The Toronto Hare Krishna Temple is starting a new online cooking series called “Cooking for Krishna” wherein delectable dishes from famous Hare Krishna cookbooks will be lovingly prepared and shown in a step-by-step fashion. This series is presented by one of our very nice devotees of our Toronto Hare Krishna community, Lyudmila Mataji. We hope you enjoy! Please leave your comments below!
Cooking for Krishna – Kheer Sevian: A Creamy Vermicelli Dessert
By: Lyudmila Tamahina
Introduction
Today’s recipe is from the famous Hare Krishna Cookbook, “Cooking with Kurma” by Kurma Dasa. The recipe is the Creamy Vermicelli Dessert (Kheer Sevian). You can pick up your copy of this amazing book at the temple!
Step One – Ingredients:
3 table spoon of ghee or unsalted butter
⅓ cup (85 ml) slivered raw almonds
⅓ cup (85ml) sliced raw pistachio nuts
6 whole cardamon pods, bruised
¼ cup (60 ml) sultanas
5 cups (1250 ml) milk
75g fine vermicelli, broken into 3.75 cm ( 1 ½ – inch) length
½ cup (125 ml) sugar
¼ (60 ml) double cream
1-2 tablespoon (20-40 ml) pure rosewater (not essence or concentrate)
Step Two:
Melt the ghee or unsalted butter.
Step Three:
When it’s slightly hot, drop in the nuts and cardamom, and saute them for 3-5 minutes, or until the nuts are golden brown.
Step Four:
When the nuts are almost done, drop in sultanas and fry them until they swell up.
Step Five:
Pour in the milk, add the vermicelli, increase the heat and bring the mixture to the boil. Reduce heat slightly and simmer, stirring occasionally, for 20 minutes until the pudding is thickened and creamy.
Step Six:
Add sugar and cream, mix well, cook a little more and then remove from the heat. Stir in the rosewater.
Step Seven:
Make a nice offering plate for Lord Krishna!
Step Eight:
Serve hot or chilled!
