Zarda Seviyan
Servings - 2 - 3
INGREDIENTS
Desi ghee - 2 tablespoons
Vermicelli - 250 grams
Warm water - 40 milliliters
Saffron - 1/4 teaspoon
Sugar - 120 grams
Water - 250 milliliters
Cardamom powder - 1/4 teaspoon
Nutmeg powder - 1/4 teaspoon
Pistachios - 30 grams
Almonds - 35 grams
Dried dates - 40 grams
Khoa - 70 grams
Pistachios - for garnishing
PREPARATION
1. Heat 2 tablespoons ghee in a skillet, add 250 grams vermicelli and roast until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. In a bowl, add 40 milliliters warm water, 1/4 teaspoon saffron and mix it well.
4. Soak for 20 minutes.
5. Take a skillet, add 120 grams sugar, 250 milliliters water and stir continuously until the sugar is fully dissolved.
6. Then, add the roasted vermicelli and mix it well.
7. Add 1/4 teaspoon cardamom powder, 1/4 teaspoon nutmeg powder and mix it again.
8. Bring it to a boil.
9. Add 30 grams pistachios, 35 grams almonds and mix it well.
10. Now, add prepared saffron water and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Now, add 40 grams dried dates and mix it well.
13. Add 70 grams khoa and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Remove it from heat.
16. Garnish with pistachios.
17. Serve.
Rabri Seviyan Katori
Servings - 2 - 3
INGREDIENTS
Ghee - 30 milliliters
Vermicelli - 400 grams
Water - 30 milliliters
Condensed milk - 60 grams
Milk - 2 litres
Condensed milk - 175 grams
Sugar - 65 grams
Almonds - 10 grams
Pistachios - 10 grams
Cardamom powder - 1/4 teaspoon
PREPARATION
1. Heat 30 milliliters ghee in a skillet, add 400 grams vermicelli and roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.
2. Add 30 milliliters water and mix it well.
3. Add 60 grams condensed milk and mix it well.
4. Remove it from heat.
5. Take a cupcake tray and add the vermicelli in it.
6. Spread it to the sides to make a cup. (See Video)
7. Refrigerate for 20 - 25 minutes.
8. Heat 2 litres milk in a heavy skillet and stir well.
9. Bring it to a boil.
10. Add 175 grams condensed milk, 65 grams sugar and mix it well.
11. Again bring it to a boil.
12. Add 10 grams almonds, 10 grams pistachios and mix well.
13. Do stir and scrape often so that the milk does not get browned or brunt from the bottom as well as the sides.
14. It will take about 1 hour for the milk to thicken on a low heat.
15. Add 1/4 teaspoon cardamom powder and mix it well.
16. Remove the rabri from heat and allow it to cool.
17. Refrigerate it for 30 minutes.
18. Remove the katori from tray and fill it with rabri.
19. Garnish with pistachios.
20. Serve.
