Seviyan Vermicelli

In a heavy-bottomed pot or large pan, melt ghee or butter over medium heat. Add the broken vermicelli pieces and roast them, stirring continuously, until they turn light golden brown and fragrant. Be careful not to burn them. Remove the roasted vermicelli from the pan and set aside.

In the same pot, pour in the full-fat milk. Add the lightly crushed green cardamom pods and bring the milk to a gentle boil over medium heat, stirring occasionally to prevent scorching. Reduce the heat to low once it begins to boil.

Stir in the granulated sugar into the milk. Continue to stir until the sugar is completely dissolved. If using saffron, add the saffron strands (or saffron soaked in milk) at this stage for added color and aroma.

Carefully add the roasted vermicelli back into the simmering milk mixture. Stir gently to ensure the vermicelli is fully submerged. Continue to cook on low heat, stirring occasionally to prevent sticking.

Let the mixture simmer until the vermicelli is tender and has absorbed most of the milk, and the consistency has thickened to a creamy pudding-like texture. This usually takes about 10-15 minutes. The vermicelli should be soft but not mushy. Remove from heat.

Transfer the Seviyan Vermicelli into serving bowls. Garnish generously with sliced almonds, pistachios, and raisins. Seviyan can be enjoyed warm or chilled, depending on your preference. Serve immediately or refrigerate for later.