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Badami Kewra Sevaiyan


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Badami Kewra Sevaiyan

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 16 cookbooks   This recipe has been viewed 50471 times

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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Badami Kewra Sevaiyan recipe - How to make Badami Kewra Sevaiyan

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings

Ingredients
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
Method
    Method
  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:
    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.


Nutrient values (Abbrv) per serving
Energy478 cal
Protein13.6 g
Carbohydrates37.2 g
Fiber0.2 g
Fat24.6 g
Cholesterol40 mg
Sodium48.4 mg

RECIPE SOURCE : Mughlai KhanaBuy this cookbook
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Reviews

Badami Kewra Sevaiyan
5
Payal Parikh 86
 on 18 Apr 17 09:42 PM


A perfect sweet recipe the Mughlai style, the flavours and textures are just perfect,vermicelli gives this recipe a nice mouthful and kewda essence gives a good taste.
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