Sevaiyan Kheer (Vermicelli Pudding)

• •1 cup Thin vermicelli (sevaiyan) (broken into 1-inch pieces)
• •4 cups Full-fat milk
• •1 cup sugar (adjust to taste)
• •2 tbsp Ghee (clarified butter)
• •1 tbsp Green cardamom powder (crushed, or 1/2 tsp cardamom powder)
• •2 tbsp Raisins
• •2 tbsp Almonds (sliced or chopped)
• •1 tbsp Pistachios (chopped, for garnish)
• •pinch to taste Saffron strands (optional, soaked in 1 tbsp warm milk)
• •1 tbsp Cashew (Optional)

Instructions

1. 1

   Heat ghee in a kadai and roast the dry fruits until light golden. Remove and keep aside.

2. 2

   In the same pan, add seviyan and roast until lightly golden and aromatic. Remove and keep aside.

3. 3

   In another pan, boil 1 liter of milk.

4. 4

   Once the milk comes to a boil, add sugar and cardamom powder. Let it cook until it reduces slightly.

5. 5

   Add roasted seviyan and dry fruits into the milk. Mix well.

6. 6

   Cook on low flame until the seviyan becomes soft and the kheer thickens slightly.

7. 7

   Add saffron strands and mix gently.

8. 8

   Turn off the flame once the seviyan is cooked. Do not overcook, as it will thicken more later.

9. 9

   Serve warm or chilled as per your preference.

Chef's Tips

• 💡Roasting dry fruits in ghee gives a richer taste.
• 💡Do not overcook, as seviyan absorbs milk quickly.
• 💡You can adjust sugar according to your taste.
• 💡It tastes delicious both warm and chilled.
• 💡Children often enjoy it more when served cold.