Friday, 16 August 2013

Seviyan (Vermicelli Pudding)

Assalamu alaikum wa rahmatullahi wa barakatuhu!



This recipe is for Seviyan which is a creamy and delicious traditional Pakistani vermicelli pudding. It is very quick to make and can be served hot or cold. If you need a dessert in a hurry, this is the one for you.

A Simple List of Ingredients:

1. Dry Vermicelli
2. Green Sultanas
3. Butter
4. Whole Milk
5. Sugar
6. Saffron
7. Ground Green Cardamom Powder
8. Double Cream

Bismillah, let's begin!


To start, heat 4 ounces butter in a large saucepan or pot ...



... until melted.




Take 8 ounces dry vermicelli.



Throw them into the melted butter.



Stir ..



.. on medium heat for 5 minutes until lightly toasted.




Next, add 1 litre of whole milk.



Stir until combined.



Bring to the boil.



Add sugar, to taste - about 4 ounces.



Add a pinch of saffron.



Break the saffron up with your fingers.



Throw in 1/2 teaspoon ground green cardamom.



Mix well.



Bring to the boil again.




Take a handful green sultanas which have been soaked in water.



Drain out the water and throw them in.



Simmer on low heat for 5 minutes uncovered. If the vermicelli soaks up the milk, feel free to add more as needed. The consistency of seviyan is a personal thing - I prefer mine on the thicker side. Please note that the seviyan will thicken up even more as it cools.




Add 1 medium carton of double cream.



Stir for the final time!



Serve hot or leave to cool. Garnish with chopped nuts etc if you want, but I prefer to eat it just as it is!

Wasalaam!


Spice Enthusiast
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