Saturday, June 10, 2017

Meetha Sev - Sweet Vermicelli Dessert

Meetha Sev
This dessert reminds me of Khan, our cook in Bombay in the early 1970s. He was an excellent cook who went to the market early each morning and based our menu on what was available that day. His food was in the Mughlai style and quite rich. This was his way of preparing toasted vermicelli and was quite unusual for us because we were used to the milky payesh that Bengalis generally make.

Toasted Vermicelli
Toasted vermicelli or sev is available at Indian markets. If it's not available in toasted form, it adds a step to making desserts because it has to be toasted in butter or ghee until golden brown. Coating sev with butter keeps each strand separate and prevents it from becoming mushy.

1 cup toasted vermicelli
1/4 tsp. cardamom powder
1 pkg. Gits Kulfi mix (see Notes to make your own)
1/2 stick unsalted butter
2 cups water, set to a low simmer
1/4 cup sugar
1/2 cup raisins
1/4 cup sliced almonds & pistachios


  1. Simmer water, cardamom and sugar over medium-low heat. 
  2. Heat skillet over medium-high heat & melt butter.
  3. Stir-fry almonds and raisins until golden brown, remove half and set aside for garnishing.
  4. Add vermicelli & kulfi mix to remaining almonds and raisins in pan and stir-fry until coated with butter.
  5. Add simmering water, lower heat, cover and simmer until all the water is absorbed.
  6. Transfer to serving dish, fluff with a fork & garnish with remaining nuts and raisins.
Serve hot or cold.

To make your own kulfi mix combine the following:
1 pkg. Carnation milk powder
1/4 tsp. cardamom powder
2 drops kewra essence (optional)
1 tsp. crushed almonds & pistachios
1/4 cup sugar or to taste

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