Sevaiyan Kheer Vermicelli Milk Dessert

Method

1. 1

   Fry the vermicelli in ghee: Heat 2 tbsp ghee in a wide heavy pot on medium heat. Add the thin wheat vermicelli. Fry stirring continuously for 3 to 4 minutes until the vermicelli turns golden-brown and smells nutty. Watch carefully — the thin strands can go from golden to burnt in seconds. Remove from heat immediately once golden.

2. 2

   Add the cashews to the ghee: Return the pot to low heat. If the ghee has been absorbed by the vermicelli, add 1 tsp more. Add the broken cashews. Fry stirring for 1 minute until light golden. Remove and keep aside for garnish.

3. 3

   Fry the raisins: Add the raisins to the ghee. Fry for 30 seconds until they puff up. Remove immediately and keep for garnish.

4. 4

   Add the milk to the fried vermicelli: Pour 1 litre full-fat milk into the pot with the fried vermicelli. Stir gently. Turn heat to medium-high. Bring to a boil, stirring frequently to prevent the vermicelli from sticking to the bottom.

5. 5

   Simmer on medium heat: Once boiling, reduce to medium heat. Cook stirring every 2 to 3 minutes for 15 to 20 minutes. The vermicelli will absorb the milk and swell. The milk will reduce slightly and thicken.

6. 6

   Add sugar: Add 1/2 cup sugar. Stir continuously for 3 to 4 minutes until the sugar dissolves completely. Taste and adjust sweetness.

7. 7

   Add saffron: Pour the saffron milk (with the strands) into the kheer. Stir. The kheer will turn a beautiful pale golden colour.

8. 8

   Add cardamom: Add cardamom powder. Stir once.

9. 9

   Check consistency: The sevaiyan kheer should be flowing but slightly thick — it should coat the back of a spoon. It thickens further as it cools. If too thick, add 1/4 cup more milk.

10. 10

    Garnish and serve: Pour into bowls. Scatter the fried cashews, raisins, sliced almonds and pistachio on top. Serve warm or chilled. Sevaiyan kheer is served warm on Eid morning and chilled when made in advance for guests.

11. 11

    Note: Sevaiyan Kheer is made on Eid ul-Fitr morning in every Muslim household across UP, Lucknow, Delhi and across North India. It is the taste of Eid — the pot of sevaiyan simmering in ghee and milk fills the house with a fragrance that signals the festival has begun. It is also made for weddings, muharram and other celebrations. The thin, roasted wheat vermicelli (not regular noodles) is what makes sevaiyan kheer authentic.