seviyon ki nazakat By Sahiba Malhotra

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seviyon ki nazakat

Winner - Your Recipe Contest Week 2

Perfect dish for summers, people who are bored with usual seviyan, They can have it in form of icecream and chilled mousse.
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Serves

4 Servings

Cooking Time

2 hours

Meal Type

DESSERT

Rate This Recipe8

INGREDIENTS

  • 1.5 cup of seviyan/vermicelli
  • 3 tbsp ghee
  • 1 cup full cream milk
  • 1 cup full fresh heavy cream
  • 10-15 saffron strands
  • half cup sugar
  • 1 cup water
  • 1/4 cup of chopped almonds & cashews
  • silver/gold varak
  • 100 Gms condensed milk

PREPARATION

  1. 1

    This dessert has 3 layers, 1st -Seviyan mousse, 2nd -Seviyan, 3rd -Seviyan Icecream.
  2. 2

    1st - Roast 1.5 cup of seviyan in a pan with 3tbsp of desi ghee, once it changes colour and well roasted, set aside half of the seviyan, divide into 2 parts.
  3. 3

    Take one sauce pan, boil 1 cup of milk and 1 cup of heavy cream, add 15 kesar/saffron strands, add 100gms of condensed milk, one part of roasted seviyan, stir well & let it cool completely.
  4. 4

    Now Grind this mixture until you get the mousse consistencAgain divide this mousse into 2 part1st part need to keep it in refrigerator to cool.
  5. 5

    2nd - 2nd part of mousse need to freeze like an Ice cream in your favourite mould till it sets completely or atleast for 3 hours.
  6. 6

    3rd - Take one pan, add 2nd part of roasted seviyan now, add 1 cup of sugar syrup (1cup of water + sugar as per taste), chopped almonds, chopped cashews and cover with lid till seviyan gets soft and with no moisturLet it cool for 20 minutes at room temperature.
  7. 7

    Now plate the dessert starting with chilled mousse, 2nd layer would be seviyan and top with our frozen seviyan icecream.
  8. 8

    Finally decorate with silver/gold varak, serve immediately.....
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