Seviyan Kheer or Vermicelli Kheer is a vermicelli pudding made with seviyan, ghee, milk, nuts, sugar and saffron. It is often served during or any occasion of celebration. Method of preparing this kheer is very simple and can be served hot, warm or even chilled. Make this delicious dessert at home and impress your family and guests!
Ingredients: 60ml Warm Milk 20-25Kesari Organic Saffron Strands+ for garnish 1 ½ Tbsp Ghee ½ Cup Roasted Seviyan 500ml Hot Milk 2 Tbsp Raisins 2 Tbsp Cashew Nuts, roughly cut 2 Tbsp Almonds, chopped 1 Tbsp Pistachios, chopped + for garnish ⅓ Cup Sugar ¼ Tsp Cardamom
Method:In a small bowl, add 60ml milk along with saffron strands. Let it infuse for 5 minutes and keep aside for later use.In a deep pan or wok, heat ghee over medium heat, add seviyan and roast for 2-3 minutes while stirring in between.Add 500ml hot milk and stir well. Bring the milk to the boil and add the reserved saffron milk. Mix well and add raisins, cashew nuts, almonds and pistachios. Mix well again.Cook for 10-15 minutes until thick. Add sugar and cardamom and mix well. Cook for 5 more minutes and remove from heat.Once cooked, transfer to a serving bowl, garnish with saffron and pistachios and serve warm.
Shakkar Pare or Shakkarpara is a traditional Indian snack recipe, perfect for any festive season. Simple and easy sweet tossed in a saffron sugar syrup that can be used as a munching snack for evening tea. It is crunchy, crispy, tasty, and mildly sweet. Do try it out and let us know your feedback.
Ingredients: 2 Cups Refined Flour ⅓ Cup Oil + for frying ¼ Cup Water + more to knead 20 Kesari Organic Saffron Strands1 Cup SugarMethod:In a large bowl, add flour and ⅓ cup oil. Mix well, add water as required and knead into a hard dough.Cover and keep aside to rest for 20 minutes.After 20 minutes, transfer the dough on a working surface and divide into equal halves.Now roll one half of the dough into a round dough ball and roll into a flat sheet with the thickness being double that of a roti.Heat oil over medium-low heat for deep frying.Cut the flattened dough into square pieces and transfer to the hot oil. Cook over medium-low heat for 20-25 minutes while stirring in between until golden brown and crispy. Repeat with remaining dough and keep aside to cool.In a saucepan, add water and bring to the boil. Transfer a ladle full of the boiling hot water into a small bowl, add saffron and infuse for 5 minutes.After 5 minutes, transfer the saffron water into the boiling water and add sugar. Cook for 10-12 minutes until syrupy and remove from heat.Add the cooked shakkar pare into the syrup, let it soak for 2 minutes and transfer to a tray or plate. Dry for 20 minutes and serve as is.
Description:Tea Masala Powder is a mixture of the aromatic Indian spices Cardamom, Cinnamon, Ginger, Black Pepper, and Clove. This aromatic chai masala helps add a spicy warm flavor to tea and transforms your regular tea to an exquisite aromatic tea.Ingredients:
15Kesari Green Cardamoms
2 Tsp Kesari Peppercorns
1 Tsp Kesari Cloves
4 Kesari Cinnamon Sticks
2 Tsp Ginger Powder
In a dry grinder jar, add cardamoms, peppercorns, cloves, cinnamon sticks, and ginger powder.
Close the lid and grind to form a fine tea masala powder.
Once the tea masala is ready, transfer the masala into an airtight container and use when required.
Description:Veg pulao is an one pot rice dish made with mixed vegetables and dry spices. Pulao is served with raita or any veg gravy. Adding saffron to the pulao makes it more flavourful and aromatic along with giving the rice dish a bright saffron colour. Do try this delicious recipe at home and drop a comment.
10-15 Kesari Saffron Strands
1 Cup Basmati Rice
3 Tbsp Vegetable Oil
¾ Tsp Cumin Seeds
3 Kesari Green Cardamoms
5 Kesari Cloves
10 Kesari Black Peppercorns
½ Kesari Cinnamon Stick
1 Carrot, peeled & diced
1 Cup Cauliflower, cut into florets
⅓ Cup Frozen Peas
Salt to taste
1 ½ Tsp Red Chilli Powder
2 Tsp Coriander Powder
¼ Tsp Garam Masala
½ Tsp Cumin Powder
¾ Tsp Mango Powder
⅛ Tsp Turmeric Powder
Coriander Leaves, for garnish
In a pot filled with hot water, add saffron strands along with rice. Bring to the boil and cook for 10 minutes. Drain and keep aside.
In a large wok, heat oil over medium heat and add cumin seeds, cardamom, peppercorns, cloves and cinnamon stick. Saute for a few seconds until the cumin starts to splutter.
Add carrots, cauliflower, frozen peas, salt to taste, red chilli powder, coriander powder, garam masala, cumin powder, mango powder and turmeric powder. Mix well, cover and cook for 7-8 minutes.
Remove the cover, mix again and add the boiled saffron rice to the vegetable mix. Stir gently and cook for 5 minutes.
Once cooked, remove from heat, transfer the vegetable pulav to a serving bowl, garnish with coriander and serve hot.
Description:Rasam is a South Indian soup recipe made with toor dal, tamarind juice, tomato and a variety of spices. It is a spicy, tangy and can be done with in 10 mins. This tasty rasam can be served with hot plain rice or as a beverage. Kindly watch this rasam recipe video and share with your family friends and groups. Ingredients:
1 Tbsp Coriander Seeds
1 Tsp Peppercorns
1 Tsp Cumin Seeds
2 Whole Red Chillies, halved
3 Tbsp Vegetable Oil
1 Tsp Mustard Seeds
1 Green Chilli, slit
15-20 Curry Leaves
⅛ Tsp Turmeric Powder
300ml Tomato Puree
1 ½ Tbsp Tamarind Paste
4 Drops Spice Liquid Hing
Water as required
Salt to taste
Coriander, for garnish
Heat a pan over medium heat and add coriander seeds, peppercorns, cumin seeds and red chillies. Dry roast for a minute and transfer to a grinder.
Grind to form a rasam masala. Keep aside.
In a wok or deep pan, heat oil over medium heat and mustard seeds. Cook until they start to splutter and add the green chilli along with curry leaves and turmeric powder. Mix well and add the reserved rasam masala. Mix again.
Add tomato puree, tamarind paste and mix well. Add the hing drops along with water and give it a nice stir. Add salt, mix again and bring to the boil. Cook for 5 minutes.
Once cooked, transfer the rasam to a serving bowl, garnish with coriander and serve hot with papad.