This dessert is popular in East African countries and India, especially during the month of Ramadan when a variety of foods are prepared every evening to break the fast. Desserts are always part of the spread, and this vermicelli pudding is amongst the most popular ones. This dish, eaten hot or cold, is typically also prepared on Eid-Al-Fitr festival that marks the end of Ramadan.
The recipe was passed down to me by my mother and has been in our family for over eight generations. Seviyan has a very rich and aromatic flavour to it that immediately melts in your mouth. There are several ways of preparing this dish and this is my family version. If you like, you can add in 1 tablespoon of rose syrup or ¼ cup mango puree to change up the flavours, and you can also customize it by adding in your favourite nuts and fruits like dried dates, dried mango, pecans, walnuts and more.
Vermicelli milk pudding (seviyan)
Recipe requires 1 hour rest time if serving chilled. Seviyan can be stored in the fridge for up to 1 week in an airtight container.
In a medium sized pot or pan, add ghee, crumbled vermicelli (seviyan), pistachios and slivered almonds. Cook over medium heat until golden brown and toasted.
Add whole milk, evaporated milk, condensed milk, cardamom, golden raisins and saffron. Cook for 30 minutes on medium-low heat, continually stirring to prevent the milk solids from burning on the bottom.
Once the mixture has reduced by ¾ and slightly thickened, remove the pan from heat and let it rest for 10 minutes if serving warm, or for at least 1 hour in the refrigerator if serving cold.
To assemble, transfer the seviyan to serving bowls, sprinkle with a slivered almonds, pistachios, dried rose petals, saffron strands (if using) and serve.