Kesar Badam Doodh ni Sev | Vermicelli Milk Kheer

 While the traditional brown sev is commonly had by Parsis on special occasions, this sev recipe can be tried out and is a very delicious sweet dish. It is a very easy and quick dessert recipe. It can served warm or refrigerated as per your preference and tastes delicious in both ways. Let us have a look at its recipe.

Ingredients (3-4 servings):

• Milk - 750 ml
• Crushed Sev (White Vermicelli) (NOT the roasted one) - 1 cup 
• Sugar - 1/2 cup
• Almonds (Badam) - 10-15
• Kesar - 1 pinch
• Elaichi (Green Cardamom) powder - 1/2 tsp

Method:

• Bring the milk to a boil, lower the flame and continue boiling it till it is reduced to 3/4th of its quantity.
• Add sugar to it, stir it well and let it dissolve.
• Add crushed sev, and elaichi powder and scraped almonds to it and boil it till the milk thickens A BIT. (DO NOT let it thicken too much)
• Add kesar to it, mix well and turn off the stove. 
• Transfer it to a serving bowl while its still hot. You can garnish it with a little more scraped almonds.