Serves 1
Directions
- 1In a blender, add fox nut, cashew, almonds, cardemum, soaked rice, saffron and cream milk. Grind well and set aside.
- 2In a pan add milk and sugar. Mix it well.
- 3Add the ground paste and cook it until it becomes thick and creamy.
- 4In a kadhai, add ghee and vermicelli. Roast it well.
- 5Add sugar and water and cook until the vermicelli are cooked well.
- 6Add dry nuts and dry coconut and cover it with lid to steam for a while.
- 7Add food color and mix well.
- 8In a dish, add a layer of vermicelli, then a layer of rabri. Repeat the layers.
- 9Garnish with dry fruits.
- 10Refrigerate for half an hour and serve.
Ingredients
- 0.5 Cup Fox nut
- 10 to 12 Cashew
- 10 to 12 Almonds
- 4 to 5 Cardemum
- 2 tbsp Soaked rice
- Saffron
- 0.5 Cup Cream Milk
- 500 ml Milk
- 0.25 cup Sugar
- 4 tbsp Ghee
- 200 g Vermicelli
- 0.5 Cup Sugar
- 1 Cup Water
- Dry nuts
- Dry Coconut
- Food colour
Equipment
BlenderPanKadhai
Tips
- The sevi should not be wet and should be slightly flowy.
- Food color is optional.
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