PUDDINGS - SEVIAN
Kheer (Vermicelli Pudding)
1 stick Butter
2 handfuls very fine vermicelli
4 cups Milk
1 pint Whipping cream
1 handful Raisins
3 tblsp Sugar
4 Almonds, peeled and thinly sliced
Melt butter in a pot. Break vermicelli into 3 inch pieces. Over low heat stir vermicelli into butter until it turns light brown. Pour in the milk and stir over medium heat until it boils. Put in the raisins, almonds and sugar. Continue to cook under low heat for 10 minutes. Add whipping cream and continue to cook for a couple of minutes. Remove from heat and, when cool, chill in the refrigerator before offering.
Meethi Sewai
Milk 4-1/4 cups
Sewian 3/4 cup
Ghee 1 tbsp.
Sugar 1/2 cup
Cardamom powder 1/4 tsp.
Sliced cashew nuts and almonds 3 tbsp.
Raisins 1 tbsp.
Heat ghee in a kadhai and fry the sewian over medium heat until golden brown in color. Add milk, cardamom powder, sliced cashew nuts, raisins and bring it to boil. Reduce the heat and cook until the mixture becomes thick and creamy. Add sugar and stir well. Refrigerate till chilled. Garnish with sliced almonds, and offer.
Semiya Ki Kheer
Semiya or vermicelli 200 gms
Milk ½ cup
Sugar ½ cup
Green cardamom 1 tablespoon
Ghee 2 tablespoons
Raisins ¼ cup
Condensed milk ½ cup
In a dish take the ghee, semiya, cashews, raisins and cook on high for 4 minutes with stirring in between. To this add the milk, condensed milk, and cook on high for 3 minutes. Add the sugar and cardamoms and cook on medium power for 8 minutes till the kheer turns thick. Serve hot or cold as desired.
Sevian
½ cup Sevian
1 tsp. Ghee
1-1/2 liters whole Milk
½ cup Sugar
1/2 cup sliced Almonds
1/4 cup sliced Pistachios
Heat the ghee and fry the sevian until browned. Add milk, stir well and cook till the mixture is thick and reduced to less than half its quantity. Add the sugar and stir till the sugar is dissolved. Add almonds and pistachios. Stir well. Remove from heat. Serve warm or chilled.
Seviyan
Seviyan (vermicelli) 1-1/4 cups
Ghee ½ cup
Jaggery 2 tablespoons
Sugar ¾ cups
Ground cardamom seeds 1 teaspoon
Nutmeg ½ teaspoon
Sliced almonds 1/8 cup
Raisins 1/8 cup
Pista 1/8 cup
Charoli 1 tablespoon
Khoya ½ cup
Put sugar, a little water and jaggery on low heat. Remove from fire and set aside. With ghee fry the vermicelli till golden color. Add the prepared syrup, cardamom and the nutmeg. Mix well and cook on slow fire till it is dry. The seviyan should be separate and not sticking together. Serve garnished with the almonds, khoya and raisins.
Sewian (Vermicelli)
2 cups Sewian (vermicelli)
3-1/2 cup Milk
3/4 cup Sugar
1/4 tsp Rose water (or 6-8 small cardamom seeds)
Ghee for frying
Almonds and pistachios for garnish
Silvar varak
Fry the sewian in hot ghee until golden brown. Heat the milk to boiling and add the sewian. Cook until the milk is reduced by half. Add sugar and cook on low heat until creamy (about 25 minutes). Remove from the heat. Add in rose water. Decorate with blanched finely shredded almonds and pistachio nuts and silver leaves if desired, and offer
Sheer Khorma
½ cup thin Vermicelli
6 cups milk
1-1/4 cups sugar
¼ cup cashewnuts chopped
¼ cup almonds (soaked and chopped)
¼ cup dates chopped
6 cardamoms, powdered
4 tsp ghee
1 cup water
Fry the nuts in a little ghee. Make a sugar syrup (one string consistency). Fry the vermicelli in the remaining ghee until golden brown. Boil the milk until it is thickened to half the quantity. Add the fried vermicelli to the milk and cook. Do not allow lumps to form. Add sugar syrup and cook for a while until it comes to a homogeneous consistency. Sprinkle cardamom powder. Garnish with fried nuts. Serve hot or chilled.
Sheer Khurma
Milk - 4-1/4 cups
Sliced Almonds - 15
Sliced Pista (pistachios) - 15
Sliced dry Dates - 10
Charoli - A handful
White Khuskhus (poppy) - 2 spoons
Roasted vermicelli - 1/2 cup
Cinnamon - 2 inches, ground
Cardamon - 5
Sugar to taste
Ghee - 2 tblsp
Fry the cinnamon and cardamom in ghee. Add milk and boil. Add ingredients one by one except Vermicelli. Boil till the milk is thick. Now add sugar and white Khuskhus and boil for 7 minutes. Last, add vemicilli and boil for 2 minutes. Remove, garnish, and offer.
Sweet Vermicilli
1 stick butter
2 handfuls very fine vermicelli
4 cups Milk
1 pint Whipping cream
1 handful Raisins
3 tblsp Sugar
4 Almonds, peeled and thinly sliced
Break vermicelli into 3 inch pieces. Over low heat stir vermicelli into melted butter until it turns light brown. Pour in the milk and stir over medium heat until it boils. Put in the raisins, almonds and sugar. Continue to cook under low heat for 10 minutes. Add whipping cream and continue to cook for a couple of minutes. Remove from heat and, when cool, chill in the refrigerator before offering.
Vermicelli Fruit Kheer
Milk 6 cups
Fresh chopped fruits 2 cups
Sugar 1 cup
Thin vermicelli 1 cup
Cream 1 cup
Ghee 2 tabs
Vanilla essence 1/2 tsp
Gently break the vermicelli into smaller pieces. Fry in ghee till pinkish in colour. Set aside. Cook the milk, stirring all the time till it is reduced to half the quantity. Add the fried vermicelli and cook the kheer till it becomes thick. Reduce the flame and add the sugar a little at a time. Do not allow the kheer to burn. Let it cool and mix in the cream, the fruits and essence. Serve chilled. (Adding all the sugar at once to the simmering kheer tends to curdle it. Hence add the sugar a little at a time).
