Seviyan Vermicelli

In a heavy-bottomed pot or large pan, melt the ghee or butter over medium heat. Add the broken vermicelli and roast, stirring continuously, until it turns golden brown and fragrant. Be careful not to burn it. This step is crucial for flavor.

Once the vermicelli is roasted, add the lightly crushed green cardamom pods to the pan and saute for about 30 seconds until aromatic. Then, carefully pour in the full-fat milk. Bring the milk to a gentle boil.

Reduce the heat to low. Add the granulated sugar to the milk and stir until it completely dissolves. Continue to simmer the mixture, stirring occasionally, allowing the vermicelli to cook and soften, and the milk to thicken slightly.

Continue cooking on low heat until the vermicelli is tender and has absorbed most of the milk, resulting in a thick, creamy consistency. This usually takes about 10-15 minutes. Ensure it does not become too dry; it should still be moist and pudding-like.

If using, stir in the kewra water or rose water for an added aromatic touch. Mix well to combine.

Remove the pot from heat. Ladle the Seviyan Vermicelli into individual serving bowls. Garnish generously with sliced almonds, pistachios, and raisins (if using). Serve warm or chilled, according to your preference.