My neighbor has sent over some Seviyan Kheer she has fixed for Eid-al-Fitr, one of the biggest Muslim festivals. It marks the end of the holy month of Ramadan, a time of fasting and prayer. Celebrating religious festivals was special in India due to the diversity of faiths. It was common for neighbors to share the sweets prepared to celebrate their festivals, irrespective of religion. This was especially so in smaller towns than big cities.
Seviyan, is made out of roasted vermicelli, milk, sugar, plums, cardamom, and almonds. It is a quick fix and a dish most Indians like to make as a dessert. There is also Sweet Seviyan, a dish that does not involve milk.
Seviyan Kheer (Vermicelli Pudding)
Ingredients
- 1 cup roasted vermicelli/seviyan (available at Indian grocery stores—see notes )
- 5 cups milk
- ½ cup sugar
- ¼ cup roasted slivered almonds (save some for garnish)
- ¼ cup golden raisins (save some for garnish)
- ⅛ tsp green cardamom powder (or take 2 cardamom pods and crush it in a mortar pestle till coarsely powdered—remove husks)
- 2 drops Kewra water (optional—available at Indian grocery stores)
Instructions
- Break the roasted seviyan into several bits.
- Heat a heavy-bottomed large saucepan on medium heat and add the tablespoon of butter and the seviyan. Stir for about 1 minute.
- Pour it onto a plate and set aside.
- Return the pan to the stove, and on medium heat, add the milk and bring it to a boil—about 10 minutes.
- Once it boils, reduce the heat to medium-low.
- Add the crushed cardamom and let it simmer uncovered for about 15 minutes until the milk is reduced slightly. Stir often, scraping the sides and bottom to avoid the milk sticking and burning.
- Add the roasted vermicelli and let it cook for about 2 minutes.
- Add the sugar and stir to dissolve. About 3 minutes.
- Do a taste test and add more sugar if desired.
- Add almonds, golden raisins, cardamom powder, and kewra drops.
- Simmer for another 5 minutes,stirring gently, until the pudding mix is creamy.
- Pour into a serving dish and garnish with reserved almonds and raisins.
- You can serve Seviyan warm or chilled.
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