Sevian Di Kheer - Vermicelli Pudding

Title:
Sevian Di Kheer - Vermicelli Pudding

Yield:
6 Servings

Categories:
Pudding,
Ethnic




Ingredients:





     1    Stick butter


     6 oz Sevian; broken into 3 inch


          -pieces


     4 c  Milk


     1 pt Whipping cream


   1/2 c  Raisins


   1/2 c  Sugar


     4    Almonds (optional) peeled


          -and thinly sliced






 Melt butter in a large heavy bottomed pot. If you use a light pot, the milk


 will likely burn at the bottom. Over low heat stir vermicelli into butter


 until it turns lightly brown. Pour in the milk and stir over medium heat


 until the milk boils. Put in the raisins, almonds and sugar. Continue to


 cook under low heat for 10 minutes. Add whipping cream and continue to cook


 for a couple of minutes. Serve hot or chill in fridge for an hour before


 serving.


 


 From: Sanjiv Singh - Recipe from Dalbir Chadda. - This has been my all time


 favorite dessert. Ever since I was very little, I can remember asking for


 seconds and thirds. What makes this dessert unusual is that it is not as


 sweet as most Indian desserts and is fairly simple to make. Make sure that


 the vermicelli is very fine. The very fine vermicelli that can be bought at


 Chinese stores is OK but it is best made with "sevian" that you can buy at


 an Indian store.


 


 Busted and entered for you by: Bill Webster


 Posted to MC-Recipe Digest V1 #889 by Bill Webster 
on


 Nov 08, 1997