August 26, 2011
Seviyan is a sweet dish that is made from vermicelli and milk. It is not only cooked on the special occasion of EidulFitr, but also taken as a dessert after a normal, everyday meal. It is equally popular among Hindus and Muslims in India. It has a rich sweet taste and can be very easily cooked with the least effort. Its ingredients are easily available in the market. It is also less time consuming as compared to other desserts. The article brings you the recipe to make delicious and yummy Seviyan at home. Go ahead and enjoy it with your loved ones.
Recipe of Seviyan
• 50 gm Vermicelli Noodles (Seviyan)
• 2 tbsp Raisins (Kishmish) (optional)
• 2 tbsp Nuts - Almonds & Pistachios (optional)
• 2 Cardamoms (powdered)
• 1/2 tin Condensed Milk
• 1/2 liter Whole Milk
• 1 tbsp Pure Ghee or Butter
• Heat pure ghee or butter in a pan; fry the Vermicelli until light brown.
• Bring milk to a boil. Add condensed milk, vermicelli and cardamom powder to it and mix well.
• Cook for 2 to 3 minutes or until the vermicelli becomes soft. Take out in bowls, top with raisins and nuts and serve.
1 pack ate Vermicelli
1-gallon fresh whole milk
20 cloves whole cardamom pods
1/2-teaspoon cardamom powder
1 cup slivered almond, cashews and pistachios
1/2-cup fresh cream
1/2 teaspoon saffron strands
3 tablespoons charoli nuts
1/2-cup light brown raisins
1/2-teaspoon rose water
How To Cook: Fry the vermicelli in the butter until well browned but not burnt. Fry on low heat until all the butter is dried. Add in 1/4-cup sugar and fry again. Add in the whole milk cup by cup, stirring constantly, and bring to boil. Add in the raisins, whole cardamom, and 1/2 cup slivered almonds, cashews and pistachios, and the remaining sugar. Reduce the heat and thicken the sheer korma to three-strand consistency, letting the milk boil until it is halved. The vermicelli must be very soft by now. Quickly add in the rose water, charoli and fresh cream and let simmer covered for 10 minutes. Garnish with the saffron strands and powdered cardamom, and serve immediately.
Sufi Malpua is a sweet dish made from milk, maida (flour) and sooji (rava). Widely popular amongst the Muslim community around the world, the dish is especially made on the festive occasion of EidulFitr and served to family and friends. One of the many dishes cooked on the time of festivities, it is popular across parts of India, irrespective of what religion one practices. It requires few ingredients and can be cooked very easily. The article suggests the correct recipe for making the sweetly delectable Sufi Malpua. Try the recipe to make the best Malpuas ever for your loved ones.
Recipe of Sufi Malpua
• 1 liter Milk
• 1/4 cup Maida
• 1/4 cup Suji
• Boil the milk till it reduces to ½ its quantity.
• Roast the rava till light brown.
• Add the roasted rava to the milk, along with maida. There should be no lumps. It should be a smooth pouring consistency.
• Heat the ghee.
• Take the batter in a glass. Pour in circular movements into the ghee, to form a small pancake. Cook for a few seconds and then turn over.
• Take care that the pancake does not become crisp and hard.
• Make sugar syrup of 1 thread consistency. Dip the malpuas in the syrup and lay out on a plate.
RasMalai is dumplings made from cottage or riccotta cheese soaked in sweetened, thickened milk delicately flavored with cardamom. Serve it chilled and garnished with slivers of dried fruit.
• Paneer made from 1 liter of milk (recipe below)
• 1 liter full cream/ whole milk
• 1/2 cup sugar
• 1 tablespoon cardamom powder
• 4 cups water
• 1 cup sugar
• 1/2 cup thinly sliced almonds or pistachios
• Mix the water and 1 cup of sugar in a pan and boil till all the sugar is dissolved. Turn off the fire and keep syrup aside.
• Knead the Paneer (How to make Paneer) in a platter till very smooth. Make into balls slightly smaller than the size of a walnut and flatten slightly in the center.
• When the Paneer balls are made, reheat the syrup to boiling, then simmer and gently drop in the Paneer balls. Cook for 10 minutes. Turn off fire.
• In another pan boil the 1 litre of full cream milk with the 1/2 cup of sugar, till reduced/thickened to 75 per cent of its original volume. Turn off the fire, add the cardamom powder and mix well.
• Add the syrup soaked Paneer balls (after draining) to the milk mixture and chill for a few hours.
• Before serving, garnish with slivers of dried fruit.