Sevian

Yield: 4 servings

Measure Ingredient
100 grams Sevian
1 teaspoon Ghee; (5 g.)
1½ litre Cow's milk or skimmed milk
100 grams Sugar
½ cup Almonds; sliced fine (80 g.)
¼ cup Pistachios; sliced fine (40 g.)
1 Sheet silver varakh

HEAT the ghee and fry the sevian until browned. Add milk, stir well and cook till the mixture is thick and reduced to less than half its quantity.

Add the sugar and stir till the sugar is dissolved. Add almonds and pistachios. Stir well. Remove from heat. Serve warm or chilled. If serving chilled, decorate with silver varakh.

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