Sevian With A Peach Murabba

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

Ingredients

• 500g butter
• 3 tbsp desi ghee
• 1/2 kg sugar
• 6 green cardamoms
• 10 strands of saffron
• 4 tbsp jaggery
• 1 packet vermicelli (sevian)
• One and a half ltr milk
• 4 tbsp icing sugar
• 1 stick cinnamon
• 6 peaches
• 1 tbsp pine nuts (chilkoza)
• 1 tbsp cashews
• 3 cloves
• 6 tbsp double cream

Instructions

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.

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By Chef Poppy Agha in Foodistan on