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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ByBarnali 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), a deliciously amazing recipe to treat your family members. This recipe of Sevaiyan Kheer with Nolen Gur (Vermicelli Pudding with Date Palm Jaggery) by Barnali Biswas will definitely help you in its preparation. Surprisingly the preparations for Sevaiyan Kheer with Nolen Gur (Vermicelli Pudding with Date Palm Jaggery) can be done within 5 minute. Isn't it interesting. Also, the time taken for cooking Sevaiyan Kheer with Nolen Gur (Vermicelli Pudding with Date Palm Jaggery) is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 2 people.A lot of times making Paneer Tikka can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Sevaiyan Kheer with Nolen Gur (Vermicelli Pudding with Date Palm Jaggery) is just too tempting. Cooking Sevaiyan Kheer with Nolen Gur (Vermicelli Pudding with Date Palm Jaggery)at home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Sevaiyan Kheer with Nolen Gur (Vermicelli Pudding with Date Palm Jaggery) is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofSevaiyan Kheer with Nolen Gur (Vermicelli Pudding with Date Palm Jaggery) from Better Butter.

  • 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 Hoon5 months ago
so yummy!
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