Name: Sevian kheer
Yield: Serves four
Cuisine: Indian
Ingredients: ⅓ cup blanched almonds, roughly chopped; 4 tbsp ghee; ⅓ cup cashew nuts; ⅓ cup pistachio nuts, roughly chopped; ½ tsp ground cardamom; 1.25 litres (2 pts) milk; 150 g (5 oz) sevian or thin Italian vermicelli, broken into 5 cm (2 in) pieces; ⅓ cup sultanas; 3 tbsp sugar; extra pistachio nuts, chopped, for decoration; 2 tsp rosewater; a few unsprayed rose petals, washed and dried, for decoration

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

This sweet noodle and milk pudding is particularly popular in northern India and Pakistan, and is a favourite of Muslims, who traditionally eat it after moonrise during Ramadan. If you’re lucky, you might be able to find the true sevian in an Indian food store, but traditional Italian vermicelli will also work, as long as it is very fine.