Seviyan Vermicelli

In a heavy-bottomed pot or large pan, melt ghee or butter over medium heat. Add the fine vermicelli and roast, stirring continuously, until it turns golden brown and fragrant. Be careful not to burn it. If using pre-roasted vermicelli, you can skip or lightly toast for extra flavor.

In a separate saucepan, bring the full-fat milk to a gentle boil. Add the lightly crushed green cardamom pods to the milk. Reduce heat and let it simmer for a few minutes to infuse the cardamom flavor.

Carefully add the roasted vermicelli to the simmering milk. Stir well to ensure the vermicelli separates and does not clump together.

Add the granulated sugar to the pot. Stir until the sugar dissolves completely. Continue to simmer on low heat, stirring occasionally, until the vermicelli becomes tender and the milk thickens to a creamy consistency, about 10-15 minutes.

Stir in half of the chopped mixed nuts and raisins (if using). If desired, add kewra water or rose water for an extra aromatic touch.

Remove the pot from heat. Cover and let the Seviyan rest for 5-10 minutes. This allows the flavors to meld and the vermicelli to absorb any remaining liquid, making it even creamier.

Ladle the warm or chilled Seviyan Vermicelli into serving bowls. Garnish generously with the remaining chopped mixed nuts before serving.