Sevaiyan Kheer with Nolen Gur (Vermicelli Pudding with Date Palm Jaggery) | How to make Sevaiyan Kheer with Nolen Gur (Vermicelli Pudding with Date Palm Jaggery)

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By Barnali Biswas
Created on 2nd Apr 2017
  • Sevaiyan Kheer with Nolen Gur (Vermicelli Pudding with Date Palm Jaggery), How to make Sevaiyan Kheer with Nolen Gur (Vermicelli Pudding with Date Palm Jaggery)
Sevaiyan Kheer with Nolen Gur (Vermicelli Pudding with Date Palm Jaggery)by Barnali Biswas
  • Sevaiyan Kheer with Nolen Gur (Vermicelli Pudding with Date Palm Jaggery) | How to make Sevaiyan Kheer with Nolen Gur (Vermicelli Pudding with Date Palm Jaggery) (2 likes)

  • 1 review
    Rate It!
  • By Barnali Biswas
    Created on 2nd Apr 2017

About Sevaiyan Kheer with Nolen Gur (Vermicelli Pudding with Date Palm Jaggery)

Sevaiyan Kheer is a very popular dish made in India all through the year and specially during festivals. This is mainly a north Indian specialty, I have added a small twist here to give it a flavour of Bengal. Nolen Gur or Date Palm Jaggery has a special earthy aroma which adds a royal touch to any dessert. This jaggery is usually available in Bengal during the Winter months, and extensively used for flavouring sweet dishes even ice creams. Additionally it gives a earthy hue to the dish.

Sevaiyan Kheer with Nolen Gur (Vermicelli Pudding with Date Palm Jaggery) is a delicious dish which is enjoyed by the people of every age group. The recipe by Barnali Biswas teaches how to make Sevaiyan Kheer with Nolen Gur (Vermicelli Pudding with Date Palm Jaggery) step by step in detail. This makes it easy to cook Sevaiyan Kheer with Nolen Gur (Vermicelli Pudding with Date Palm Jaggery) in your kitchen at home. This recipe can be served to 2 people. You can find this dish at most restaurants and you can also prepare Sevaiyan Kheer with Nolen Gur (Vermicelli Pudding with Date Palm Jaggery) at home. This amazing and mouthwatering Sevaiyan Kheer with Nolen Gur (Vermicelli Pudding with Date Palm Jaggery) takes 5 minutes for the preparation and 20 minutes for cooking. The aroma of this Sevaiyan Kheer with Nolen Gur (Vermicelli Pudding with Date Palm Jaggery) is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Sevaiyan Kheer with Nolen Gur (Vermicelli Pudding with Date Palm Jaggery) is a good option for you. The flavour of Sevaiyan Kheer with Nolen Gur (Vermicelli Pudding with Date Palm Jaggery) is palatable and you will enjoy each and every bite of this. Try this Sevaiyan Kheer with Nolen Gur (Vermicelli Pudding with Date Palm Jaggery) and impress your family and friends.

  • Prep Time5mins
  • Cook Time20mins
  • Serves2People
Sevaiyan Kheer with Nolen Gur (Vermicelli Pudding with Date Palm Jaggery)

Ingredients to make Sevaiyan Kheer with Nolen Gur (Vermicelli Pudding with Date Palm Jaggery)

  • Milk - 300 ml
  • Broken Sevaiyan (Vermicelli) - 1/4th cup
  • Sugar - 2 tsp
  • Nolen Gur - 2 tsp
  • Tej Patta (Bay Leaf) - 1
  • Ghee (Clarified Butter) - 3 tsp
  • Dry Fruits (Optional) - as per taste

How to make Sevaiyan Kheer with Nolen Gur (Vermicelli Pudding with Date Palm Jaggery)

  1. Heat Ghee in a deep bottomed kadhai. Once the ghee is hot enough, add broken sevaiyan. Saute the Vermicelli for 3-4 minutes or until they turn light pink (I used Nilon's unroasted vermicelli for this recipe).
  2. Add 1/4th cup of water and the entire milk to the kadai. Add Bay leaf. Cook on medium flame for 5-7 minutes till the sevaiyan is soft. Keep stirring continuously
  3. Add the sugar and cook for another 5 minutes on medium flame until the milk thickens
  4. Take a small bowl and crush the Nolen gur with a spoon uniformly. take 2 tsp of boiling milk form the kadai and mix it with the gur. make a uniform paste of milk and gur.If the milk doesnt curdle then it can be added to the kheer safetly.
  5. Slowly add the gur mixture to the kadhai, stirring continuously. Let the milk reduce to half
  6. If you want to add dry fruits, toss them in hot ghee for a few seconds , cool them and keep it aside
  7. Let the Kheer cool down and serve it with dry fruits
My Tip: I prefer using Bay leaf as the flavouring agent rather than cardamom. Bay leaf imparts a subtle flavour compared to cardamom.

Reviews for Sevaiyan Kheer with Nolen Gur (Vermicelli Pudding with Date Palm Jaggery) (1)

Maanika Hoon6 months ago
so yummy!
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