Rate this Article:
PrintAROMATIC DRY VERMICELLI DESSERT
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- To make the khoya, bring the milk to the boil in a large heavy saucepan, watch carefully.
- Lower the heat and simmer for 30 minutes, stir occasionally, until the milk is reduced to a quarter of its volume. The milk should resemble a sticky, soft dough.
- Heat the ghee in a heavy-based saucepan and fry the vermicelli for about 1 minute, stir continuously to prevent burning. Set aside.
- Blend the khoya with the evaporated milk, saffron and add to the vermicelli, return to the heat and stir around for another 3 minutes. Transfer to a serving dish.
- Boil the sugar and water together until reduced by almost half, thick and syrupy.
- Pour this syrup over the sevian and serve hot, decorated with flaked almonds and slivered pistachio nuts.
INGREDIENTS
- Khoya (Thickened Milk)
- 1 litre milk
- 75 grams pure ghee
- 250 grams Indian vermicelli (sevian)
- 200 ml evaporated milk
- 2 teaspoons ground saffron strands
- 200 grams sugar
- 500 ml water
Decoration
- 50 grams flaked almonds
- 50 grams unsalted pistachio nuts, boiled, peeled and slivered
5 comments for “Aromatic Dry Vermicelli Dessert”
What's new @ lekhafoods.com
©Copyright 2012, lekhafoods, All Rights Reserved
Hey what a brilliant post I have come across and believe me I have been searching out for this similar kind of post for past a week and hardly came across this. Thank you very much and will look for more postings from you. Ritalin bestellen
Thank you very much for this great post. San Antonio estate sales
https://www.hasbihal.org/