Seviyan (Indian Sweet Vermicelli Pudding with Milk and Saffron)

• 8 Green cardamom pods
• 1 pinch Dried saffron threads
• 1 liter Whole milk
• 2 tbsp Ghee
• 120 g Vermicelli
• 25 g Blanched almonds
• 25 g Cashew nuts
• 20 g Pistachios
• 40 g Sultana
• 80 g Caster sugar
• 1 pinch Fine sea salt
• 1 tsp Rose Water

1. Lightly crush the cardamom pods in a mortar and pestle to crack them open. Warm a splash of the milk in a small pan, add the saffron, and set aside to steep while you start the pudding.
2. Pour the remaining milk into a saucepan and bring to a gentle simmer over medium heat, stirring now and then so it does not catch. Add the crushed cardamom and simmer for 5 minutes to infuse.
3. In a separate pan, melt the ghee over medium heat. Add the vermicelli and cook, stirring constantly, for 3 to 5 minutes until evenly golden and nutty-smelling.
4. Add the toasted vermicelli to the simmering milk, then stir in the saffron milk. Simmer gently for 6 to 8 minutes, stirring often, until the vermicelli is tender and the milk has thickened slightly.
5. Stir in the caster sugar and fine sea salt, and cook for 2 minutes until the sugar dissolves. Add the almonds, cashews, pistachios and sultanas, and simmer for 2 minutes more.
6. Take off the heat and stir in the rose water. Serve warm for a looser, creamy texture, or cool for 10 minutes to thicken slightly before serving.

Made this recipe? Rate it — a comment is optional.