SEVAI KI KHEER (VERMICELLI DESSERT)

SEVAI KI KHEER (VERMICELLI DESSERT)

Ingredients :

• Sevai or vermicelli     - 50 gms
• Sugar                           - 50 gms
• Milk                             - 1/2 litre
• Cardamom                  - 4 to 5 pieces
• Rasin                           - 25 gms
• Cashew Nuts              - 25 gms
• Ghee                           - 2 teaspoons

Method :

Heat ghee in a thick bottom kadai, cook 50 gms sevian on low flame till it becomes golden brown in colour.

Add rasins and cashew nuts, saute for a while.

Add 1/2 litre milk and bring it to boil on high flame and then low the flame, add cardamom powder in it.

Cook for about 7 to 8 minutes till the quantity of milk reduces to half. Add sugar and mix nicely.

Cook on high flame for just 2 to 3 minutes after adding sugar.

Turn off the gas and serve it in a serving bowl.

Khas Khas Halwa / Burfi Recipe

Recipe for Khas Khas Halwa / Khas Khas Burfi

Khus Khus Halwa is prepared by North Indians during Janamashtami and Navratra Festivals when people are fasting. It is considered 'Phalahaar' i.e can be eaten during fasts. However It is very delicious dessert that can be prepared in any season and served to the guests.

Ingredients

• 100 gm Khus Khus /Posto seeds
• 100 gm Pure Ghee
• 100 gm Sugar
• 1/2 Litre Milk
• 5-6 no. Cardamom

• 25 gm Cashew
• 25 gm Raisins
• 10 gm Pistachios
• 1 Bowl Water

Method

1. Soak Khus Khus in a bowl of Water overnight.
2. Drain Water from Khus Khus and wash soaked khus khus in running water.
3. Grind it to a semi thick paste.
4. Chop cashew and pistachios.
5. heat 20 gm of ghee in a thick bottomed pan and saute chopped cashews and pistachios till light golden brown and keep it aside.
6. Now pour remaining ghee in same pan and melt it.
7. Add khus khus paste and stir continuously for about 10 - 15 minutes till it turns Golden Brown.
8. Add Milk and cook till entire milk dries up and Khus khus starts leaving sides of Pan. Add Sugar and cook again for about 5 minutes
9. Add sauteed cashews, pistachios and raisins and cook for 2-3 minutes
10. Sprinkle Cardamom Powder and empty the prepared dessert in flat bottomed pan.
11. Serve in a bowl as Halwa or cut the pieces of the dessert in Burfi shape and decorate with silver foil and nuts .

Vyanjan Bhartiya Recipes

How to make Sabudana Kheer

How to make Sabudana Kheer

Serving - 4

Ingredients :

Sabudana - 50 gm
Sugar - 50 Gm
Cold Milk - 1/2 litre

Cardamom Powder - 4-5 pieces

Raisins - 25 gm

Water - 200 ml for cooking. 

Method :

1. Wash Sabudana and soak it for 3 hrs in water. Water should cover the Sabudana completely.

2. Heat a Kadhai Pan and Sabudana and 200 ml Water.

3. Cook till water gets absorbed in Sabudana.

4. Add Milk and stir continuously.

5. Add Raisins

6. Once the milk starts to thicken and change colour, add sugar and Cardamom Powder

7. Cook till the Sabudana gets cooked and become transparent.

8. Serve in a bowl.


Vyanjan Bhartiya Recipes

How to make Fruit Custard

How to make Fruit Custard

Serving - 4

Ingredients :

Custard Powder - 2 teaspoon
Sugar - 50 Gm
Cold Milk - 300 ml
Fruits - 1 Banana, 1 Apple and 1 Pomegrenade

 
Method :

1. In a saucepan, mix Custard Powder, Cold Milk and Sugar till Custard Powder dissolve completely
2. Put Saucepan on a Gas Stove at a low flame.
3. Cook for about 5 to 8 minutes till mixture gets thickened. Stir continuously.
4. Cool this custard mixture at normal room temperature.
5. Add chopped fruits in it and refrigerate.
6. Garnish with Pomegranate seeds and serve in a Bowl


Vyanjan Bhartiya Recipes