Seviyan Kheer: A Healthy Milk Dessert

 

My mom once said that as a kid, I always surprised her by changing my food preferences with age. Being a mommy of an 8 year old kid, I now realize how correct she was. When, during her waning days and even till an age of 3 years or more my kid loved rice Kheer, she stopped licking and eating it when she was 4 years old. I was in a fix then. When on festivals and occasions everyone in the family enjoyed chilled rice Kheer, she was the only one not eating. I then tried this Sevaiyan Kheer recipe, made from Bambino sevaiyan which are made from semolina (suji) and my kiddo loves it till date.

 

May be she was bored of one variety and when I changed it a bit, she liked it. I am sharing this recipe with everyone. It is a good way to give kids milk and nuts. It uses very little oil and can be made with jaggery .

 

Ingredients

 

1.25 litres Whole Cream Milk

1/2 cup Sevaiyan

1/4 Teaspoon Oil (olive oil or refined oil)

1/4 cup Water

1/2 Teaspoon Elaichi Powder

1/4 cup Nuts (Almonds, Cashews, Pistachios) either finely chopped or grounded

1/2 cup Sugar or 1/2 cup grated red jaggery (gud)

Pistachio for garnishing

 

Method

 

1- Take a small heavy bottom pan and add oil. When hot, add the sevaiyan and roast it on medium flame for around 2-4 minutes till they are roasted and brown in color. Once done, add water and switch of the gas. Keep it aside. The sevaiyan will absorb the water.

 

2- To another heavy bottom pan, add milk and after one boil, let it simmer and reduce till half its original quantity. To this add nuts and elaichi powder.

 

3- When the milk is reduced to half add the sevaiyan mixture we had in another pan and at simmer, let it cook for around ten minutes till the sevaiyan rises above and the whole mixture is thick.

 

4- Lastly add sugar and again, keep stirring till it dissolves and let it cook for 5 more minutes. If you are using jaggery, add it and switch off the gas and keep stirring till it dissolves.

 

You can serve this kheer by garnishing with pistachios, kesar and silver work. It tastes good at room temperature or when served cold.

 

 

Also read: Soya Masala Rice: A Perfect Sunday Lunch

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Comments (7)



Aditi Ahuja

Wow!!...this post became an article... Thanks babychakra team

Aditi Ahuja

Sounds like so much fun.

Aditi Ahuja

yogini kandre #tagfwd

Aditi Ahuja

Yogini Kandre

Ujjwal Mishra(SuperMommy)

My all time favorite but I use ghee instead of oil

Aditi Ahuja

Yes you can use ghee also but my daughter liked it this way so I started using olive oil...but my mom still uses ghee...guess what after years of eating, when my dad told her that I make it better, she made such a puppy face that we all had a hearty laugh.

Aditi Ahuja

Thanks Anusha!!

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