• 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.