Day Four - Seviyan Halwa (Sweet Vermicelli )

The fourth recipe of Day Four as part of part of 7 days 7 recipes marathon hosted by Nupur is Seviyan Halwa ( Sweet Vermicelli). Basically,Sevaya Halwa is dessert or sweet.
As a kid, my mother would make mouth watering sevayachi kheer (vermicelli sweet) and seviyan halwa. Seviyan is generally made in all Indian homes as desert for occassions.

Here's list of participants for the marathon and the receipes done on Day 1, Day2, Day3 and Day4.

Here's how seviyan halwa is made at our home -
Seviyan Halwa
Ingredients -
Ghee - One big tablespoon
Seviyan ( vermicelli) - 2 cups ( I used brown roasted variety of seviyan instead of white)
Milk - 2 cups (more or less as per thickness required)
Sugar - 3/4
Coconut - 1/3 cup
Cardamom Powder - 1 teaspoon ( finely grounded)
For garnishing -
Cashew nuts (optional)
Method -
Take one big tablespoon of ghee in thick bottom pan (kadhai) and heat it.
Add 2 cups of seviyan and stir continuously for at least 5 mins till seviyan turn hard.
Add 2 cups of milk in the seviyan and stir.
Cover with lid till the seviyan are finely cooked.( for about 7/8 minutes)
If more thickness is required add more milk as per requirement.
Add 3/4 cup sugar and stir . Cover with a lid for 5 mins.
Add 1/3 cup coconut (optional) and mix well.
When the sugar completely dissolves in the mixture, turn off the gas.
After the gas is turned off, add 1 teaspoon of finely grounded Cardamom Powder.
Garnish with cashew nuts or any other nuts or raisins.
Seviyan Halwa is ready to be served.