Seviyan Recipe | Eid Recipe | Pakistani Dessert | Kheer | Vermicelli Pudding

In a deep pan, add about 1 tablespoon of butter and heat it.

Add the broken vegetables and sauté for about 1 minute until they are lightly golden and fragrant.

Pour in about half a gallon of milk (7 to 8 cups).

Add 8 to 10 pieces of cardamom, crushed, for flavor.

Include 1 cup of sugar and a pinch of salt, and mix well.

Bring the mixture to a boil over medium heat, stirring to prevent it from overflowing.

Once the milk thickens, add 1 cup of vermicelli and let it cook.

Prepare a custard mixture with 3 tablespoons of custard powder and a quarter cup of milk, mixing until smooth.

Add the custard mixture to the boiling milk and vermicelli, stirring continuously until well combined.

Add heavy cream for extra richness and bring it back to a boil for about 10 minutes, stirring occasionally.

Once the mixture reaches the desired consistency, remove it from heat and transfer to a serving dish.

Garnish with nuts and silver leaf (if available), and serve chilled.

Equipment Needed

Dietary

Allergens