Sevai ki burfi

Name: Sevai ki burfi
Total time: 1800 s
Yield: 4 people
Cuisine: Indian
Ingredients: 150 gm laccha sevai; 1 litre full fat milk; 4 tbsp condensed milk; 1/4 cup dessicated coconut; 1/4 cup khoya/mava; 1/2 cup dry fruits; 1/2 cup sugar; 1/4 teaspoon elachi( cardamom) powder; 1/4 teaspoon kewar water; as needed saffron soaked in milk; 2 tbsp ghee

Soumi Banerjee @cook_19946990

Kolkata

This is my own innovation. Never thought it would turn out to be so tasty. I have used laccha Sevai for this as it was available you can use any other type that is available. Since it can be made for both Eid and rakhsabandhan so that given it a rich texture by adding khoya and condensed milk in some quantities you can skip if you want.

#mithai
#bakraeid.

Soumi Banerjee @cook_19946990

Saved

Ingredients

30 min.

4 people

150 gmlaccha sevai
1 litrefull fat milk
4 tbspcondensed milk
1/4 cup dessicated coconut
1/4 cupkhoya/mava
1/2 cupdry fruits
1/2 cupsugar
1/4 teaspoonelachi( cardamom) powder
1/4 teaspoonkewar water
as needed saffron soaked in milk
2 tbspghee

Saved

Steps

30 min.

1

In a pan first take the milk and let it boil. Keep stiring so that the bottom doesn't burn. Add condensed milk. Again keep on boiling till it is reduced to half now add the smashed khoya, sugar, elachi powder. Again cook till the sugar get melts and the milk thickens a bit.
2

Now in a pan add the dessicated coconut and stir it for 2 - 3min in flow flame till the smell comes out. In the pan now add ghee and add the crushed Sevai. Fry it till it becomes golden brown. Now mix the seavi and coconut
3

Now mix the Sevai in the thick milk. Add the chopped dry fruits. Cook it till all the milk is absorbed and it becomes a tight consistency.
4

Now take a steel plate or any container as per your wish. Grease it with some ghee and spread the mixture evenly. With a min thickness. Give the mixture a square shape. Garnish it with saffron and remaining dry fruits. Let it set in the fridge for 1 hr. After that cut and serve it.