Seviyan (Indian Sweet Vermicelli Pudding with Milk and Saffron)
Why this recipe works
- Toasted vermicelli base: Roasting the vermicelli in ghee before simmering gives the pudding a nutty depth and helps the noodles hold their texture.
- Gentle aromatic flavour: Cardamom, saffron and rose water are added at different stages, creating fragrance without overwhelming the milk.
- Lightly creamy finish: Simmering the toasted vermicelli directly in milk thickens the pudding naturally while keeping it soft and spoonable.
Get the most out of this recipe
Timing notes
- Serve warm or cooled: Serve straight from the pan for a looser, creamier pudding, or let it cool briefly if you prefer a thicker consistency.
- Steep the saffron early: Starting the saffron in warm milk while the pudding begins gives it time to release colour and aroma.
Texture tips
- For a looser seviyan: Stir in a little extra milk at the end, especially if the pudding has thickened while standing.
- For a thicker pudding: Simmer a little longer before adding the rose water, stirring often so the milk does not catch on the base.
- Keep the noodles tender: Once the vermicelli is in the milk, use gentle heat and stir regularly; it softens quickly and can become too thick if left unattended.
Ingredient notes
- Use fine vermicelli: Thin vermicelli gives seviyan its delicate texture and cooks quickly in the milk.
- Whole milk matters: Whole milk gives the pudding body and richness without needing cream.
- Crack the cardamom pods: Lightly crushing the pods helps them infuse the milk; remove them before serving if preferred.
Make-ahead tips
- Make ahead and chill: Seviyan can be refrigerated once cooled, then served chilled or reheated gently.
- Reheat gently: Warm it over low heat with a splash of milk, stirring until piping hot, as the pudding thickens after chilling.
- Expect a thicker texture: After a day in the fridge, the vermicelli absorbs more milk, so loosen the pudding before serving if needed.
Equipment you'll need
Ingredients
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Recipe notes
Tips
- Keep the heat low once the vermicelli is in the milk and stir often; it thickens quickly and can catch on the base of the pan.
- For a lighter consistency, add a small splash of milk at the end; for a thicker seviyan, simmer 2 to 3 minutes longer before adding the rose water.
- If serving to young children, remove the cardamom pods before serving, or tie the crushed pods in a small piece of clean cloth and lift it out at the end.
Substitutions
- Replace ghee with unsalted butter for a similar richness.
- Replace caster sugar with light brown sugar for a deeper, caramel note.
- Replace rose water with a small pinch of extra dried saffron threads for a more purely saffron finish.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat gently in a saucepan over low heat with a splash of whole milk, stirring until piping hot; it will thicken as it stands.
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Recipe overview
- Servings: 4 servings
- Total time: 30min (25min active)
- Difficulty: Easy
- Cuisine: Indian
-
Allergens:
Almonds Cashews Milk Pistachios
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