Seviyan Kheer
Ingredients
- 2 pints whole milk or 1.2 litres
- 40 grams roasted vermicelli (seviyan) break the seviyan up into small pieces before cooking
- 6 cardamon pods, grounded with pestle and mortar
- 200 grams condensed milk
- 0.5 tbsp sugar to taste
- 1 pinch saffron optional
- 1 tbsp almonds, coarsely grounded with pestle and mortar
- 1 tbsp pistachios, coarsely grounded with pestle and mortar
- 1 tbsp edible rose petals optional
Instructions
- Add the milk, vermicelli and cardamoms to a pan and bring to boil. Then turn the heat down and allow it to simmer for 30 minutes on low heat. Stir at intervals.
- Add the condensed milk (saffron) and sugar, stir through for a minute. Taste at this point, if it needs more sugar add accordingly to your taste.
- Garnish with the nuts and rose petals
Video
Notes
- Make sure you break the vermicelli strands into smaller pieces, otherwise it becomes quite tricky to eat with the milk.
- You can serve the seviyan warm or cold.
- You can also prepare this in advance and store in the fridge 48 hours before serving.
- The seviyan also freezes well, don't add the nuts if you want to freeze it. Let it defrost in the fridge overnight, then add nuts before serving.