Sweet and Creamy Seviyan (Vermicelli Kheer)

 Seviyan are thin, dried vermicelli noodles made from wheat flour. They are commonly used in South Asian desserts. In recipes like seviyan kheer (vermicelli pudding) or sheer khurma, seviyan are cooked with milk, sugar, and aromatic spices like cardamom, often with added nuts and raisins.

Ingredients:

• 1 cup thin vermicelli (seviyan)
• 1 liter full-fat milk
• half cup sugar (adjust to taste)
• 2-3 green cardamom pods (crushed)
• 2 tablespoon ghee (clarified butter)
• 2-3 tablespoons chopped nuts (almonds, pistachios, cashews)
• 1 tablespoon raisins (optional)
• 1/4 teaspoon kewra water or rose water (optional)
• a pinch of saffron strand (optional)

Instructions:

Step 1: Roast the Vermicelli

Heat ghee in a heavy-bottomed pan. Add vermicelli and roast on low-medium heat until golden brown and aromatic. Stir constantly to avoid burning. 

Step 2: Add Milk

Pour in the milk and bring it to a gentle boil. Lower the heat and let it simmer for about 10-12 minutes, or until the vermicelli is soft.

Step 3: Sweeten It Up

Add sugar and crushed cardamom. Stir until the sugar dissolves completely. Simmer for another 5-7 minutes until the mixture thickens slightly.

Step 4: Add Flavors & Garnish

Add kewra or rose water, if using. Toss in chopped nuts and raisins. Save a few for garnish. Optional: Add a pinch of saffron soaked in warm milk for a luxurious flavor.