Tuesday, 23 September 2014

From tomorrow "Navratri" is starting. Its a festival dedicated to the worship of the Hindu deity "Godess Durga".
"Nav-ratri" means "Nine-Nights"
Navratri is celebrated in myriad ways, by the Hindus across India.
While in the western state of Gujarat, its a nine-day carnival, with glowing city lights, scintillating dance performances and grooving music. The performance of Garba, a popular folk dance of Gujarat, is the highlight of the celebrations of Navratri in the state.
I have always loved dancing to the beats of garba and dandiya since my childhood. :D

After Navratri we have many festivals coming in October like Dussehra, Diwali and Bhai-Dooj.
So, I thought of sharing Sevaiyan/Vermicelli Kheer Recipe, a Indian dessert made during festive occasion!

So here we go....

"SEVAIYAN or VERMICELLI KHEER" RECIPE




INGREDIENTS:

Sevaiyan/ Vermicelli- 1/2 cup
Milk- ½ L
Mithai Mate- 2 tsp
Sugar- 4 tbsp or ½ cup
Clarified butter/ Desi ghee- 1 tbsp
Cardamom Powder- 1½ tsp
Dryfuits of your choice:
Cashew nuts- 8 (roasted and chopped)
Almonds- 8-10 (roasted and chopped)
Chironjee/ Buchanania lanzan- 2 tsp
Dates- 1-2 or 1tsp (deseeded and chopped small)
Raisins- 2 tsp (soaked in lukewarm water. This helps in swelling them up)

METHOD:

  1. Heat clarified butter/ghee in a pan. Now add the sevaiyan (vermicelli) and roast it on a medium flame till it turn golden brown.
  2. Pour milk in the pan and let it come to a boil first.
  3. Then lower the flame and let it simmer, add sugar, cardamom powder and mix well.
  4. Let the seviyan(vermicelli) kheer simmer for 5-7 minutes till it gets cooked and the milk thickens a little. Mithai mate or condensed milk can be added to enhance the taste and thickness.
  5. Add the roasted chopped dryfruits and switch off the gas.
Serve the sevaiyan/vermicelli kheer hot, warm or cold. In anyway you like :)