Monday, 3 March 2014

KESARI BADAM SEMIYA BASUNDI / SAFFRON & ALMOND FLAVOURED THICKENED MILK WITH VERMICILLI ( केसरी बदाम शेवया बासुंदी )




KESARI BADAM SHEVAYA BASUNDI / SAFFRON & ALMOND FLAVOURED VERMICILLI THICKENED MILK ( केसरी बदाम शेवया बासुंदी )

INGREDIENTS

Shevaya / semiya / vermicelli
1 cup
Ghee / clarified butter
2 – 3 tbsp
Sugar
¾ - 1 cup
Hot Whole or full cream milk
½ litre
Badam / almonds
10 – 12 nos
Kesar / saffron 
8 – 10 strands
Salt
A pinch
water
¾  cup

METHOD:

1.       Heat the ghee in a heavy bottomed pan.

2.       Add the almonds and lightly fry them in ghee. Remove, cool and coarse grind. Another way of preparing the almonds is by soaking them in water for an hour. Then remove the skin and grind to a coarse paste.

3.       Add the semiya to the ghee and fry them on medium heat till they are evenly browned.

4.       Now add in the water and bring to a boil. The semiya will absorb the moisture and swell.

5.       Now add in the hot milk and bring to boil. Also add in half the quantity of sugar, prepared almonds by which ever method you like, kesar and salt.

6.       Simmer till the milk reduces to almost half the quantity and it almost thickens. Check the sweetness and add in the remaining sugar if you like.

7.       Adjust the consistency. Serve hot with puri.




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