Sevain
Ingredients
250 gms semolina vermicelli
1 litre milk
2 cinnamon sticks (1 inch each)
125 gms sugar
50 gms clarified butter
30 gms dry coconut (grated)
1/2 water
1.5 gms cinnamon powder
50 gms almond flakes
12 juliennes of dry dates
Method
Take the milk in a pot on medium heat, add cinnamon sticks, bring to a boil, add sugar and stir until sugar is dissolved. Strain to a new bowl.
Take the clarified butter in a pan and put on medium heat. Add the vermicelli and grated coconut and stir and roast until vermicelli is golden brown. Add water, stir well; add cinnamon powder, stir, reduce heat to low. Add the milk, increase heat to medium and continue to simmer for three-four minutes, stirring occasionally.
Transfer to a bowl, garnish with almond flakes and dry dates and serve at room temperature.
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