Badami Kewra Sevaiyan
by Tarla Dalal
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Added to 15 cookbooks
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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.
- 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.
- Boil the milk in a deep non-stick pan and simmer on a slow flame for 15 minutes, while stirring occasionally.
- Add the almond paste, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the vermicelli, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
- Add the sugar, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the kewra essence and almonds and mix well.
- Serve warm.
- 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.
Nutrient values per serving
|Vitamin A||411.2 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.3 mg|
|Vitamin B3||0.9 mg|
|Vitamin C||2.5 mg|
|Folic Acid||14 mcg|
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