Thursday, January 20, 2011

Indian Sweet---Sevia, Shemai, Vermacelli


There are many types of indian sweets. Some are easy to make while others take a bit more planning and preparation. This particular sweet is one of those simple yet delicious ones that leave you craving more. 

Sevia can be bought at any indian grocery store and come in different varieties. There is thin, thick, light, dark, roasted, unroasted. For this particular preparation, I used the thin, orange kind. Also, many people like to condense their milk some more and end up with a thick, creamy base, which can be easily done by boiling the milk longer. I myself, prefer the lighter, thinner, milk that can be drunk instead of just spooned.  

Ingredients
2 tbsp ghee
1/2 packet of sevia
3 cups of whole milk
1/4 cup evaporated milk
1 cup sugar or to taste
1 pinch cardamom seed powder
handful pistachios broken down



Method

1) In a medium saucepan, bring the milk to a boil and reduce heat to a medium and cook stirring often for 7-10 mins
2) Meanwhile, in a shallow pan, roast the sevia and pistachios lightly on a medium heat in the ghee until slightly brown, taking care not to break them up too much. Set aside in serving dish.
3) After 10 minutes of boiling the milk, add the evaporated milk, sugar and cardamom powder and pour over the fried sevia.
4) Cover with tight fitting lid and let stand for 15 minutes. The sevia will soak in the milk and become soft.
5) Serve chilled.


Happy Cooking!

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