Sevian With A Peach Murabba Recipe

 
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Sevian With A Peach Murabba
How to make Sevian With A Peach Murabba
  • Chef: Poppy Agha
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Sevian cooked in butter, spices and sugar served with a compote of peach.

Ingredients of Sevian With A Peach Murabba

  • 500 Gram Butter
  • 3 Tbsp Desi ghee
  • 1/2 Kg Sugar
  • 6 Green cardamoms
  • 10 strands Saffron
  • 4 Tbsp Jaggery
  • 1 packet Vermicelli (sevian)
  • 1 1/2 Litre Milk
  • 4 Tbsp Icing sugar
  • 1 stick Cinnamon
  • 6 Peaches
  • 1 Tbsp Pine nuts (chilkoza)
  • 1 Tbsp Cashews
  • 3 Cloves
  • 6 Tbsp Double cream

How to Make Sevian With A Peach Murabba

  • 1.Make stock syrup of butter, ghee, sugar, green cardamom and jaggery. Bring to a boil and reduce.
  • 2.Add the sevian in and cook. Take out and layer in a circle on a baking tray.
  • 3.Boil milk and sugar with cinnamon, cardamom, saffron and reduce.
  • 4.Chop peach and cook with sugar and jaggery till peach dissolves. Add in dried fruit.
  • 5.Add in butter, cardamom and cloves and blend in.
  • 6.Fuse peach with milk and mix in heavy cream.
  • 7.Layer on top of sevian and serve.
Key Ingredients: Butter, Desi ghee, Sugar, Green cardamoms, Saffron, Jaggery, Vermicelli (sevian), Milk, Icing sugar, Cinnamon, Peaches, Pine nuts (chilkoza), Cashews, Cloves, Double cream

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