Meethi Seviyan Parfait
At the Corner of Happy and Harried |
At the Corner of Happy and Harried |
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Ingredients

  • ½ tsp Rose syrup -2 tbsp Sugar - ¼ cup For the cardamom custard, Whole Milk - 2 cups Cornstarch - 3 tbsp Cardamom powder - 1 tsp Salt - a pinch Sugar - ¼ cup Vanilla extract - ½ tsp For the meethi seviyan parfait, Sweet vermicelli - the above quantity, cooked Cardamom custard - the above quantity, cooked Almonds - 6 tbsp, chopped (15-20) Golden raisins - 15-20 How to: Rose flavored meethi seviyan: Heat 1 tbsp ghee in a large skillet over medium heat. Tip in the broken vermicelli and roast till golden, stirring continuously. Pour in the milk and allow the vermicelli to cook, 4-5 minutes. Then add cardamom powder, rose syrup, sugar and the second tablespoon of ghee. Stir well to incorporate. The sugar and ghee will melt and turn the vermicelli glossy. Remove from flame when this mixture is fairly dry. Cool slightly. (This meethi seviyan can be served as such topped with nuts and raisins.) Cardamom Custard: Mix the cornstarch with ¼ cup of milk till no lumps remain. Set aside. Heat the remaining milk in a deep saucepan. When the milk just begins to boil, add the cornstarch slurry and sugar. Keep cooking, whisking the mixture constantly. In 4-5 minutes, the custard will start to thicken and turn glossy. Now add the cardamom powder, salt and vanilla extract. Whisk well to incorporate, remove from heat and set aside to cool. Custard will thicken further once cool. Meethi Seviyan Parfait: For each serving of parfait, add some of the meethi seviyan in a bowl or glass. Spread a tablespoon of crushed almonds and a few raisins over it. Top with a big dollop of cardamom custard. Drizzle more rose syrup on top and serve. This parfait can be served slightly warm, at room temperature or cold. Notes: 1. The fine variety of vermicelli (also known as seviyan, sev or semiya) can be found in any Indian/Asian grocery store. If you do not get that, feel free to use regular vermicelli and break it into small pieces before roasting in ghee.2. Rose syrup is available in specialty food stores, Asian, Middle-Eastern or Mediterranean grocery stores. If you do not want the light pink color, you can simply add 1 tsp of rose water to the seviyan along with the cardamom powder and sugar.3. You can add other nuts like cashew nuts or pistachios as well.4. Instead of using rose syrup, you can flavor the meethi seviyan with kesar or saffron infused milk. This goes exceptionally well with chopped pistachios as garnish. 3.5.3208
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