Name: Sevaiyan Kheer with Nolen Gur (Vermicelli Pudding with Date Palm Jaggery) recipe by Barnali B at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 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

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

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.

Ingredients Serving: 2

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

Instructions

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).
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
Add the sugar and cook for another 5 minutes on medium flame until the milk thickens
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.
Slowly add the gur mixture to the kadhai, stirring continuously. Let the milk reduce to half
If you want to add dry fruits, toss them in hot ghee for a few seconds , cool them and keep it aside
Let the Kheer cool down and serve it with dry fruits

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