Seviyan Vermicelli

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

In the same pan, pour in the full-fat milk. Add 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 the milk comes to a boil, reduce the heat to low. Carefully add the roasted vermicelli to the boiling milk. Stir gently to ensure the vermicelli is fully submerged. Let it simmer, uncovered, for about 10-12 minutes.

After the vermicelli has softened and absorbed some of the milk, add the granulated sugar and stir well until it dissolves completely. If using, add the grated khoya at this stage for extra richness and creaminess, stirring until it blends in.

Continue to simmer on low heat for another 5 minutes, allowing the flavors to meld and the seviyan to thicken slightly. If desired, stir in the rose water. Remove from heat. Garnish generously with sliced almonds, pistachios, and raisins.

Seviyan Vermicelli can be served warm immediately after preparation, or you can chill it in the refrigerator for a few hours and serve it cold. Both ways offer a delightful dessert experience. Enjoy this sweet and creamy Pakistani treat!