Sevaiyaan

Sevaiyaan is a very tasty indian milk pudding.

Ingredients:

1) 1/2 cup dry sevaiyaan ( fine indian noodles)
2) 1/4 cup ghee or unsalted butter
3) 1 cup sugar
4) 1 cup milk
5) 1/4 cup condensed milk
6) 1/2 cup of almonds, cashews, raisins and unsalted pistachios
7) 2 spoons grated coconut
8) 5-6 cardamoms
9) saffron to garnish

Recipe:

1) Heat ghee in a pan and add sevaiyaan to it. Keep stirring.
2) Once the sevaiyaans are golden brown in color, add milk and cardamoms to it. Let it cook for
15 minutes. Keep on stirring.
3) While the sevaiyaans are cooking in the milk, heat another pan and dry roast almonds, and cashews for 10 minutes.
4) add sugar, almonds, cashews, raisins and pistachios to the sevaiyaan mix.
5) Keep stirring for 10 more minutes.
6) Add coconut and saffron to it.
7) serve it cool.

Tips:

1) When you roast the sevaiyaans, keep stirring them as they may burn very quickly.
2) When you cook the sevaiyaans in milk, keep stirring in every 3-4 minutes as the milk may burn at the bottom. This will give a burnt aroma to the pudding.
3) add coconut at the very end else it may loose some coconut oil which may give bad flavor to the pudding.

Saboodana Kheer

Hello,

This is my first post to my Blog so I am going to start with something very simple and tasty. Saboodana kheer is a milk pudding generally eaten in fasts or religious ceremonies.

Here is the list of ingredients. This will make 2 cups of saboodana kheer.

Ingredients:

1) 1 cup saboodana

2) 1/2 cup sugar

3) 4-5 cardamom

4) 10-15 raisins

5) 10-15 cashews

6) 5-6 almonds

7) 3 cups of milk

Recipe:

1) Soak the saboodana in one and half cup of water for 2 hours.

2) Put the milk in a pan on medium flame

and let boil for 30 mins. Keep stirring in every 3-4 minutes.

3) Add sugar to milk and continue stirring.

4) Add soaked saboodana to the milk. The saboodana should have become tender after 2 hours of soaking.

5) Add all the dry fruits to the kheer and keep stirring for another 10 minutes.

6) The kheer can be served hot or cold.

The Saboodana kheer is ready to eat.

Tips:

1) The pan you use to boil milk should be thick as a pan with light base may burn the milk.

2) Before boiling milk, make sure your saboodana is soft and tender. If the saboodana is not soft and your milk is boiled, you will have to wait till your saboodana is ready to be added to the milk.

3) Your kheer will not come out good if you add saboodana when they are not soft.