SEWAIYAN KHEER
Ingredients-
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Haldirams sewaiya (Vermicelli )- 200gm
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Sugar syrup-200 gm
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Cinnamon sticks-1 no(1/2 inch by 1 inch)
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Bay leaf – 2 no
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Green cardamom- 2 no
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Haldirams desi ghee- 100 gm
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Haldirams vital milk- 1.5 ltr
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Almond slivers- 5 gm
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Cahewnut broken(4 piece)- 10 gm
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Kishmish- 10 gm
![SEWAIYAN KHEER](https://www.haldirams.com/media/wysiwyg/d89fc239392fdc81eedbed1f6dffdc4e.jpg)
![SEWAIYAN KHEER](https://www.haldirams.com/media/wysiwyg/kesar-modak-final-1.jpg)
![SEWAIYAN KHEER](https://www.haldirams.com/media/wysiwyg/irina-tRJaP1B3u2A-unsplash.jpg)
Method-
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Take desighee in a thick bottomed vessel. Heat it on slow flame. Put cahewnut fry till golden brown. Remove using a perforated spoon on a kitchen towel so that extra ghee is drained. Keep aside.
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Add vermicelli in the same pan , keep the gas on slow flame sauté it till golden brown. In the mean time boil the milk in another vessel with bay leaf, cinnamon sticks and green cardamom.
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Now add boiled milk and sugar syrup to the vermicelli and cook until the vermicelli turns soft. Remove whole spices from milk before mixing to vermicelli
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Add nuts . Cool it.
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Serve chilled