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Wednesday, 15 April 2015

Seviyan Kheer (Vermicelli Pudding)

          This is a traditional Indian dessert that is prepared during all occasions. It is a very easy and a simple dessert which can be made in no time. This delectable and creamy sweet dish can be had as it is or with poori / paratha which is my personal favourite.

          As time was a constraint, I prepared this kheer with some evaporated milk which gave it a thick creamy texture very quickly. I garnished with sliced almonds, raisins and few strands of saffron. The quantity of vermicelli can be adjusted accordingly. Here in this recipe I have used very fine Seviyan and made a pudding / porridge like consistency.

  • 1 cup fine vermicelli (loosely packed)
  • 1 1/2 cups milk
  • 2 cups evaporated milk
  • sugar to taste
  • 1 tsp. ghee
  • 2 green cardamoms, crushed
  • 2 tbsp. chopped almonds
  • 2 tbsp. raisins
  • pinch of cardamom powder
  • 1 tbsp. rose water
  • few strands of saffron

          Chop the almonds finely and keep aside. Soak the raisins in water for 10 minutes. Drain and keep aside.

           Heat ghee in a non-stick pan and saute the vermicelli for a few seconds till it turns slightly brownish in colour. Keep aside.
          Bring the milk to a boil. Add the evaporated milk and the cardamoms and bring it to a boil. Add the fried vermicelli, chopped nuts and raisins (leaving few to garnish).
          Simmer on low flame for 2-3 minutes. (It does not too long to cook as I have used very fine seviyan).

          Add sugar and continue to simmer till it is dissolved. Switch off the flame. Add the cardamom powder and rose water and mix well. Serve, garnished with the chopped almonds, raisins and saffron.

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