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!
Wasalaam!
sooo yummyyy and easy to prepare... thnks..
ReplyDeleteGlad you liked it ! :)
DeleteI ate this pudding in Bulgaria last year ! and it was delish :)
ReplyDeleteyes, this pudding is a real Pakistani classic too!
Deletenice
ReplyDeleteHey Muslim girl...I've got a pack of seviyan...looking to make something different...as fry it...any tips or any recipes tht come to mind pls do share...thanks again your a life saver at the in-laws!! ;)
ReplyDeleteMy mother says you can use this same recipe above by replacing the milk with water. Traditionally, in seviyan, water is used. The milky one above is saved for special occasions. On a savoury note, I used seviyan in an Egyptian dish recently. Let me know, if you would like the recipe. :)
DeleteHi , how long does this dessert keep for ? I want to make it in advance for iftar in 4 days time will it go off ? JazakAllah
ReplyDeleteHey! It should keep for a few days in the fridge. :)
DeleteIs It The Thin Vermicelli Or The Thick One?
ReplyDeleteThe thin one.
DeleteThank You :)
Deletecan you use the same recipe for thick vermicelli?
ReplyDeleteYes, it should be fine.
DeleteSalaam, is the saffron necessary in this recipe or can I use something else?
ReplyDeleteAlso, approximately how much is a medium carton of cream?
DeleteYou can leave the saffron out, if you want. The cream is about 250ml.
DeleteJazakAllahu khairan katheeran
DeleteCan you reheat this in the microwave or hob? To have it hot
ReplyDeleteBoth are fine.
DeleteOk thank you. Will it still taste ok or will it become thicker?
DeleteIt will taste fine but will be slightly looser once heated.
DeleteHi i would like to make this but I notice you add 8 0z of seviyan for a litre of milk. Is this 2 packets of seviyan ? There is 150g in a packet . Please confirm. Jazakallah
ReplyDeleteNot sure about the amount in each packet. Just measure the seviyan on a weighing scale until you get 8 ounces.
DeleteI live in the US, what would equal as double cream?
ReplyDeleteHeavy cream.
Delete