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Badami Kewra Sevaiyan
Tarla Dalal
16 December, 2014
Table of Content
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
27 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
37 Mins
Makes
4 servings
Ingredients
Main Ingredients
4 tbsp almond (badam) paste , refer handy tip
1/4 cup blanched , peeled and sliced almonds (badam)
a few drops kewra essence
1 tsp ghee
1/2 cup vermicelli (semiya) , broken into pieces
5 cups full-fat milk
5 tbsp sugar
Method
- To make 4 tbsp of almond paste, soak 15 almonds in enough hot water and keep aside for 20 minutes. Drain, peel and blend to a smooth paste using ¼ cup of water.
- Heat the ghee in a broad non-stick pan, add the vermicelli and sauté on a slow flame for 2 to 3 minutes. Keep aside.
- Boil the milk in a deep non-stick pan and simmer on a slow flame for 15 minutes, while stirring occasionally.
- Add the almond paste, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the vermicelli, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
- Add the sugar, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the kewra essence and almonds and mix well.
- Serve warm.
Badami Kewra Sevaiyan recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 478 cal |
| Protein | 13.6 g |
| Carbohydrates | 37.2 g |
| Fiber | 0.2 g |
| Fat | 24.6 g |
| Cholesterol | 40 mg |
| Sodium | 48.4 mg |
Click here to view Calories for Badami Kewra Sevaiyan
The Nutrient info is complete
Payal Parikh 86
March 13, 2013, 9:59 a.m.
A perfect sweet recipe the Mughlai style, the flavours and textures are just perfect,vermicelli gives this recipe a nice mouthful and kewda essence gives a good taste.
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