SEVIYAN
- Preparation Time:15 minutes
- Cooking Time:30 minutes
- Serves:6 people
Ingredients
4 cups (1 L) whole milk
1 cup heavy whipping cream
1/4 cup sugar
1 + 1 teaspoon Nanak ghee
10-12 green cardamom pods, lightly crushed, remove the green skin
50 g (1.75 oz or ~3/4 cup) Pakistani or Indian roasted vermicelli (seviyan), roughly broken up
1 tablespoon cashews and Almonds, roughly chopped
1 teaspoon rose water (optional)
METHOD TO PREPARE
Heat a large nonstick pan over medium heat. Add ghee. Next, add in the vermicelli and toast for 4-5 minutes till it is golden. Remove and set aside. Keep a careful eye; vermicelli can burn quickly.
Return the pan to heat and add the remaining teaspoon of ghee over medium heat. Add chopped-up almonds and cashews and sauté till golden; remove and set aside.
Heat a deep nonstick pot or dutch oven over medium low heat. Add milk, cream, and sugar. Let it come to a simmer until all the sugar has melted. Let it simmer for 15 minutes. Keep stirring to prevent it from sticking to the bottom of the pan.
Add the vermicelli and cardamom and continue to simmer for another 15 minutes until the milk mixture has slightly thickened.
Remove from heat; seviyan will continue to thicken as it cools. So take it off the heat before it is too thick.
Add rose water if using, and stir in the roasted notes. Serve hot or cold.
