Introduction:
The Seviyan Kheer recipe combines the fragile formation of roasted vermicelli with milk creaminess, sprinkling elevated and crunchy almonds by aromatic spices. This dessert is a comfortable and festive treatment for family gatherings or a simple night with a cozy night.
Ingredients:
- Sevai (vermicelli): 1 cup (preferably thin variety)
- Milk: 4 cups
- Sugar: 1/2 cup
- Ghee: 1-2 tablespoons
- Cardamom powder: 1/4 teaspoon
- Chopped nuts:
- Almonds - 1/4 cup
- Cashew - 1/4 cup
- Raisins: 2 tablespoons
- Saffron Strands: A few strands (optional to add aroma and color)
- Water: 1/4 cup
Instructions:
- Roast the Seviyan:
- In a wide, heavy bottomed pan, add ghee and heat it on the medium.
- Once heated, add the Seviyan and shake it on medium lower heat. Stir constantly until it is mildly browned . Be careful to burn it. This step enhances its taste and ensures that the vermicelli does not become cool later.
- Transfer the roasted Seviyan to the plate and place it on the side.
- Prepare the base of the milk:
- In the same pan, pour in the milk and then bring it to a gentle boil over medium heat.
- Once boiling, reduce the heat. To prevent any layer from sticking to the bottom, stir sometimes , simmer for 3-4 minutes.
- Adding Seviyan to milk:
- Now slowly add the roasted Seviyan to boiling milk, stirring constantly.Let the mixture to simmer over low heat for about 8-10 minutes. Seviyan will soften and absorb milk creaminess.
- If using saffron, add strands at this stage to insert its color and aroma into the Seviyan .
- Sweet and taste:
- Stir in sugar and mix well until it is completely dissolved.
- Add cardamom powder to Kheer, gives a subtle spice profile to the dessert.
- Continue to simmer for extra 2-3 minutes so that all flavors are harmonious.
- Garnishing:
- Heat a teaspoon of ghee, in a small pan or as a final step. Fry a little until the chopped almonds and raisins are golden and do not crumble.
- Sprinkle these fried almonds and raisins on the Seviyan before serving.
- For additional touches, you can drip a little more ghee or add a few additional saffron strands to the top.
- Serving Suggestions:
- Depending on your choice, serve your Seviyan pudding warm or cool. Cold pudding makes a fresh dessert on a hot day, while hot pudding comforts during a cool evening.
- Garnish with some additional slivers of almonds or cardamom powder for elegant finish.
Ultimate ideas:
Seviyan pudding easily transforms simple ingredients into luxury sweets that not only make the palate happy, but also a touch of tradition. Its creamy, aromatic and subtle sweet character makes it an invited treatment for any occasion. Enjoy the process, experiment your favorite nuts or add a turn with a splash of rose water and enjoy the versatile charm of this dessert!
