Name: Seviyan Parfait recipe by Sunita Sharma at BetterButter
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 6
Ingredients: 1 cup fine roasted seviyan ( crushed in small pieces; 1 tbsp clarified butter ( ghee); 1 1/2 cup milk; 3 tbsp milk powder; 1/3 cup grated jaggery; 1/2 tsp all spice powder; 1/2 cup mix nuts sliced ( almonds, pistachios, cashews); 8-10 raisins; 1 tbsp chirongi; For pistachios praline; 1/3 cup sugar; 2 tbsp water; 1/4 cup pistachios; For saffron cream; 200 gm Whipping cream; 4-5 tbsp powdered sugar; Some saffron strands soaked in 1/4 cup milk; 1/2 tsp Cardamom powder; FOR GARNISH:; Some dry fose petals; Chopped pistachios; Rose syrup

ABOUT Seviyan Parfait RECIPE

Sheer korma or seviyan is a must have dessert during Eid parties .This time try something a little different with favorite traditional dessert. Seviyan parafait is a Indian inspired dessert with some layers to present it beautifully. Sweet seviyan is cooked with jaggery instead of sugar.

Ingredients Serving: 6

1 cup fine roasted seviyan ( crushed in small pieces
1 tbsp clarified butter ( ghee)
1 1/2 cup milk
3 tbsp milk powder
1/3 cup grated jaggery
1/2 tsp all spice powder
1/2 cup mix nuts sliced ( almonds, pistachios, cashews)
8-10 raisins
1 tbsp chirongi
For pistachios praline
1/3 cup sugar
2 tbsp water
1/4 cup pistachios
For saffron cream
200 gm Whipping cream
4-5 tbsp powdered sugar
Some saffron strands soaked in 1/4 cup milk
1/2 tsp Cardamom powder
FOR GARNISH:
Some dry fose petals
Chopped pistachios
Rose syrup

Instructions

For seviyan first take ghee in a pan and roast seviyan for 2-3 minutes . As I already used roasted seviyan so it doesn't required much time but if you are using without roasted seviyan then cook it in ghee till become golden brown in color
Now add sliced dry fruits and raisins stir them .
Now lower the flame then add milk and keep stirring for 3-4 minutes
Add grated jaggery and keep stirring the mixture to avoid sticking in bottom.
Add milk powder and all spice powder and cook till seviyan absorbed all milk .
For Pistachios praline:
Add sugar and water to pan and heat on low flame till sugar dissolves and turn in light brown in color.
Add sliced pistachios and turn on baking sheet to let it cool.
For Saffron cream:
Whip chilled whipping cream with powdered sugar then add saffron strands dissolved in milk to cream
Add cardamom powder chill in refrigerator.
Serving:
In tall glasses add prepared seviyan then some nuts and prepared praline pieces then rose syrup .
For second layer add whipped saffron cream .
Repeat the process for one more time.
On top Garnish with praline pieces and dry rise petals with some pistachios and serve.

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