Seviyan Vermicelli

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

In the same pot, add the whole milk and crushed green cardamom pods. Bring the milk to a gentle boil over medium heat, stirring occasionally to prevent scorching. Once it boils, reduce the heat to low.

Stir in the granulated sugar into the simmering milk until it completely dissolves. Add the previously roasted vermicelli to the pot. If using saffron, add the soaked saffron milk at this stage.

Continue to simmer the mixture on low heat, stirring gently from time to time, until the vermicelli is tender and has absorbed most of the milk. This process typically takes about 10-15 minutes. The mixture should thicken to a creamy consistency, but still be slightly saucy.

Stir in half of the sliced almonds, pistachios, and raisins (if using). Remove the pot from heat, cover it, and let it rest for 5-10 minutes. This allows the flavors to meld and the vermicelli to fully plump up.

Transfer the Seviyan Vermicelli into serving bowls. Garnish generously with the remaining sliced almonds, pistachios, and grated khoya if desired. Serve warm or chilled as a delightful dessert.