Seviyan Kheer with Cardamom, Almonds and Raisins
Lalkila Kitchen · Lalkila · Vegetarian · Desserts · North Indian cooking
Fine wheat vermicelli makes a flowing milk pudding that thickens as it cools.
Ingredients
- 1 tablespoon ghee
- 1 cup broken wheat vermicelli
- 1 litre whole milk
- 7 tablespoons sugar
- ½ teaspoon ground cardamom
- 1 tablespoon almond slivers
- 1 tablespoon chopped cashews
- 1 tablespoon golden raisins
Method
- Heat ghee in a heavy pan. Stir vermicelli over gentle heat until golden.
- Lower heat and carefully add milk. Stir as it comes to a gentle boil.
- Dissolve sugar in the milk; add almonds, cashews and cardamom.
- Simmer, stirring, until vermicelli is soft and milk lightly thickened. Remove from heat; stir in raisins.
Cooking notes
Refrigerate leftovers promptly. A little milk loosens the chilled pudding.
Pantry shopping at Lalkila.com
For cooking and serving, explore Flours and Ghee & Oils. Read the actual product details and obtain fresh ingredients locally as needed.
More recipes
- Dahi Vada with Chilled Yoghurt and Chutneys
- Lemon Drizzle Loaf with a Crisp Sugar Top
- Moong Dal Halwa with Ghee, Cardamom and Pistachios
Source and adaptation
Adapted from Dassana Amit, Dassana's Veg Recipes. Original recipe.
Optional cloves, saffron and rose petals omitted.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.