Monday, July 12, 2010
I was introduced to this angel hair pasta or shevai delicacy after my marriage. I had not heard this name Sev Biranj before, though I was familiar with pulao like preparation called "Biranji" in my Konkani family. This biranj is sweetened sevai with a consistency of shira and not the kheer.
Sweetened Angel Hair Pasta
1 cup roasted seviyan/Shevai
1 tbsp ghee/clarified butter
1/2 cup sugar (more or less per taste)
1 cup milk
2 tbsp doodh masala
1/2 tsp cardamom powder
few strands of saffron
1. Heat ghee in a heavy bottomed saucepan. Stir fry seviyan for a few seconds.
2. Meanwhile bring milk to boil. Add sugar. Dissolve it.
3. Switch the gas to low. Add milk to the roasted seviyan.
4. Let it have a consistency of a porridge.
5. Switch off the gas. Add doodh masala or chopped nuts and cardamom powder and saffron.
1. Mostly the seviyan you get at the Indian stores are already roasted. So roasting in ghee for few seconds works just fine. But if they are not roasted, then after roasting in ghee, you may need to cook them a little adding water.
2. Instead of doodh masala, chopped unsalted nuts like almonds, pistachios can be used.
3. You can use the special fragrant seviyan that's available in the market.