Sevya Kheer is a dessert traditionally served at Indian weddings or on auspicious ocassions. Sevya is roasted in ghee and gently simmered in milk which gives the kheer its taste and aroma. ❤️
- 1 litre whole milk
- 100 gms sevya
- A fistful of cashews and raisins
- 12 tsps sugar
- 1 tsp elaichi powder
- A few strands of saffron ( optional)
Keep boiling the milk till it comes down to three fourth of its quantity. Heat 3 tbsps ghee. First roast the cashew bits, remove and then the raisins. Remove and then roast the Shenvayi in the remaining ghee to a dark brown on a slow flame. Add the Shenvayi, cashew and raisins to the milk and boil well for a couple of mnts. Add the sugar, n bring to boil. Finally add the cardamom powder mix well and immediately cover and keep aside for some time so that the flavours infuse well.