Name: Vermicelli Pudding (Sewian Zarda)
Cuisine: India
Ingredients: 4 drops kewra essence or; 1 oz (30 g) chopped almonds; 6 ozs (170 g) vermicelli (sewian); 1 oz (30 g) chopped pistachios; ¾ pt (450 mils) milk; 2 to 3 silver leaves—optional; 3 ozs (85 g) khoa (dried fresh whole milk); 12 ozs (340 g) sugar; 3 ozs (85 g) ghee; 6 green cardamoms (illaichi); ⅛ teaspoonful saffron (kesar)

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Sewian zarda is a sweet dish very popular with the Muslims. They distribute it amongst friends on the occasion of the Id festival.

Ingredients

3 ozs (85 g) ghee
6 green cardamoms (illaichi)

Method

Heat the ghee on medium fire, add crushed cardamoms and cloves and stir for a minute or two. Add sewian and fry until they are rich brown in colour. Pour the milk, mix thoroughly and cover the pan. Cook on medium fire for about 5 to 7 minutes, stirring every now and then, to avoid sticking. Remove from the fire when the milk dries up, add sugar and the khoa (dried fresh whole m