Punjabi Seviyan Kheer Vermicelli Milk Sweet Festival

Ingredients

• 100g thin vermicelli (seviyan) — dry-roasted in 2 tbsp ghee until golden
• 1 litre full-fat milk
• 3/4 cup sugar
• 1/4 tsp cardamom powder
• A generous pinch of saffron soaked in 2 tbsp warm milk
• 2 tbsp cashews — fried in 1 tsp ghee
• 2 tbsp raisins
• 1 tbsp rose water — optional

Method

1. Dry-roast vermicelli in 2 tbsp ghee in a heavy pot, stirring constantly, for 3 to 4 minutes until golden.
2. The roasting is essential for flavour — raw vermicelli gives a flat taste.
3. Bring 1 litre full-fat milk to a boil in the same pot.
4. Add the roasted vermicelli. Stir.
5. Reduce to medium. Cook stirring every 3 minutes for 12 to 15 minutes until the vermicelli is soft and the milk has thickened.
6. Add sugar. Stir until dissolved. Cook 4 more minutes.
7. Add saffron milk, cardamom powder, fried cashews, raisins and rose water.
8. Serve warm or at room temperature.