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Seviyan Ji Khirni (Sindhi Vermicelli Pudding)

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dessert

Tags: easy, recipes for pudding, recipes using almond, recipes using cardamom, recipes using granulated sugar, recipes using milk, recipes using pasta and noodles, recipes without cooking time, recipes without servings, sindhi, south asian

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ASeviyan_Ji_Khirni_%28Sindhi_Vermicelli_Pudding%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ASeviyan%20Ji%20Khirni%20%28Sindhi%20Vermicelli%20Pudding%29&oldid=4517946

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 1 tbsp ghee
  • 3 tbsp South Asian vermicelli (short, fine wheat noodles)
  • 2 litres milk
  • 10 cardamom pods
  • 20 strands saffron
  • 2 cups white granulated sugar
  • 10 almonds

Directions

  1. Heat ghee in a skillet. Add vermicelli, and fry over low heat until golden brown. Remove from the heat.
  2. Bring the milk to a boil. Add vermicelli, cardamom, and saffron. Simmer until the vermicelli are tender and the milk is reduced to a little more than half the original volume.
  3. Mix in the sugar, and boil for 5–7 minutes.
  4. Serve, garnished with almonds.