Seviyan Vermicelli

In a heavy-bottomed pan or pot, heat the ghee or butter over medium-low heat. Add the broken vermicelli and roast, stirring continuously, until it turns a light golden brown and smells fragrant. Be careful not to burn it. This usually takes about 5-7 minutes. Remove the roasted vermicelli from the pan and set aside.

In the same pan, add the full-fat milk and the lightly crushed green cardamom pods. Bring the milk to a gentle boil over medium heat, stirring occasionally to prevent it from sticking to the bottom. Once it boils, reduce the heat to low.

Stir the granulated sugar into the boiling milk until it completely dissolves. If using, add the khoya or condensed milk at this stage and stir until it blends smoothly into the milk, adding extra richness and creaminess to the dessert.

Carefully add the roasted vermicelli back into the sweetened milk. Stir gently to ensure all the vermicelli is submerged. Increase the heat slightly to bring it to a simmer, then immediately reduce to low.

Cover the pan and let the vermicelli cook on very low heat for about 10-15 minutes, or until the vermicelli is tender and has absorbed most of the milk, resulting in a creamy, thickened consistency. Stir occasionally to prevent sticking. The seviyan should be soft but not mushy.

Once cooked, remove the pan from the heat. Discard the cardamom pods if desired. Transfer the Seviyan Vermicelli to serving bowls. Garnish generously with sliced almonds, chopped pistachios, and raisins. Serve warm or chilled, according to your preference.