Categories: Desserts, Indian 
      Yield: 1 servings 
  
      2 c  Sewian (vermicelli) 
  3 1/2 c  Milk 
    3/4 c  Sugar 
    1/4 ts Water (or 6-8 small. 
           Cardamom seeds) 
           Ghee 
  
  1. fry the sewian in hot oil till golden brown. 
  2. Heat the milk to boiling and add the sewian. Cook till the milk is 
  reduced by half. 
  3. Add sugar and cook on slow fire till creamy, about 25 minutes. 
  4. remove from fire. Add in rose water.  Decorate with blanched finely 
  shredded almonds and pistachio nuts.  Silver leaves if desired. 
   
  Recipe By     : Somesh Rao