Seviyan Vermicelli

In a heavy-bottomed pot, melt 1 tablespoon of ghee or butter over medium-low heat. Add the vermicelli and roast, stirring continuously, until it turns golden brown and fragrant. Be careful not to burn it. If using pre-roasted vermicelli, skip this step.

In a separate pot, bring the full-fat milk to a gentle boil. Add the lightly crushed green cardamom pods to infuse their aroma. Reduce heat to low and let it simmer for 5-7 minutes to slightly thicken.

Add the sugar to the simmering milk and stir until it completely dissolves. Then, carefully add the roasted vermicelli to the milk. Stir gently to ensure the vermicelli is fully submerged.

Let the mixture simmer on low heat, stirring occasionally, for about 10-15 minutes, or until the vermicelli is tender and has absorbed most of the milk, creating a thick, creamy consistency. The mixture should not be completely dry.

While the seviyan is cooking, heat the remaining 1 tablespoon of ghee or butter in a small pan. Lightly fry the almonds, pistachios, and raisins for 1-2 minutes until fragrant and slightly golden. This enhances their flavor and crunch.

Remove the seviyan from heat. If using, stir in the saffron milk and rose water. Transfer the Seviyan Vermicelli to serving bowls. Garnish generously with the fried nuts and raisins. Serve warm or chilled, as preferred.