Badami Kewra Sevaiyan
by Tarla Dalal
Seviyan is used by most of us to prepare kheer. This recipe uses almond paste for thickening the kheer. This paste also adds a different flavour. Essence of the highly scented kewra flower has been used as flavoring along with lots of chopped almonds. Kewra essence is readily available at most provision stores.
Badami Kewra Sevaiyan recipe - How to make Badami Kewra Sevaiyan
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
4 tbsp almond (badam) paste , refer handy tip
1/4 cup blanched , peeled and sliced almonds (badam)
a few drops kewda essence
1 tsp ghee
1/2 cup vermicelli (sevaiyan) , broken into pieces
5 cups full-fat milk
5 tbsp sugar
Method
Handy tip:
- Method
- 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.
Handy tip:
- Handy tip:
- 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.
Nutrient values per serving
| Energy | 478 cal |
| Protein | 13.6 g |
| Carbohydrates | 37.2 g |
| Fiber | 0.2 g |
| Fat | 24.6 g |
| Cholesterol | 40 mg |
| Vitamin A | 411.2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.3 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 2.5 mg |
| Folic Acid | 18.8 mcg |
| Calcium | 553.3 mg |
| Iron | 1.2 mg |
| Magnesium | 94.2 mg |
| Phosphorus | 387.9 mg |
| Sodium | 48.4 mg |
| Potassium | 331.9 mg |
| Zinc | 0.4 mg |
Outbrain
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.