Khoa seviyan

Ingredient:

Preparation:

  1. Chop the dates, keep aside.
  2. Sliced dry coconut and almond, keep aside.
  3. Chop cashew nut and pistachio, keep aside.
  4. Soak saffron into milk, keep aside.
  5. Peel off three no. of cardamom and pound it. Keep aside.

Method:

  1. Take a fry pan, put 2 tablespoon of ghee in it.
  2.  Put one cardamom and two cloves, wait for few second.
  3. Add seviyan; stir and fry on low flame till golden brown color comes.
  4. (About 5-6 minutes) keep aside.
  5. Take another pan; pour sugar as well as water in it.
  6. Let the syrup boil for 3-4 minutes.
  7. Add saffron and color in it, mix well.
  8. Put this syrup into the seviyan.
  9. Lower the flame and cover it, stir occasionally.
  10. Cook till water is absorbed (12to 15 minutes), add Khoa in it.
  11. Stir continuously otherwise Khoa will stick in the bottom.
  12. Add fresh cream, mix well and cover it.
  13. Stir in between, cook till seviyan is done.
  14. Add remaining ghee.
  15. Add ¾quantity of dry fruits, cook for another couple of minutes.
  16. Add green cardamom powder and essence.
  17.  Khoa seviyan is ready to be put in serving bowl.
Khoa seviyan

Khoa seviyan

Ingredients of Khoa seviyan

Ingredients of Khoa seviyan

frying khoa and making sugar syrup

frying khoa and making sugar syrup

frying seviyan

frying seviyan

puting syrup ,safforon & color

puting syrup ,safforon & color

seviyan absorb the water

seviyan absorb the water

adding dry fruits

adding dry fruits

adding khoa

adding khoa

adding fresh cream

adding fresh cream

adding ghee

adding ghee

Khoa seviyan

Khoa seviyan

Decorate with remaining dry fruits and serve either warm or cold.

You can store this for 2-3 days at normal temperature.

CC BY-NC-SA 4.0 Khoa seviyan by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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