Seviyan Kheer Recipe



The Seviyan Kheer recipe is delicious because it uses the vermicelli, which we normally eat on salty dishes, for a delicious dessert. This is a recipe very similar to rice pudding, but with vermicelli. It is prepared by boiling vermicelli with milk and sugar, and flavoring prepared with cardamom, raisins, saffron, cashews, pistachios or almonds. Usually it is served during dinner or just for dessert.

In India it is usually prepared on special occasions. It is a dessert that is made in almost all the houses and it is served very habitually in the festivals of India, for a party or celebration and as a dessert after meals, since it is a very fresh and that feeds sufficiently. In the temples of the south of the country it is served as an offering to the gods.

I tried it one time I went to North India and I loved it. I found it so exquisite that the lady who took care of us and who was the owner told me that it was very simple to make and it was the first desserts that I made when I could barely cook. Sometimes a little cream is added to make it even creamier. And, although most of the time is made with rice, there are some recipes that use vermicelli for example.

The sugar used is usually normal white sugar, although it can also be added mostly as a decoration on the surface brown sugar. Some recipes incorporate fresh fruit like cherries, giving the kheer a delicate pink color. You can even substitute cow's milk for coconut milk or almonds. I take advantage now to show you this rich and appetizing dessert.


Preparation Time: 10 mins
Cooking time: 30 mins
Servings: 4 servings
Calories per serving: 125 calories per 100 gms


Ingredients:

4 cups milk
1 cup condensed milk
2 cups broken vermicelli
4 tbsp sugar
1 tsp cardamom powder
4 oranges
1 tsp saffron
2 tbsp almonds, pistachios, cashews, raisins
1 tsp vanilla essence

Recipe Method:

Peel the skin of oranges and remove the thin transparent coating from each orange segment and shred it.

In a deep thick pan, add the milk and seviyan and bring it to a boil. Reduce the heat to medium and start stirring. Add the condensed milk and stir and reduce to half the original quantity.

Thicken the milk till it changes it’s colour to a nice cream colour, stirring in between to prevent the milk from sticking to the bottom of the vessel. Add the shredded orange, sugar, cardamom powder and saffron powder, lower the flame and cook for 15 minutes.

Cool to room temperature and chill in fridge for 4 hours and serve chilled topped with nuts and vanilla essence.


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