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Title: Easy Seviyan (Sweet Vermicelli)
Categories: Indian, Pakistani, Puddings
Yield: 8 Servings

1/4 c Ghee
6 Green cardamom pods; cracked
5 oz Seviyan (150 g)
1/2 ga Whole milk (2 l)
3/4 c Granulated sugar
2 tb Slivered almonds; up to 4 tb

Cooking time: 20 minutes

No Eid is complete without a bowl of comforting seviyan: sweet
vermicelli roasted in ghee, and simmered in sweetened milk.

Melt ghee over medium heat in a large heavy-bottomed pot. Once it
begins to shimmer, add cracked cardamom pods, and fry until fragrant,
about 30 seconds.

Place the vermicelli in the pot, breaking it as needed. Brown it over
medium heat, about 2 to 3 minutes.

Slowly pour milk into the pot. Cover, and bring to a boil.

Remove the lid, and lower to a simmer. Add sugar and stir until it
dissolves.

Let the seviyan simmer on medium to medium-low heat for 10 to 15
minutes, stirring occasionally. Once the mixture begins to thicken,
and you are close to the desired consistency, remove from heat.
Remove and discard the cardamom pods.

Pour seviyan into serving bowl, and let it set at room temperature.
Garnish with slivered almonds or your choice of nuts or dried fruit.
Refrigerate after serving.

Recipe by Maryam Jillani

Recipe FROM:
<https://www.pakistaneats.com/recipes/seviyan-vermicelli-pudding/>

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