Vermicelli – 2 cups
Sugar –1 cup
Ghee – 3 tblsp.
Water – 2 cups
Green cardamom – 5 nos. (powdered)
Break the vermicelli into medium sized pieces.
In a toap, heat the ghee on a medium flame. When hot, add broken vermicelli and roast for a couple of minutes till the vermicelli is light brown in colour.
Add water and powdered green cardamom and let the vermicelli cook on a medium flame.
When the water dries up, add sugar; Keep stirring lightly till the sugar caramelizes.
Allow the sugar syrup to be absorbed by the vermicelli. When done, place the toap on a tawa and lower the flame. Allow the Mithi Seyun to simmer.
After 5 minutes, remove and serve piping hot.