stir till the jaggery completely melts and keep aside. The water needs to cool to add to the rice later.

Wash rice under cold running water and soak for about half an hour. Drain and keep aside.

Heat the ghee on low heat in a heavy bottom pan. 

Once hot, add in the cashews and almonds. Stir till the nuts change colour to pale golden on all sides, remove with a slotted spoon and keep aside.

In the same pan, add bayleaf, green cardamoms, cinnamon and cloves. Stir for about 4-5 seconds and add in the drained out rice.

Stir till all the rice is well coated with ghee and start turning translucent.

Increase the heat to high and using a strainer, add the jaggery water to the rice (do strain to remove the fennel seeds and any impurities left behind in the jaggery)

Bring to a boil, add in the raisins and most of the fried nuts.

Lower the heat, cover and let it cook till all the water is absorbed and rice is completely cooked.

Remove the pan from heat and let it rest covered for about 10 minutes.

Fluff with a fork and garnish with the remaining fried nuts and serve immediately.

Notes:

• Some people don’t use fennel seeds and some use only fennel seeds. Your option completely but the jaggery and fennel combination is a match made in heaven.

• As a kid, I didn’t like the smell and the taste of the spices with this rice, so a special batch was made for me without adding bay leaf, green cardamoms, cinnamon and cloves.

• You can skip the spices completely if you want. Add a little orange zest instead (or not)

• You can add a cup of grated carrots to the rice if you want or about a 1/4 cup of chana dal (soaked for about 4-5 hours)