Monday, August 15, 2022

Sewai kheer with coconut & Dum Aloo

Sewai kheer with coconut


1 litre milk

150 gms sewai – vermicelli

3 tbsps ghee

4-5 tbsps sugar as per taste

Half tsp cardamoms powder

3 tbsps chopped almonds

1 cup fresh coconut diced

Bring the milk to boil in a thick bottomed pan. On low fire reduce it to three fourths of its quantity, stirring from time to time. In the meantime, roast the sewai in ghee till it is a light golden brown. Add this to the reduced milk and continue to stir and cook till sewai is soft and milk is reduced to less than half. Add the almonds. Put off the heat. Cool to room temperature and add the diced coconut and serve chilled.

Dum Aloo


500 gms small sized potatoes


Oil for deep frying

1 cup tomato purée

2 tbsps ginger garlic paste

2 cups browned onion paste

2 tsps red chilly paste

2 tsps roasted jeera powder

1 tsp turmeric powder

1 tsp anar dana powder

1 tsp garam masala powder


Roma Ghosh
Roma Ghosh has recently retired as Associate Professor for Media Studies from an international university. She was with the Times of India as a correspondent for many years. Her passion is cooking and she has been doing recipes and photo shoots for Women's Era for the last 15-odd years.

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