Seviyan
Seviyan kheer is a popular milk-based pudding made using thin vermicelli, milk, and sugar. It is a popular dessert made on Eid.
Ingredients
- ¾ cup Seviyan (Thin Vermicelli)
- 5 cups Whole Milk (you may use low fat milk as well)
- 2 tbsp Ghee
- ⅓ cup Sugar
- 4 Green Cardamoms
- ¼ cup Blanched and sliced almonds
Instructions
- Heat ghee in a pan and add the vermicelli/ seviyan. I like to use the thin, long vermicelli and break them lengthwise in half.
- Saute the seviyan gently in ghee over low heat so that they turn fragnant and light golden brown. They should not burn and neither should they break/ crumble. Remove and keep aside.
- Take a heavy bottomed pan and add the milk. Heat the milk and let it simmer. Add the whole green cardamom while the milk simmers.
- Add the fried vermicelli to the milk and keep simmering. The milk will slowly reduce and thicken as it simmers and the vermicelli will cook as well.
- Mix in the sliced almonds and add the sugar. Mix everything well and cook this for another 5 to 7 minutes.
- Adjust the consistency of the seviyan kheer to your personal preference. Feel free to add some more milk if you do not like it very thick.
- Remove from heat and serve warm/ chilled. Garnish with some more dried fruit of your choice.