SEVIYA KHEER
INGREDIENTS
- 2 cups Badam
- 1cup Seviya (Vermicelli) broken into 4 cm bits
- 5 cups milk
- 1/2 cup sugar
- 1/3 cup almonds (sliced)
- 1/4 cup unsalted blanched pistachio, silvered
- 1/2 tbsp rose water
- Silver or gold papper (varak)
METHOD
- Heat the ghee in a heavy bottomed non-stick pan over medium heat and add seviya and fry till golden brown, stirring constantly.
- Pour the milk, sugar, almonds, pistachio and stirring constantly bring to boil.
- Cook for about 20 minutes or until the milk is slightly thickened.
- Cool to room temperature, add rose water and chill thoroughly.
- Stir well and serve the vermicelli pudding in individual bowls with a piece of silver or gold paper (varak).
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