Seviyan Kheer
04-09-2024
www.kitchenfoodrecipes.com
Ingredients:
1 cup seviyan (vermicelli)
4 cups full cream milk
¼ cup sugar (adjust to taste)
2 tablespoons ghee (clarified butter)
8-10 almonds, slivered
8-10 pistachios, slivered
4-5 cashews, chopped (optional)
4-5 raisins (optional)
½ teaspoon cardamom powder
A pinch of saffron strands (optional)
2-3 tablespoons condensed milk (optional for creaminess)
Instructions:
Roast the Seviyan
Heat 2 tablespoons of ghee in a heavy-bottomed pan over medium heat.
Add the seviyan and roast them, stirring continuously, until they turn golden brown and fragrant. Be careful not to burn them. Set aside.
Boil the Milk
In a separate pot, bring 4 cups of milk to a boil.
Once the milk starts boiling, reduce the heat and let it simmer for 5-7 minutes until it thickens slightly. Stir occasionally to prevent the milk from sticking to the bottom.
Cook the Seviyan
Add the roasted seviyan to the simmering milk.
Cook on low heat for 8-10 minutes, stirring frequently, until the seviyan softens and blends with the milk.
Sweeten and Flavor
Stir in the sugar and mix well until it dissolves. If you prefer a creamier texture, add 2-3 tablespoons of condensed milk.
Add cardamom powder and saffron strands (if using) for a rich flavor and color.
Cook for another 5 minutes, letting all the ingredients meld together.
Garnish
In a small pan, lightly roast the almonds, pistachios, cashews, and raisins in a bit of ghee until golden.
Add the roasted nuts and raisins to the kheer, saving a few for garnishing.
Serve
Remove from heat and transfer the Seviyan Kheer to serving bowls.
Garnish with the reserved slivers of almonds and pistachios.
Serve warm or chilled, depending on your preference.
Enjoy this creamy, festive Seviyan Kheer—perfect for celebrations or a special dessert!
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