Nuts and dry fruits are an
integral part of our snack and both kids like it. Sometimes the husband (as all
husbands, I think, who love to shop) goes a little overboard with buying these.
So, I am literally left with a lot of nuts, and that’s not a nutty feelingJI do end up making pesto
sometimes or the microwaved spiced nuts or add them to Ladoos. The elder one
celebrated her birthday recently, and keeping in with a subdued celebration
(according to her, a bigger party was in order) a Kheer was made for the
morning before we went to the temple.
So made this for a quick
sweet treat to end the meal on her birthday. As promised in this week’s theme
on BM : just 3 ingredients (excluding salt, sugar, oil) and you have a
wonderful treat. Hope you enjoyed the series with Amrud ka Panha, Morkali and
today’s Badam Sevai Kheer.
Prep time : 10 min, cook time
: 15 mins, Serves : 4
Course : Dessert, Indian
Shelf life: Can be stored in the refrigerator
up to 3 days : Micro the required quantity only for 15-20 seconds before use if
consuming on the subsequent days.
- Roasted Semia/ Sevai /Vermicelli
– ½ cup
- Ghee – ½ tsp
- Condensed Milk – ¼ cup
(Adjust to taste)
- Almond Meal – ¼ cup (roasted
almond slightly powdered with a dash of cardamom and saffron)
How to :
- In a pan, add the ghee and
the roasted vermicelli. Sauté for 1 min, add ½ cup of water and close and cook
for 8-10 mins till fully done.
- Now Add the condensed milk, almond
meal and mix well.
- Keep stirring till you get
the required consistency.
- Serve warm or cold or at room