SEVIYAN / VERMECILLI KI KHEER / DESSERT

SEVIYAN /VERMICELLI KI KHEER

VERMICELLI/SEVIYAN KHEER RECIPE is very easy and simple recipe that can be made at any time. So let us see how to make this recipe in a simple way.

INGREDIENTS :- 

* 1 cup broken vermicelli/seviyan https://amzn.to/47MxE3r  order now 

* 1/2 kg milk

* 5 tbsp sugar (add more or less for your preferred sweetness)

* 2 tbsp ghee/clarified butter

* 1/4 small tsp green cardamom powder

* 10-12 almonds (roasted or chopped)

* 5 to 6 cashew nuts( roasted or chopped

*  8to 10 kismis as per your choice 

METHOD:-

1. Heat ghee in a pan. Now add the vermicelli/seviyan and fry till they become golden brown, remove from the pan, and keep aside.

2. Now in a deep pan, Pour the milk and let it come to a boil.

3. Add seviyan, lower the flame and let the milk simmer for 10-12 minutes till the seviyan gets soft and cooked.

4. Add sugar and mix well. At last add cardamom, chopped almonds, cashew nuts or any dry fruits.

5.  Serve the seviyan kheer hot, warm or cold.

Phool Makhane Ki Kheer (Lotus Seeds)

PHOOL MAKHANA KI KHEER

Phool makhana is also called lotus seed. It is very healthy and nutritious sweet dish.  Mostly people make on the NAVRATRI FESTIVAL Or when they are on fast Its taste is like that MILK RABRI and very simple recipe. Let us start to make PHOOL MAKHANA KI KHEER

Ingredients :-

• Milk - 1 liter
• Makhana (Lotus fruit) - 30-40 grams (Cut each lotus fruit in four pieces) (1 cup)
• Cashew Nuts - 20-25 (cut each cashew in 5 to 6 pieces)
• Dried Raisins - 4 tbsp (50 grams) (Remove the stems and clean with cotton)
• Almond - 20-25 (Cut them lengthwise in 7 to 8 pieces)
• Chironji (charoli) – 1 tbsp
• Sugar - ½ cup (100 grams)
• Cardamom - 5-6 (Peeled and grinded)

METHOD :-

How to make Dry fruits Kheer:-

* Take any utensil with heavy bottom and add milk. Keep it on flame for boiling.

* After the milk has boiled, put all the dry fruits in the milk and stir with the stirring spoon and mix.

* Cook the kheer on low flame for half an hour, and keep stirring after every 2 to 3 minutes. 

* When kheer  becomes thick, You can test it by letting the kheer fall from the stirring spoon. Dry fruits and milk should fall together.

* Now add sugar to the kheer and let it cook for another 3 to 4 minutes. 

* The kheer is ready now. Turn off the flame.

* Mix ground cardamom in the kheer with a stirring spoon.

* Take out the Makhana ki kheer  in a bowl 

* Serve it  either hot or cold depending on your choice

SWEET DISH (GAJAR HALWA)

GAJAR KA HALWA

Now winter is started and in this season red carrot is available 

in the market. People like very popular and delicious desert  Gajar Halwa which is usually prepared in winter season Let us come we also try to make this sweet dish.

INGREDIENTS:-

* 1 kg - Carrot washed before shredded  

* 3/4 cup sugar

* 2 tbsp ghee

* 1/2 tsp cardamom powder

* 15-20 raisins soak in water for few minuts

* 10 cashew Nut & almonds

METHOD:-

* Heat ghee in a thick bottom kadahi & roast the cashew nut and almonds.Set aside for the garnish

* Place shredded carrot in the kadahi(Wok). Cook carrot & stir continuously to ensure water doesn't burn in the bottom of kadahi

* Stir & fry carrot for about 7 to 8 minutes. Carrot should be tender and slightly changed in colour

* At this point add sugar And let it cook until sugar syrup is soaked.

* Add Khoya (Mawa) and ghee in this stage . Roast khoya with gajar for 5-6 minutes until halwa starts to leave the side of frypan

* Add cardamom powder and stir for few seconds 

* Switch off the flame

* Now Gajar halwa is ready, serve and enjoy hot sweet gajar halwa.

NOTE:- It can also keep in refrigerator and eat for a week

TO MAKE CONDENSED MILK AT HOME

HOW TO MAKE CONDENSED MILK

Some times condensed milk is used in sweets chocolate etc. It is available in the market but somewhere it is not available.So it is very easy to prepare at home. Let us make condensed milk

INGREDIENTS:-

* 1/2 kg Amul milk

* 1 Pinch baking soda

* 1/2 cup(100 gm) sugar

METHOD :-

* Boil milk in a pan and after boiling add sugar & baking soda in it
* stirring continuously. when milk become reduce and thick, put 1or 2 drops in a plate
* check it with the help of finger and thumb for one thread is in drops
* Keep stirring by spatula up to the bottom
* keep in mind that consistancy of milk should not freezing condition
* when milk consistancy reaches in form of condensed milk, switch off flame
* let it cool, keep in air tight container
* Whenever You want to make sweets chocolates etc use it

Note :-
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P.S.  The image in the blog are for representational purpose only

KAJU BURFI (CASHEW NUT)

KAJU BURFI

NAVARATRI SPECIAL

Sweets are main attraction of Indian dishes. In India there are different type of sweets. It is served after meal. During fast many type of sweets are made in Indian festival. That is why kaju burfi is for navratri special because it is very simple and easy. 

INGREDIENTS : -

* Milk 200mili litre

* Cashew nut 250gm

* Suger 250gm

METHOD : -

* Clean &wash cashew nut very well. Grind cashew nut with milk in mixer to form a paste.

* Now put this paste in a heavy bottom wok (kadahi) and add sugar . Mix it well.

* Cook it well until it starts boiling 

* Stir continuously on low flame till it takes a form of solid dough.

* Switch off the flame & let dough cool

* Next grease the plate with ghee.

* Put dough on this plate and roll it with help of roller. Keep the size of thickness 1/8 "and 1/4" length.

* Depend on your choice either you can decorate silver leaf or not.

* After cool cut it in diamond shapes

* Kaju Burfi is ready & it can store for few days

P.S.  The image in the blog are for representational purpose only