Vermicelli Pudding (Seviyan Kheer)


  • 2 litres milk
  • 1/4 cup ghee
  • 2 tbsp cashew nuts, halved
  • 1 tbsp seedless raisins
  • 1 cup vermicelli
  • 1/2 cup sugar
  • 4 green cardamoms, crushed
  • 1/2 tsp saffron threads

Method –

  1. Boil the milk till it reduces to three quarters
  2. Heat the ghee and fry the cashews and raisins. Drain and set aside
  3. In the same ghee, fry the vermicelli till it turns reddish
  4. Add to the milk
  5. Cook till the vermicelli is tender
  6. Add the sugar, cardamoms and saffron
  7. Garnish with fried cashews and raisins

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