Seviya Kheer


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  • 2 cups Badam
  • 1cup Seviya (Vermicelli) broken into 4 cm bits
  • 5 cups milk
  • 1/2 cup sugar
  • 1/3 cup almonds (sliced)
  • 1/4 cup unsalted blanched pistachio, silvered
  • 1/2 tbsp rose water
  • Silver or gold papper (varak)


Step 1

Heat the ghee in a heavy bottomed non-stick pan over medium heat and add seviya and fry till golden brown, stirring constantly.

Step 2

Pour the milk, sugar, almonds, pistachio and stirring constantly bring to boil.

Step 3

Cook for about 20 minutes or until the milk is slightly thickened.

Step 4

Cool to room temperature, add rose water and chill thoroughly.

Step 5

Stir well and serve the vermicelli pudding in individual bowls with a piece of silver or gold paper (varak).

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