Vermicelli is the most popular type of pasta in the Indian kitchen. It is a fine version of angel hair and often pre-roasted to a golden brown. In this simple dessert,  each strand undergoes a silken transformation as it is lovingly cooked in sweetened milk with fragrant spices and enriched with chopped nuts and raisins. A few strands of saffron and a dash of rose water, while optional, can truly elevate this dish to impress any palate.

Ingredients (Seviyan)

  • 1 tbsp ghee/oil/butter
  • 1 cup vermicelli
  • 4 cups whole milk
  • 18-20 raisins
  • 1/4-1/2 cup sugar (depending on your preference)
  • 1 tsp cardamom powder
  • 3-4 strands of saffron
  • 1/2 tsp rose water
  • Pistachios, crushed for garnishing

Method

Prep Time: 5 min

Cook Time: 10-20 min

(Serves 6)

  1. Heat the ghee/oil in a saucepan. Add the seviyan and roast until golden; then remove from the pan and keep aside.
  2. Add the milk in the same pan, and when it comes to a boil, add the seviyan and raisins. Cook until a desired consistence is achieved (it will set up a lot).
  3. Add the cardamom powder, sugar, saffron, and rose water and mix well. Transfer the kheer to a serving bowl, and garnish with pistachios.
  4. Chill and serve!
  5. Enjoy!