Lachcha simai

 LACHCHA SIMAI



Lachcha simai, also known as laccha seviyan, is a popular sweet dish, especially during Eid in India. It's a dessert made from fine, roasted vermicelli noodles that are layered and served with milk, nuts, and other toppings. The process is a combination of cooking and layering to create a beautiful and flavorful treat.

Ingredients

 * For the Simai:

   * 1 cup roasted lachcha simai (you can find these pre-roasted in most Indian grocery stores)

   * 1 tablespoon ghee (clarified butter) or butter

   * 1/2 cup sugar (adjust to your taste)

   * 1/4 cup water

   * 2-3 green cardamom pods, crushed

   * A few drops of rose water or kewra water (optional)

 * For Toppings:

   * 1/2 cup chopped nuts (almonds, pistachios, cashews)

   * 2 tablespoons raisins

   * Slivered almonds and pistachios for garnish

   * Sweetened condensed milk or rabri (thickened sweetened milk) for serving

Instructions

Part 1: Preparing the Roasted Simai

 * Roast the Simai (if not pre-roasted): If you are using raw, non-roasted lachcha simai, break it into smaller pieces. In a pan, melt the ghee over low heat. Add the broken simai and roast it, stirring constantly, until it turns a light golden-brown color and becomes fragrant. This step is important for getting the right flavor.

 * Make the Sugar Syrup: In a separate small pot, combine the sugar and water. Add the crushed cardamom pods. Bring the mixture to a boil, stirring until the sugar dissolves completely. Turn off the heat and stir in the rose or kewra water if you're using it.

 * Combine: Pour the sugar syrup over the roasted simai in the pan. Mix well, making sure every strand is coated. Let the mixture sit for about 5 minutes to allow the simai to absorb the syrup and become soft.

Part 2: Layering and Serving

 * Create the Layers: In a serving dish or individual bowls, create a base layer of the sweetened lachcha simai.

 * Add Toppings: Sprinkle a generous amount of chopped nuts and raisins over the simai layer. You can create multiple layers of simai and nuts for a more intricate presentation.

 * Chill and Garnish: Let the dish cool down to room temperature. For a truly decadent treat, you can add a layer of rabri (a thick, sweet milk-based cream) or simply pour sweetened condensed milk over the top just before serving.

 * Serve: Garnish the top with slivered almonds and pistachios. Serve the lachcha simai either at room temperature or chilled. It's a wonderful dish to serve as a dessert or a special treat.


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