Sawayiaan – Kanafeh Style
Ingredients
Base
- 3 Cups vermicellis Sewiyaan (measure after crushing)
- 3/4 Cups Sugar Powdered/Icing
- 1/2 Cup Nuts Chopped (Almonds etc)
- 100 gms Butter
- 2 - 3 Green Cardamoms
- 1 Cup Milk
Topping
- 1 kg Milk
- 5 - 6 Tablespoon Powdered Milk Or Khoya
- 2 Tablespoon Flour
- 1 Tablespoon Corn Flour
- 3 - 4 Green Cardamoms Ilaichi
- 1 Piece Dry Coconut Soaked and peeled
- 1/2 Cup Almonds
- 2 Tablespoon Pistachio
- 2 - 3 Tablespoons Cashew Nuts
- 200 ml Cream
- 4+2 Tablespoon Sugar Powdered
Servings:
Instructions
Preparing Base
- Add all the ingredients from the Base section to the chopper except milk. Chop theml
- Turn the chopped material in a pan and fry it over medium heat
- Add 1 cup milk and cover the pan and cook over low heat until the rawness of vermicellis is gone
- Fry once again
- Grease a pan and press the cooked vermicellis to make a base
Preparing Topping
- Blend all the ingredients from topping section except sugar and cream
- Cook them over high heat by stirring continuously till it comes to a boil. Lower down the heat and cook till it thickens like custard. Add 4 Tablespoons (or as desired) sugar and cook until the mixture is quite thick. Let the mixture cool
- In a bowl, beat cream with 2 Tablespoons of sugar
- Add in the cooled custard mixture and beat well
- Pour the mixture over the prepared base and garnish it with nuts
- Chill it in the refrigerator till the mixture sets
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