Badami Kewra Sevaiyan

by Tarla Dalal

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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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Preparation Time: 10 mins
Cooking Time: 25 mins
Makes 4 servings
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Ingredients

1/4 cup vermicelli (seviyan) , broken into pieces
5 cups full fat milk
4 tbsp almond (badam) paste , refer handy tip
1 tsp ghee
1/2 cup sugar
a few drops kewra water
1/4 cup blanched , peeled and chopped almonds (badam)
of edible silver leaf (vark) for the garnish

Method

Heat the ghee in a deep pan, add the vermicelli and sauté till it turns light golden in colour. Keep aside.
Boil the milk in a broad non-stick pan and allow it to simmer for 15 minutes.
Add the almond paste, mix well and allow it to simmer for 2 more minutes.
Add the vermicelli, cover it with a lid and simmer for another 3 to 4 minutes.
Add the sugar and cook till the sugar dissolves.
Add the kewra essence and almonds and mix well.
Serve hot or cold garnished with edible silver foil.

Tips

Handy tip: To make 4 tbsp of almond paste, soak 6-7 almonds in lukewarm water for about an hour, then drain, peel and blend to a smooth paste using very little water.

RECIPE SOURCE : Mughlai Khana