The holy
month of Ramzan is the purest of fastings that I have known. I guess the beauty
of this month lies in the constant dedication, following of the rules and the
belief that you are becoming a better self of yourself! As much as I love the
traditions of people keeping the fastings, the food that is made as part of Iftari
excites me the most!
Seviyan is
one of the sweet dishes that is cherished in all religions equally. My mom
makes it a lot of times with all the richness of dry fruits and ghee in it. The
beautiful part is that we all have different versions of it at each house. I
have always been used to eating the milky kheer version of seviyan that is
sweet, delicate and yum!
As it’s the
month of Ramzan I couldn’t stop myself from making this one once again as a
part of celebration for my friends who are into fasting!
Here is a
short recipe that I use while making seviyan kheer at home!
Ingredients:
2 tbsp ghee
(large spoonfuls)
1 cup
roasted seviyan (vermicelli)
2-3 tbsps
chopped dry fruits (cashews, almonds & pistachios)
½ cup sugar
1 ltr milk
A few
saffron strands
Method:
1. In a hollow
pan, take the 2 tbsps ghee and roast the vermicelli to form a very light
brownish colour. Roasted vermicelli is available in the market readily too. I
prefer a slight roasting of these too. Now add in the dry fruits and cook for a
minute.
2.Add one
litre milk to the seviyan and start boiling it. After the mix has boiled, keep
it on medium flame and let it cook with occasional stir. Seviyan will start
absorbing the milk and it will reduce the milk into half.
3. After the milk
has dried half, add sugar and saffron strands. Cook a few more minutes and your
seviyaan is ready!
*You can also
add khoya for a good texture but I prefer the non-khoya version kheer!
The mix of
delicate flavours brings out a beautiful taste that is hard to let go! Do try
this recipe and cherish the festival vibes!
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