Seviyan Vermicelli

In a large heavy-bottomed pot or karahi, heat the ghee over medium-low heat. Add the broken vermicelli and roast, stirring continuously, until it turns golden brown and releases a fragrant aroma. This usually takes about 5-7 minutes. Be careful not to burn it.

While the vermicelli is roasting, in a separate saucepan, bring the full-fat milk to a gentle boil. Add the lightly crushed green cardamom pods to the milk. Reduce the heat and let it simmer for about 5 minutes to infuse the cardamom flavor into the milk.

Carefully pour the hot, flavored milk over the roasted vermicelli in the large pot. Add the granulated sugar and stir well until the sugar completely dissolves. Bring the mixture to a boil over medium heat.

Once boiling, reduce the heat to low, cover the pot, and let the seviyan simmer gently. Stir occasionally to prevent sticking to the bottom. Continue cooking until the vermicelli is tender, has absorbed most of the milk, and the mixture has thickened to a creamy consistency. This will take approximately 15-20 minutes.

Once the seviyan has thickened, stir in half of the sliced almonds, pistachios, and all the raisins. If you are using khoya, crumble it into the pot now and mix gently until it combines. Add the rose water, if desired, and give it a final stir.

Remove the pot from heat and let the Seviyan Vermicelli rest, covered, for 5-10 minutes. This allows the flavors to meld beautifully and the vermicelli to fully plump up. Transfer the prepared seviyan to individual serving bowls. Garnish generously with the remaining sliced almonds and pistachios. Serve warm or chilled, according to your preference.