SEVIYAN

Preparation Method :

• Fry the vermicelli, heat the ghee in a medium-sized frying pan. Break the strands of vermicelli in half and add them to the pan. Fry for a few minutes on low to medium heat, till they turn light golden.
• Break up the nuts with a heavy knife or rolling pin and add them to the pan along with the raisins. Fry the nuts and raisins with the vermicelli to gently toast them and intensify their nuttiness.
• When the nuts and vermicelli turn golden, turn off the heat and set the pan aside.
• Now, heat a deep pan for a minute or so and pour in the milk. Add the sugar and bring the milk to a boil on high heat. Add the cardamoms to infuse the milk with their flavour.
• Simmer the milk on medium heat, till it is reduced by half and begins to thicken.
• Now, break up the vermicelli into small pieces or fragments and add them to the simmering milk along with the nuts and raisins.
• Stir everything together to combine well and simmer the vermicelli, stirring gently every few minutes, till the mixture is thick and creamy and the vermicelli and nuts are soft with the mildly-sweet, cardamom-infused milk.
• Stir the cooked vermicelli a few times more to combine, turn off the heat and leave the thick and creamy seviyan to cool.
• Once the seviyan has cooled, put it into the refrigerator to chill for a couple of hours.
• Serve the vermicelli dessert chilled, in small bowls or cups, sprinkled with chopped nuts.