Vermicelli Recipe- Bhopali Sevai

Hey People,

Today I am sharing a very tasty dessert recipe. My hubby learnt this from a cookery show of his fav chef Vineet. Hubby has made it twice and it turns out really tasty. I’ve never cooked it myself but I stand with him in the kitchen (to prevent the mess :P).

Bhopali Vermicelli is a creamy, delectable sweat dish. It’s very easy and quick to dish out. The mean vermicelli takes a dashing avatar here.

Ingredients (Serves-4)

Vermicelli (Vermicelli)- 150 gm

Full cream milk- 750 ml

Kalakand/Rabri/Milkmaid- 200g

Gulabjamun- 4 pieces

Pistachio- 4 tbsp

Raisins + Charoli (chironji)- 4 tbsp

Desi ghee- 4 tbsp

Preparation-

Take ghee in a deep, thick-bottomed pan and roast vermicelli and pistachios in it together. When vermicelli turns brown, add milk and bring it to boil. Then add kalakand ( the chef prefers it, so does hubby) and other dry fruits. Keep stirring and as the mixture becomes thick (it hardly takes 5 minutes) turn off the flame. Pour the Vermicelli in four dessert bowls. Cut gulabjamuns in halves and arrange them on the thick Vermicelli. You can also sprinkle pistachios on gulabjamun.

Keep it in freezer for 30 minutes and serve chilled.

This lip-smacking sweet is perfect for every occasion and tastes heavenly. The taste may tempt you but eat it in moderation as it is very high in calorie content.

Try it and tell me how you liked it. It’s a perfect Diwali treat for your family and guests.

PS- you can use ’fini’ instead of vermicelli.