Sukhkarta Dukhharta Varta Vighnachi ||
Oh Lord who provides Joy, takes away Sadness and removes all “vighnas” (obstacles) in life
Nurvi Purvi Prem Krupa Jayachi ||
Who spreads love everywhere as his blessing …
The festive season has kicked off in India with Ganesh Chaturthi today, celebrating the arrival of the beloved elephant-headed God Ganesha or Ganpati. Prayers are being held, songs are being sung, modaks are being consumed by the truckloads 😉
Ganesha is one of the most important Gods in the Hindu echelon and in Mumbai it is a festival that also brings people together and once upon a time had an important part to play in India’s freedom struggle. You can read all about it in my last year’s post, when I made modaks for Ganesha’s sweet tooth
Many of my blogger buddies have been posting a plethora of dishes to celebrate this joyous festival, but I have been so, so busy at work, that I have simply not been able to make anything elaborate.
I came home from work today, lit a diya (lamp) in front of my little Ganesha idol and the munchkin and I prayed. She also wished Ganesha a happy birthday <3
It was then that I decided to make something quick yet delicious as an offering to Ganesha. A really easy and quick vermicelli and milk pudding called Seviyan Kheer, which used to be one of my favorite desserts as a kid.
Vermicelli (seviyan), pan-fried in ghee till golden and then cooked in sweetened milk with nuts and raisins…rich, warming, cardamom and ghee-scented goodness…
Doesn’t it look like a complicated dessert? It took me 20 minutes to make it! Isn’t that perfect
I am bringing along this divine deliciousness to Angie’s Friday Fiesta and I hope the party-goers will join me in the celebrations
Ganpati Bappa Morya !!
Here’s the recipe.
Seviyan Kheer (Indian-style Vermicelli Pudding
1 cup broken Vermicelli (Seviyan)
500 ml milk
2 tablespoons Sugar (or as per taste)
2 tablespoons Ghee (Clarified Butter)
2-3 Green Cardamom pods
7-8 roasted or fried unsalted Almonds, chopped
7-8 roasted or fried Cashew nuts, chopped
2 teaspoons Raisins
Heat the ghee in a pan.
Now add the vermicelli and fry till they become golden brown.
Pour the milk into the pan, mix and let it come to a boil.
Add sugar and mix well.
Lower the flame and let the milk simmer for 5-7 minutes till the vermicelli gets cooked. Crush the seeds from the cardamom pods and add it to the pan.
Lastly add chopped almonds, cashewnuts, raisins or any dry fruits.
Serve the seviyan kheer warm or cold.