Sevaya Kheer (Vermicelli Milk Pudding)

Name: Sevaya Kheer (Vermicelli Milk Pudding)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 2 tbsp. ghee; 3 oz. vermicelli pasta, broken into 1" pieces; 5 cups whole milk; 1 ⁄ 2 cup sugar; 1 ⁄ 4 cup pistachios, minced; 3 tbsp. golden raisins; 3 tbsp. sliced almonds; 1 ⁄ 2 tsp. ground cardamom

Serves
serves 4

INGALLS PHOTOGRAPHY

Home cook Yamini Joshi gave us the recipe for this Punjabi dessert of cardamom-spiced milk bolstered by toasted vermicelli noodles, dried fruit, and nuts. It's just one example of India's rich tradition of dairy-based desserts, which range from this pudding to the crumbly milk curd sweets known as sandesh. This recipe first appeared in our August/September 2014 special India issue with Laura Grahame's story Holy Cow.

Ingredients

2 tbsp. ghee
3 oz. vermicelli pasta, broken into 1" pieces
5 cups whole milk
¹⁄₂ cup sugar
¹⁄₄ cup pistachios, minced
3 tbsp. golden raisins
3 tbsp. sliced almonds
¹⁄₂ tsp. ground cardamom

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Instructions

Step 1

Melt ghee in a 4-qt. saucepan over medium-high. Cook pasta until reddish-brown, 3–4 minutes. Add milk; boil. Reduce heat to medium; cook, stirring occasionally to prevent scorching, until thickened, 15–17 minutes. Stir in sugar, pistachios, raisins, almonds, and cardamom; cook 2–3 minutes. Serve warm.

Melt ghee in a 4-qt. saucepan over medium-high. Cook pasta until reddish-brown, 3–4 minutes. Add milk; boil. Reduce heat to medium; cook, stirring occasionally to prevent scorching, until thickened, 15–17 minutes. Stir in sugar, pistachios, raisins, almonds, and cardamom; cook 2–3 minutes. Serve warm.