Seviyan Vermicelli

In a heavy-bottomed pot or large pan, melt the ghee over medium heat. Add the broken vermicelli and roast, stirring continuously, until it turns golden brown and fragrant. Be careful not to burn it. This should take about 3-5 minutes. Remove the roasted vermicelli from the pan and set aside.

In the same pot, add the milk, sugar, and lightly crushed green cardamom pods. Bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the sugar completely. If using saffron, add it now.

Once the milk mixture is boiling and the sugar has dissolved, reduce the heat to low. Carefully add the roasted vermicelli back into the pot. Stir gently to ensure all the vermicelli is submerged in the milk.

Stir in half of the sliced almonds, pistachios, and raisins into the vermicelli mixture. Cover the pot with a lid and let it simmer on very low heat. The vermicelli will absorb the milk and become soft and tender.

After about 10-15 minutes, check if the vermicelli has absorbed most of the milk and is cooked through. It should be soft but not mushy. If it's too dry, you can add a tablespoon or two of hot water or milk. If it's too wet, cook uncovered for a few more minutes.

Once cooked, turn off the heat and let the seviyan rest, covered, for 5 minutes. This allows the flavors to meld beautifully. Garnish with the remaining sliced almonds, pistachios, and raisins. Serve warm or chilled, as a delightful dessert or a sweet breakfast.