Seviyan Kheer Food
INDIAN VERMICELLI MILK PUDDING -- SEVIYAN KHEER OR PAYESH
Make and share this Indian Vermicelli Milk Pudding -- Seviyan Kheer or Payesh recipe from Food.com.
Provided by DebySharma
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- I simmered 1 lit of milk in a pot for at least 20 -25mins. Never bringing it to a boil, but on simmer only so that the water content reduces in the milk and we have a more condensed version of it. After about 15 minutes, I added 4 Tbsp of sugar and kept stirring the milk. After 25 mins, I added 3 pods of green cardamom, 2 bay leaves, and a handful of raisins. Then plopped in the Vermicelli and mixed the ingredients.
- Before adding these, I had fried the Vermicelli, Cardamom and Bay Leaf in a separate pan, with a little bit of Oil or Ghee. I had lightly fried the Vermicelli into a medium brown color.
- I turned off the flame, and added about 50g of brown jaggery Gur , and closed the pan with a lid, to allow the flavor to infuse and the jaggery to melt. With the flame on, the jaggery would have curdled the milk, but this pudding tastes great with the jaggery.
- Transfer into a bowl and add a few pistachios on top. It can be eaten warm, but it tastes even better after chilling for a few hours.
Nutrition Facts : Calories 493.8, Fat 16.6, SaturatedFat 10, Cholesterol 52.6, Sodium 131.4, Carbohydrate 72, Fiber 2.1, Sugar 21.2, Protein 15.4
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- Roast the Seviyan. In a heavy-bottomed pan or skillet over medium heat, add the Ghee and melt it completely. To the hot Ghee, add the Seviyan (broken vermicelli). Roast Seviyan on a low to medium-low heat, while continuously stirring. Continue stirring and roasting until the Seviyan strands turn golden brown. Once roasted, transfer to a plate and reserve along with the Ghee
- Making the Seviyan Kheer. In large pot over low heat, add the milk. Simmer the milk on low to medium-low heat. Stir occasionally so that the milk does not stick to the bottom of the pan. Let the milk come to a boil. Once the milk comes to a boil, add the sugar and mix until the sugar completely dissolves. Add the cashews and almonds, stir well. Add the cardamom powder, followed by the roasted Seviyan. Cook the Seviyan Kheer mixture for about 4 to 5 minutes, or until the Seviyan are soft. The Seviyan need to be completely soft. As they soften, they will thicken the milk and make it rich and creamy. Once the milk has thickened and the creamy texture is achieved, switch off the flame and add the raisins. Mix the Kheer well and taste for sugar. You can add more sugar as per your desired taste.
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