Sevian Zarda Recipe
Ingredients
| Sevian | 3 Cup (48 tbs) | |
| Milk | 3 Cup (48 tbs) | |
| Cloves | 2 | |
| Pistachio | 1⁄4 Cup (4 tbs) | |
| Ghee | 3⁄4 Cup (12 tbs) | |
| Kewra essence | 1 1⁄2 Tablespoon | |
| Sugar | 2 Cup (32 tbs) | |
| Khoya | 1⁄2 Cup (8 tbs) | |
| Cardamoms | 4 | |
| Blanched almonds | 1⁄4 Cup (4 tbs) | |
| Saffron | 1⁄2 Teaspoon | |
| Silver leaves | 2 |
Nutrition Facts
Serving size
Calories 1112 Calories from Fat 346
% Daily Value*
Total Fat 39 g60.2%
Saturated Fat 19.4 g96.9%
Trans Fat 0 g
Cholesterol 87 mg29%
Sodium 109 mg4.5%
Total Carbohydrates 174 g58%
Dietary Fiber 5.5 g22.1%
Sugars 78.3 g
Protein 22 g43.3%
Vitamin A 4.9% Vitamin C 2.8%
Calcium 28.9% Iron 15.3%
*Based on a 2000 Calorie diet
Directions
1 In a pan, heat the ghee on moderate heat.
2 Add in cardamoms and cloves, stir for a minute.
3 Add in the sevian and stir until golden brown in color.
4 Gradually pour in the milk.
5 Mix thoroughly and cover the pan.
6 Cook on low heat until the milk is absorbed.
7 Add in the khoya and sugar, mix well.
8 Cook, covered on low heat.
9 Place some live charcoal on the lid and let cook until dry.
10 Stir in chopped almonds, pistachios, kewra flavour and soaked saffron.
SERVING
11 Decorate with silver leaves and serve hot.
Chef
