Yield: 6 Servings
|6 ounces||Sevian; broken into 3 inch pieces|
|1 pint||Whipping cream|
|4||Almonds (optional) peeled and thinly sliced|
Melt butter in a large heavy bottomed pot. If you use a light pot, the milk will likely burn at the bottom. Over low heat stir vermicelli into butter until it turns lightly brown. Pour in the milk and stir over medium heat until the milk boils. Put in the raisins, almonds and sugar. Continue to cook under low heat for 10 minutes. Add whipping cream and continue to cook for a couple of minutes. Serve hot or chill in fridge for an hour before serving.
From: Sanjiv Singh - Recipe from Dalbir Chadda. - This has been my all time favorite dessert. Ever since I was very little, I can remember asking for seconds and thirds. What makes this dessert unusual is that it is not as sweet as most Indian desserts and is fairly simple to make. Make sure that the vermicelli is very fine. The very fine vermicelli that can be bought at Chinese stores is OK but it is best made with "sevian" that you can buy at an Indian store.
Busted and entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #889 by Bill Webster <thelma@...> on Nov 08, 1997