You may be wondering, what is Seviyan Kheer? Fair enough, it is a lesser known Pakistani dessert, but not for lack of deliciousness – because it is quite delicious! It’s a quick and simple dessert to make which is probably why it’s such a staple in Pakistani households. At the very least you need 3 ingredients – milk, sugar, and roasted vermicelli – but if you want to spice it up there are a few more ingredients you can add. After cooking it down you are left with a sweet, aromatic, milky pudding-like dessert with thin tender strands of vermicelli. Sounds good, doesn’t it? Well, I think it’s about time we get started with the recipe, shall we?
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Ingredients:
- 1 teaspoon oil
- 1 cup Shan Roasted Vermicelli, crushed
- 1 tablespoon crushed pistachio and almond
- 2-3 crushed cardamom (yields about 1/4 teaspoon seeds)
- 3 cups milk
- 1/3 cup granulated sugar
- Sliced almonds and pistachio, garnish
Directions:
I’m about to show you just how easy it is to make Seviya. First off in a pan on medium heat add in your oil. Before adding the vermicelli in crush it between your hands until the pieces are about 1 inch long (more or less). You don’t want long pieces of it while you’re eating. Add this to the heated oil along with the crushed nuts and cardamom seeds. To get the seeds from the cardamom pods, crush in a mortar and pestle and remove the seeds from skins (which can be discarded), slightly crush the seeds. Give all of this a quick 1-2 minute roast while mixing in the pan then add your milk.
After the milk, add in the sugar and bring the mixture to a low simmer on medium heat. Let it cook for 10-15 minutes, stirring frequently, until the vermicelli is cooked through and the thickness is to your liking. Once the vermicelli is cooked you can take it off the stove quickly if you prefer your mixture thinner, but if you want it a bit creamier and thicker keep it on the stove a few minutes longer. Keep in mind it also thickens while it cools so in general take it off the stove sooner rather than later.
What did I tell you? Didn’t I say I would show you how easy it is to make Seviya! You’re already done! All you have to do is serve it up. Some people like to eat it warm right off the stove and others like to cool it down in the refrigerator before serving (this is more traditional), but it’s up to you. Be sure to garnish with some almond and pistachio slivers and enjoy!
Seviya Kheer (Sweet Milky Vermicelli)
Ingredients
- 1 teaspoon vegetable or canola oil
- 1 cup Shan Roasted Vermicelli, crushed
- 1 tablespoon crushed pistachio and almond
- 2-3 crushed cardamom (yields about ¼ teaspoon seeds)
- 3 cups milk
- ⅓ cup granulated sugar
- Sliced almonds and pistachio, garnish
Instructions
- In a saucepan add vegetable oil and bring to a medium heat.
- Crush the dry vermicelli between your hands until the pieces are about 1 inch in length (more or less). Add the crushed vermicelli to the saucepan with oil
- Add in crushed almonds and pistachios and also crushed cardamom seeds. To remove seeds from pod crush slightly in mortar and pestle then remove seeds and discard the cardamom skins. Slightly crush the seeds and add to the saucepan.
- Roast everything for 1-2 minutes while stirring, then add in the milk.
- While milk warms up add in the sugar. Bring milk to a low simmer and cook until vermicelli is soft (cooked through) about 10-15 minutes.* Stir frequently while cooking.
- Serve warm immediately or cool it down in the refrigerator for an hour or so with slivers of almond and pistachio as garnish.
- Enjoy!
Notes:
- *If you prefer a thinner mixture take the Seviya off the heat as soon as vermicelli is cooked. If you prefer it a bit thicker cook it down for a few more minutes to make it creamier. Keep in mind it thickens as it cools so it’s always better to take off the heat sooner rather than later.
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