Description

In a pan dry roast semiya (vermicelli) for 3-5 minutes and keep it aside.

In a separate vessel boil, soy milk for 3 minutes. Add date paste – let it boil for 5 minutes, add jaggery – mix well.

Add the roasted semiya and mix well, let it cook for 5 minutes. Set it aside.

Dry roast the cashews and raisins for 1 minute in a separate pan.

Mix the cashews and raisins with the semiya. Add elaichi powder – mix, transfer to a serving bowl.

Let it cool down for 1-2 hours prior to serving.