Prep Time: 10 minutes
Cook Time: 40 minutes
Yield:  2 servings

Ingredients

• 1/2 cup Broken Sewai (thin) ghee roasted
  500 ml full cream milk
• 8 tbsp white sugar
• 3/4 tbsp Sprig Coconut Sugar mingled with a Quartet of Brown Spices
• 3-4 drops Sprig Natural Bourbon Vanilla Extract
• 1 tbsp ghee for roasting nuts
• 2-3 tbsp fresh cream
• 4-5 cashews (chopped)
• 4-5 almonds (chopped)
• 10 raisins
• 2 tbsp Chironji
• 2 tbsp desiccated Coconut

Directions

• Heat ghee in a pan and roast sewai until golden and keep aside
• In the same pan roast cashews, almonds, chironjee and raisins one by one and set it aside
• Boil milk in a thick bottomed pan and as soon as it starts boiling, simmer the gas and let the milk reduce
• Keep scraping the sides because that’s where the tastiest stuff gets stuck
• Once the milk starts reducing, add fried nuts except raisins (to be added in the last)
• Let the milk thicken nicely, it will now look light yellow and creamy
• Add roasted sewai and cook till it softens; if you are using vermicelli then cook until it’s transparent and soft
• Now add sugar and coconut palm sugar, keep stirring to avoid milk getting burnt
• Once you add sugar, you will see that milk gets diluted again, this is because sugar dissolves and dilutes it
• Cook again till the milk thickens back, now add fresh cream and few drops of Bourbon Vanilla extract and give a quick stir
• Turn off the gas and add fried raisins and let it cool completely
• Pour the dessert in serving bowls and refrigerate before serving
• Garnish with some desiccated coconut and serve chilled

Recipe and photo courtesy of spoonforkandfood.com