KEMAMI SEVIYAN

Vermicelli cooked in ‘Kemam’- Sugar syrup-a must in every household on Eid.

Preparation Time: 30 minutes
Cooking Time: 1 hour
Serves: 12
 
Recipe Ingredients:
700g Sugar
500g Khoya
2 ½ cups Milk
2 ½ cups Water
500g Very Fine Vermicelli
250 g Pure Ghee
½ cup Fox Nuts (makhana), Chopped
50 g Cashew nuts
50g Almonds
50 g Raisins
50g Chopped dried Coconut
25g Pista, cut in slivers
2tsp Kewra water
½ tsp saffron
1tsp Cardamoms powder
½Nutmeg, grated
Edible silver foil (chandi ka varq). As required
 
Method:
 
In a pan, mix together the sugar, khoya, milk and 1 ½ cup water. Place the pan on heat and cook till the mixture thickens and attains a 2 string consistency or till the mixture bubbles.
Heat 50g ghee in a pan. Fry the chopped coconut and other dried fruit in the ghee one by one, separately. In the end fry the chopped makhana and remove.
In another pan, add the remaining ghee and roast the seviyan on low heat till dark brown. Remove from heat, sprinkle 1 cup water, cover and set aside for 20 minutes.
Add the sugar syrup to the roasted seviyan and mix well. Put the pan back on medium heat. Add all the fried ingredients and stir.  Simmer for another 5-6 minutes and remove from heat.
Soak the Saffron in luke warm milk for 10 minutes.
Add the Kewra essence, saffron soaked in milk, and sprinkle the nutmeg and green cardamom powder.
Cover the pan and leave to stand for at least 2 hours. Fluff and serve.
To serve: Ladle the seviyan into a serving bowl and decorate with Pistachio slivers and silver varq.

FACEBOOK COMMENT

IMAGE GALLERY

OTHER RECIPES

» CHATPAT – MUTTON BY ASHIT
CHATPAT – MUTTON

» Sesame Seed & Sweet Potato Rolls with Tangy Tomato Sauce and Star Anise Fried Rice.
Taste and health go hand in hand in this little used ingredient.

» Smiley Sandwiches
Appeals to the eyes and kids love its taste too

» Gatte Ki Subzi
A delightful dish of boiled gram flour dumplings in a low-fat yoghurt sauce from regal Rajasthan!

» Grilled Salmon with Broad beans (starter, continental)
A simple yet effective dish to begin a meal.

» Jaan-E-Maan with Saffron Rice & Salan
A traditional Awadhi dish dug out from the secret kitchens of Awadh

Sign In


Not a member? To save, upload and share recipes.
Log In | Join Now
Member Recipe
» bhakadwali...

Author of the Recipe: reetika varshney

Eating Well Guide (BHF)


Read the BHF Eating Well Guide recommended by our guest Nutritionists from the UK. Wishing you Happy and Healthy cooking!
Read Book | Read More
Cookbook by Pankaj Bhadouria
Cookbook by Pankaj Bhadouria
read more...
Let us know what you think...
Post your Feedback
Brand Pankaj Bhadouria

Life always gives big opportunities in the form of small hints. The big move in Pankaj Bhadouria’s life came with a small step when she decided to leave her successful teaching career spanning over 16 years and enter India's 1st televised cookery reality show - MasterChef India on the leading GEC - Star Plus. And as they say, fortune favours the brave, Pankaj went on to become a worthy winner and with it India's first ever MasterChef. The comfort of the classroom gave way to the adulations, accolades and a host of achievements. Pankaj hosted her first cookery show - "Chef Pankaj ka Zayka" on Star Plus during Sep-Oct 2011 where she showcased her passion for cooking. The success of this daily show added another flavor to her sweet success.

Read more...
YouTube Channel
for more video of recipes click here
Contact Us  |  Disclaimer  |  Privacy Policy  |  Sign In
copyright © 2017 pankajbhadouria.com. all rights reserved