SEVIYAN

 

• INGREDIENTS

  

• 4 tablespoon canola oil or ghee
• 6 cardamom pods
• 1 packet of seviyan, approximately 150 gram (vermicelli noodles, available in specialty Indian/Pakistani grocery stores)
• 2 liters whole milk
• ¾ cup sugar

• INSTRUCTIONS 

• Heat oil in a large stockpot. Once it begins to shimmer, add cardamom pods and fry for about 30 seconds.
• Add vermicelli. On medium heat, fry vermicelli till it browns slightly, approximately 2 – 2/1/2 minutes.
• Lower heat, slowly add milk and then, bring to a boil. Add sugar and stir till it dissolves.
• When the milk begins to bubble, lower heat and keep stirring till you get the desired texture, about 15 - 20 minutes. The milk should thicken and the sawaiyyan should retain some bite.
• Place in serving bowl and let it cool at room temperature. Top with slivered almonds.

• NOTES

There are many variations to sawaiyyan. Many like to cook it for a lot longer (one hour or more). In my home, we like it when sawaiyyan still have some bite and so prefer not to cook them too much. Play around with the recipe and see what you like!

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