how to make khir from sabu dana and sevaiya?

Answer 1

Khir (Rice Pudding with Cardamom and Nuts)

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Serves: 10 to 12

Preparation time:

Ingredients:

8 cups (2 L) milk
1/2 cup (125 ml) uncooked basmati or other long-grained white rice
1 cup (250 ml) sugar
1/2 cup (125 ml) finely chopped unsalted blanched almonds
1/4 tsp (1 ml) ground cardamom
1 tsp (5 ml) rose water (optional)
1/4 cup (60 ml) unsalted, sliced blanched almonds, lightly toasted
Bring the milk to a boil over high heat in a 5 to 6 quart (5-6 L) saucepan, stirring constantly to prevent a skin from forming on top. Reduce the heat to moderate and continue to boil for 30 minutes, stirring occasionally. Add the rice and cook an additional 30 minutes, stirring frequently, until the rice has almost disintegrated. Add the sugar and finely chopped almonds and stir for 15 minutes over low heat until the pudding is thick enough to coat the back of a spoon heavily. Remove from the heat, add the cardamom and optional rose water, and pour into a 7 by 12 inch (20x30 cm) baking dish, spreading it with a spatula so the top is smooth. Sprinkle with the toasted almonds and refrigerate for at least four hours, until it is thoroughly chilled and somewhat firm to the touch.

Answer 2

The cooking method is same as making Rice Khir. But when making sabu dana and sevaiya khir, you'll have to boil sabu dana and sevaiya in water before adding it into the boiled milk.

Answer 3

Sabudana Kheer


Ingredients:
1 cup sabudana
1 1/2 cups sugar
1 litre milk
4 cardamom pods
A pinch of saffron (optional)

Method:
Soak the sabudana in water for 15 minutes.
Boil milk with the sugar, cardamoms and add sabudana after draining out the water.
Boil until the sabudana becomes swollen and translucent by adding 1 cup of water.
Soak the saffron in 1 tbsp of cold water for 10 minutes, squeeze the color from flakes and add water to the boiling milk.
Serve it hot.

Sevian ki Kheer (Vermicelli Pudding)

Serves 6.

1 stick butter
6 oz. sevian, broken into 3inch pieces
4 cups of milk
1 pint whipping cream
1/2 cup raisins
1/2 cup sugar
4 almonds (optional) peeled and thinly sliced

Melt butter in a large heavy bottomed pot. If you use a light pot, the milk will likely burn at the bottom. Over low heat stir vermicelli into butter until it turns lightly brown. Pour in the milk and stir over medium heat until the milk boils. Put in the raisins, almonds and sugar. Continue to cook under low heat for 10 minutes. Add whipping cream and continue to cook for a couple of minutes. Serve hot or chill in fridge for an hour before serving.

Answer 4

SABUDANA KHEER RECIPE 1#

Ingredients:

1 litre Milk
1 cup Sugar
1 cup Water
1 cup Sago
1 tbsp Cashew nut
1 tbsp Raisins


Preparation of sago pudding:

Wash and drain sago and add to milk.
Boil till milk thickens.
Dissolve the sugar in water and add to the milk.
Cook on medium heat stirring continuously, till thick.
Add the cashew nuts and raising.
Serve the cool saboodana kheer .


SABUDANA KHEER RECIPE 2#

Ingredients:
1 cup sabudana
1 1/2 cups sugar
1 litre milk
4 cardamom pods
A pinch of saffron


Method:
Soak the sabudana in water for 15 minutes.
Boil milk with the sugar, cardamoms and add sabudana after draining out the water.
Boil until the sabudana becomes swollen and translucent by adding 1 cup of water.
Soak the saffron in 1 tbsp of cold water for 10 minutes, squeeze the color from flakes and add water to the boiling milk.
Serve it hot.


Sevai Kheer :-

Ingredients

1 litre milk
3/4 cup fine vermicelli
1/2 tsp. cardamom powder
10-12 strands saffron
10 almonds crushed coarsely
5 pistachios crushed coarsely
1 tsp. ghee

Method:

Heat ghee in a deep pan.
Add vermicelli, roast till very light pinkish.
Add milk, stir constantly till it starts boiling.
Add all other ingredients, reduce heat.
Simmer for 5 minutes, stirring frequently.
Serve hot, garnished with more chopped almonds if desired.

Note: One can also serve it chilled, but keep the milk slightly less thick in this case. One may also add chopped bananas or mangoes, to the chilled kheer.

Answer 5

simmer milk (1 litre) until reduced to 3/4, add sabudana or sevainya(1 cup) to the milk & simmer until they r cooked stirring in between. Add sugar(acc to taste).bring to a boil. if the consistency is too thick add some milk, it should be of the consistency of thick custard. if low calorie is desired do not simmer too much & can add boiled sabudana or sevaiyan. Garnish with chopped almonds & powdered cardamom. saffron can be sprinkeld if desired or added to the boiling milk. serve warm or cold.

Answer 6

How To Make Sabu

Answer 7

Saboodana (sago) Kheer
Ingredients:
4 cups milk
1 cup water
1 tbsp. sago granules
1/4 tsp. cardamom powder
3/4 cup sugar

Method:
1.Wash and drain sago, keep aside for 10 minutes.
2.When moisture is absorbed, loosen grains.
3.Heat water, add sago, bring to a boil while stirring.
4.Reduce heat, simmer for 5-6 minutes, add a tbsp. more water if required.
5.Add milk, bring back to a boil.
6.Simmer for 5 minutes, add sugar, cardamom.
7.Stir occasionally, simmer till sago granule is cooked, but not mushy.
8.Check by pressing it between thumb and finger -- should flatten on pressing.
9.Serve hot, with nuts if desired

Sevai (vermicelli) Kheer
Ingredients:
1 litre milk
1/2 cup fine vermicelli broken to 1" bits
1 tsp. ghee
3/4 cup sugar
1/4 tsp. cardamom powder
15-20 strands of saffron, crushed in 1 tsp. hot milk
10 almonds, blanched and thinly slivered
10 pistachios, unsalted, thinly slivered

Method:
1.Heat ghee in a heavy deep pan.
2.Add broken vermicelli , stir till lightly roasted.
3.Add hot milk, stir gently to bring to a boil.
4.Reduce heat allow to simmer for 5 minutes.
5.Add sugar, stir till dissolved.
6.Add cardamom, saffron, cardamom, almonds and pistachios.
7.Mix and take off fire.
8.Serve hot and wholesome.