Seviyan Kheer was one of my favourite desserts while growing up. I would often wake up to its delicious aroma on festive days, only to find my grandmother stirring a large pot of vermicelli in the kitchen. In India, it is popularly prepared on the last day of Ramzaan -an Indian festivity- where those who fasted during the days of Ramzaan break their fast with this dessert.
Ingredients:
70g vermicelli
2 Tbsp pure ghee
1⅔ cup milk
4 Tbsp granulated sugar
1½ tsp green cardamom
2g cloves
20g whole almonds
10g raisins
Directions:
Roughly crush the vermicelli.
Cut the almonds into thick slices. Soak the raisins in hot water and set them aside.
Heat the ghee and fry the almonds. Drain and keep aside.
Lightly fry the cloves and the cardamom and add the vermicelli. Allow to brown lightly.
Add the milk and bring to a boil. Simmer on a slow fire till the milk thickens.
Add sugar and raisins. Remove from the fire.
Allow cooling completely.
Garnish with fried almonds, and serve at room temperature. Enjoy!
Serves: 6
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