Tuesday, April 28, 2009

seviyan kheer or vermicelli kheer...

after posting about my experiences in banaras this recipe of seviyan kheer or seviyan payasam seems very apt as i always feel that you can get the best dry vermicelli in banaras only....here i have to make do with whatever is available.


banaras is the place for different types of seviyan and you get the best seviyan at daalmandi market......all sorts of thin n crisp seviyan to make the best sheer khurma possible......they make it in circles......almost looks like discs of delicate threads......... and it is arranged in a very tempting way in street shops there......sukhi seviya with lots of dry fruits is my favorite but i cook it very occasionally as it is very heavy on calories........

but sheer khurma or light n thin seviyan kheer is easy n quick to make and interestingly arvind can have it for breakfast, lunch or dinner .....all by themselves...........or as a dessert as everybody else enjoy it...........

it is so esy to make .....just heat some ghee( 2 tbsp) in a pan and tip in a cup of broken seviyan into it and fry till golden brown.....it is better to keep the flame low as it allows uniform browning.........pour in full cream milk into the pan( 1 litre) and let it boil while stirring constantly......it is done as soon as it starts boiling........cream can be added to make it really rich but that is optional...........some chopped nuts and it is ready.......serve it hot , warm or chilled........cardamoms or rose water can be added if you like.....i like it as it is..........

i like it hot or warm as i feel the ghee used in frying the seviyan tastes better when hot and the saundhi khushbu is more profound that way.......on the other hand arvind likes it chilled.......

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