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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4 tbsp almond (badam) paste , refer handy tip
1/4 cup blanched , peeled and sliced almonds (badam)
a few drops kewda essence
1 tsp ghee
1/2 cup vermicelli (sevaiyan) , broken into pieces
5 cups full-fat milk
5 tbsp sugar

  1. Heat the ghee in a broad non-stick pan, add the vermicelli and sauté on a slow flame for 2 to 3 minutes. Keep aside.
  2. Boil the milk in a deep non-stick pan and simmer on a slow flame for 15 minutes, while stirring occasionally.
  3. Add the almond paste, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  4. Add the vermicelli, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
  5. Add the sugar, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  6. Add the kewra essence and almonds and mix well.
  7. Serve warm.

Handy tip:

  1. To make 4 tbsp of almond paste, soak 15 almonds in enough hot water and keep aside for 20 minutes. Drain, peel and blend to a smooth paste using ¼ cup of water.
RECIPE SOURCE : Mughlai KhanaBuy this cookbook
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