23 April 2014

Sev Ni Kheer (Sweet Vermicelli in Saffron Milk)

It's been a while since I posted.

 Here is a comfort dish made from wheat vermicelli and saffron infused sweet milk with nuts as garnish. 
Have it for breakfast hot or warm or serve it as a dessert!




Sev Ni Kheer (Sweet Vermicelli in Saffron Milk)

Ingredients:
1 litre milk (full fat)
1 big pinch of saffron
5 tablespoonful of sugar (Add less sugar first and adjust to your taste)
2 handfuls of roasted fine vermicelli or plain vermicelli
Handful of nuts: chopped cashews, slivered almonds, pistachios.
1 small handful of raisins (optional)
½ cup grated fresh paneer* (optional)
3 pods of cardamoms
Little bit of mace (jaiphal) to grate on top of kheer

Method:

Roast the nuts in little ghee till they become slightly toasted.
Add raisins and roast
Keep the nuts and raisins aside
Add the saffron to ¼ cup water milk to infuse colour for about 10 minutes
In a wide pan, heat milk, add sugar, cardamoms and saffron milk.
Keep on stirring till it boils then lower heat and stir for another 10 minutes
Add the grated paneer, roasted Sev, and 1/3 of the nuts and raisins.
Cook for a further 5 minutes then remove from heat.
Grate a bit of jaiphal (mace) on top
Serve hot, warm or chilled with a sprinkling of the nuts and raisins on top.
Note as it cools down, it thickens so add a bit of milk if you want to when serving.
*{Make paneer by splitting ½ litre milk by adding little vinegar in hot milk and straining the solids}