GUR SEVIYAN BURFI

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Meethi Dry Seviyan is a classic Indian & all time favorite dessert for the sweet lovers. When seviyan is made with gur (jaggery), this combination is just amazing. So, here we go with its recipe.




For 10-15 burfis

INGREDIENTS:

  •       Bombino vermicelli roasted (roasted seviyan) -1 ½ cup
  •      Jaggery (Gur)- 150gms
  •        Milk- 1/2cup
  •      Clarified butter oil (desi ghee)- 2 tablespoon
  •      Almond(badam)- for garnishing
  •      Refined oil- to grease thaali
  •      Water


HOW TO MAKE:

  •  Take jaggery in a pan and add 2cups of water and bring it to boil, till jaggery melts. Keep it aside, till it cool down
  • Take a heavy bottom vessel/kadhai. Add ghee and seviyan and roast for 2-3 minutes stirring it regularly. (As seviyan are already roasted, so it would take less time)
  • Then add 2cups of water  and milk and cook seviyan on medium flame, till water is almost soaked and seviyan turns tender
  • Now, add jaggery and water syrup and mix well. Cover it with lid and cook it on low-medium flame, till water in seviyan dries up. We need sticky seviyan, so don’t worry if it is overcooked.


HOW TO ARRANGE:

  •      Take a thaali (or any other deep tray) and grease it with oil.
  •       Spread cooked seviyan evenly in the thaali and let it cool down.
  •       Once it sets, upside down the thaali on a shelf/plate/board and cut it in shape of burfi.
  •      Half the almonds from the centre and place half almond on each burfi.

Now….. its time to relish this yummmmyyyy Gur Seviyan Burfi  




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