Badami Kewra Sevaiyan


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Seviyan is used by most of us to prepare kheer. This recipe uses almond paste for thickening the kheer. This paste also adds a different flavour. Essence of the highly scented kewra flower has been used as flavoring along with lots of chopped almonds. Kewra essence is readily available at most provision stores.

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Makes 4 servings
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1/4 cup vermicelli (sevaiyan) , broken into pieces
5 cups full fat milk
4 tbsp almond (badam) paste , refer handy tip
1 tsp ghee
1/2 cup sugar
a few drops kewra water
1/4 cup blanched , peeled and chopped almonds (badam)
of edible silver leaf (vark) for the garnish

  1. Heat the ghee in a deep pan, add the vermicelli and sauté till it turns light golden in colour. Keep aside.
  2. Boil the milk in a broad non-stick pan and allow it to simmer for 15 minutes.
  3. Add the almond paste, mix well and allow it to simmer for 2 more minutes.
  4. Add the vermicelli, cover it with a lid and simmer for another 3 to 4 minutes.
  5. Add the sugar and cook till the sugar dissolves.
  6. Add the kewra essence and almonds and mix well.
  7. Serve hot or cold garnished with edible silver foil.

  1. Handy tip: To make 4 tbsp of almond paste, soak 6-7 almonds in lukewarm water for about an hour, then drain, peel and blend to a smooth paste using very little water.
RECIPE SOURCE : Mughlai KhanaBuy this cookbook
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