Sevaiyan Kheer (Vermicelli Milk Pudding)
Creamy Sevaiyan Kheer with Zeliva Cardamom and saffron — a festive dessert loved across India.
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Besan Halwa
Rich, nutty chickpea flour fudge slowly roasted in ghee and finished with cardamom — a warming traditional Indian sweet.
Ingredients
- 1 cup Besan (chickpea flour)
- 1/2 cup Ghee
- 3/4 cup Sugar
- 1.5 cups Water
- 1 tsp Zeliva Cardamom Powder
- A pinch of Saffron
- 2 tbsp Mixed nuts — chopped (cashews, almonds, pistachios)
- 1 tbsp Raisins
Cooking Method
Follow these four simple steps for the silkiest, restaurant-style paneer butter masala right in your kitchen.
1
Make The Sugar Syrup
Combine sugar and water in a saucepan. Add saffron. Heat over medium flame, stirring until sugar dissolves completely. Bring to a gentle boil and simmer for 2 minutes. Keep warm over very low heat. Do not let it crystallise.
2
Roast The Besan
Heat ghee in a heavy-bottomed pan on medium-low heat. Add besan and stir continuously with a spatula. This is the most important step u2014 roast for 12u201315 minutes, stirring without stopping, until the besan changes from pale yellow to a deep golden colour and smells intensely nutty.
3
Add The Syrup
Reduce heat to low. Carefully pour in the warm sugar syrup while stirring continuously u2014 it will bubble vigorously. Stir quickly to prevent lumps from forming. Add Zeliva Cardamom Powder and continue stirring.
4
Cook Until Thick
Stir on medium-low heat until the halwa thickens, pulls away from the sides of the pan, and forms a cohesive mass, about 5u20137 minutes. Fold in nuts and raisins. Serve warm in bowls, garnished with extra slivered pistachios and a pinch of Zeliva Cardamom Powder.
