Hyderabadi Sevian , White Pumpkin Halwa , Pohe Ki Kheer & Dry Fruit Fudge

100 g sevian ( vermicelli )
1 teaspoon ( 5 g ) ghee
1 1/2 litres milk or skimmed milk
100 g sugar
1/2 cup ( 60 g ) almonds , sliced fine
1/4 cup ( 40 g ) , pistachios , sliced fine
1 sheet edible silver foil ( optional )

Heat the ghee and fry the sevian ( vermicelli ) until golden brown. 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 sliced almonds and pistachios.Stir well. Remove from heat . Serve warm or chilled. If serving chilled , decorate with edible silver foil.

Serves : 4
Time required : 30 minutes

Ingredients

250 g white pumpkin ( doodhi ) grated
5 tablespoon ( 75 g ) ghee
500 ml milk
1/4 cup ( 40 g ) raisins
1/4 cup ( 40 g ) cashew nuts , chopped
1/2 can ( 200 g ) condensed milk
100 g mawa, crumbled
1/2 cup ( 80 g ) pistachios , sliced
1 sheet edible silver foil ( optional )

Heat the ghee in a non stick pan on medium heat. Add grated doodhi and fry till light brown. Add the milk and cook till done and most of the milk dries up.

Add raisins, cashew nuts and condensed milk. Keep stirring constantly , so that the mixture does not stick to the bottom. Stir until semi dry.

Add the crumbled mawa. Cook until the halwa leaves the sides of the pan and ghee separates from the halwa.

Drain out the ghee from the halwa before refrigerating it. Serve chilled. Garnish with edible silver foil and sliced pistachios.

1 1/4 litre milk
4 tablespoon ( 60 g ) poha / basmatipoha ( beaten rice )
250 g sugar
3/4 teaspoon ( 4 g ) cardamom powder
1/4 teaspoon ( 1 g ) nutmeg powder
A few strands saffron ( dissolve in little warm milk )
1 tablespoon sliced almonds and pistachios
2 teaspoon ( 10 g ) chironji seeds

Bring the milk to a boil in a heavy bottomed vessel. Lower the heat and keep stirring constantly.

Clean and wash the poha. Squeeze out water and add the poha to the milk. Keep stirring till reduced to about one - third its quantity and the poha is cooked.

Add sugar and simmer till the sugar is dissolved.

Add cardamom powder , nutmeg powder and mix well.

Dissolve saffron in warm milk and add to the pohakheer. Stir well. Serve hot. Garnished with almond , pistachio slices and chironji seeds.

Grease a steel plate or a baking tray. Melt the ghee in a non stick pan. Swirl the pan to completely coat the bottom of the pan with the ghee.

Add the milk and stir continuously to avoid sticking to the bottom of the pan. Add sugar and keep stirring till the sugar is dissolved. Add the nuts and the raisins.

Pour the mixture into the greased plate. Level with a teaspoon or a katori. Using a sharp knife cut the barfi into diamonds and decorate with walnut halves . Cool in the refrigerator. When cool , cut the fudge pieces again with a heated knife . Store in the refrigerator.