Sunday, June 24, 2007

Shevai Kheer

To end on a sweet note....

Today being the last day for RCI Maharashtrian Cuisine, I decided to end my entries with something sweet.. Shevai Kheer is a Maharashtrian dessert prepared using shevai/vermicelli. Thin shevai (Ganesh Shevai) as well as the thick one (Pillusbury Vermicelli) can be used for this dish. Kheer's are a favourite Maharashtrian dessert because they are easy to prepare and hence make a quick dessert when guests suddenly drop in. :) The Maharashtrian Kheer family includes kheers made from Rice (Tandalachi Kheer), Wheat (Gavhachi Kheer), Semolina(Rawyachi Kheer) and Vermicelli(Shevai Kheer). Shevai Kheer is the richest of these all, hence not prepared as often as others.. Other desserts include the quick one-Sheera (semolina pudding), store brought Shrikhand, Amrakhand, Jilebi and the ones that take more time(1-2 hrs) to prepare- Gulabjamuns, Gajar Halwa and Basundi.

In Maharashtra, Birthdays and Sweets go hand in hand.. Its happens to be my Dad's borthday today.. and so this Kheer is for Dad.. Happy Birthday Papa!

Shevai Kheer

What you need:

100 gm Shevai (Vermicelli)
2 tbsp Ghee
2 cups Milk
1/2 cup Sugar (adjust acco to taste)
Fried dry fruits

How to proceed:

1) Heat Ghee in pan
2) Fry dry fruits and keep aside
3) Now add vermicelli in the remaining ghee
4) Fry stirring continuously till the vermicelli starts turning brown
5) Now add milk and let vermicelli cook
6) When milk starts boiling, add sugar and dry fruits
7) Cook till vermicelli becomes soft (is cooked)
8) Serve hot or cold

* Above ingredients make thick kheer. Add more milk if you wish thin kheer.

1 comment:

Nupur said...

A sweet end indeed: and what a month it has been here at "Aarti's Corner"...truly spectacular!