Vermicelli Pudding

Name: Vermicelli Pudding (Seviyan ki kheer)
Yield: Serves 6–8
Cuisine: Indian
Ingredients: 50 g/1¾ oz unsalted butter; 75 g/3 oz vermicelli, broken into 5cm/2 inch lengths; 15 g/½ oz finely chopped pistachios, or almonds; 110 g/4 oz sugar, or to taste; 25 g/1 oz chopped almonds; 2 tablespoons sultanas; 1.5 litres/2½ pints hot full-fat milk; ¼ teaspoon cardamon seeds, crushed to a powder in a mortar

Seviyan ki kheer

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

In India, we use a very thin, delicate vermicelli known as seviyan to make this pudding. Since this is available only in Indian stores, I have worked out a recipe for the vermicelli that can be found in most supermarkets.

Ingredients

50 g/1¾ oz unsalted butter
75 g/3

Asia
India
Dessert
Vegetarian
Gluten-free

Method

Melt the butter in a heavy saucepan over a medium-low flame and put in the vermicelli. Stay watchful now. Stir and fry the vermicelli until the pieces turn golden brown: this happens rather suddenly. Some pieces will be darker than others and that is to be expected. Pour in the hot milk and bring to a simmer. Now adjust the heat to medium-low or whatever temperature keep