Pakistani•indulgent
Seviyan (Vermicelli Pudding)
Seviyan, a vermicelli pudding, is a popular Pakistani dessert that nearly every family prepares dutifully on Eid.
- Prep time
- 6 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 4 tbsp canola oil or ghee
- 6 cardamom pods
- 1 packet of seviyan, approximately 150 gram ((vermicelli noodles, available in specialty Indian/Pakistani grocery stores))
- 2 liters whole milk
- 3/4 cup sugar
Instructions
- 1
Heat oil in a large stockpot. Once it begins to shimmer, add cardamom pods and fry for about 30 seconds.
- 2
Add vermicelli. On medium heat, fry vermicelli till it browns slightly, approximately 2 – 2/1/2 minutes.
- 3
Lower heat, slowly add milk and then, bring to a boil. Add sugar and stir till it dissolves.
- 4
When the milk begins to bubble, lower heat and keep stirring till you get the desired texture, about 15 - 20 minutes. The milk should thicken and the sawaiyyan should retain some bite.
- 5
Place in serving bowl and let it cool at room temperature. Top with slivered almonds.