Shevayi Kheer

Shevayi Kheer, Khichadi 

and something something (I plan to send as an event entry...)

Shevayi Kheer, we love it but in our joint family we rarely made it for Naivedya, don't know why? While we lived in Tata Colony in Chembur one of Mothe Baba's colleagues always sent over a large glass bowl of Sheer Kurma on the occassion of Id. It is the samething you will agree but may be richer. Some how only Mothe Baba ate it none of us ever tasted it. As kids we were pretty finicky about our food if we were not introduced to it at home first. I think most times we would make Sweet Shevayi for Holi as is tradition in Colaba, will talk about it some time later.

I think it is only me who started making Shevayi kheer in the family. BTW in my family we never were kheer lovers. I can't say that now as I am in Payasam country. There is a payasam for every occassion here  in the  south. Here is where my love for Shevayi kheer blossomed I must say. Sapna my young SIL seems to think I love it a lot so she makes it without fail when I visit home. Yes this week I was in Mumbai and she made it yet again. Well I am now bored of it and promise not to make it anytime soon. Before going home I had made it for Dad on Dasara day. I wanted it to have a creamy consistency and color. I achived the consistency well but when I tried using jaggery to give it the extra special color the milk split :P :(

So there was Shevayi kheer the next sunday too just to assure myself that I am capable of making a lipsmaking kheer. Don't believe me then go try it, here is the recipe. Oh there are many on the net but won't you try mine?

Ingredients

1/2 cup Roasted Shev

1 litre milk

1 cup sugar

1 tablespoon ghee

4-5 cardamoms

handful cashew nuts

handful golden raisins

First in a large heavy bottom vessel fry the dry fruits in ghee. Remove and keep aside.

Roast the shev in the same ghee till it is darker shade than the bought out. Don't char it though. Now add the milk and let the shevayi cook till soft. Keep stirring and keep a watch on the milk to avoid spill over. Pick up the shevayi on the spoon and press a few strands with your fingers to ensure they are completely cooked. The milk would have thickened quite a bit. Boil further till it coats the back of the spoon inserted in it. It should be lucious. Now add the sugar and let it dissolve. Keep stirring to avoid lumping at the bottom. 

Finally add the dryfruits and pounded cardamom seeds, mix well. Serve in a colorful bowl to add a festive cheer to it as this is a white dessert Slurp it up in unison with friends and family, and celebrate the season.