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.
|1 cup of semiya (vermicelli)|
|7 cups of soy milk|
|1 cup of water|
|1 cup of date paste|
|1/2 to 1 cup of jaggery|
|1 ounce of cashews (25-30)|
|1 tablespoon of golden raisins|
|1/4 teaspoon of whole elaichi powder|