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!


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