Indian Seviyan Kheer (Cardamom Vermicelli Pudding)

Instructions

1. 1

   Set out all ingredients: 100 g fine vermicelli, 800 ml whole milk, 30 g ghee, 100 g sugar, 3 g ground cardamom, 30 g cashews, and 30 g raisins. Place a deep saucepan or heavy pot over medium heat.

2. 2

   Add 15 g of ghee to the saucepan over medium heat. Add 30 g raw cashews and stir for 2 minutes until light golden, then add 30 g golden raisins and stir for 30 seconds until plump. Transfer to a bowl using a spoon.

3. 3

   Add the remaining 15 g ghee to the pan. Add 100 g fine vermicelli and roast over medium-low heat for 3 to 4 minutes, stirring constantly until evenly golden brown and aromatic. Lower heat if it browns too fast.

4. 4

   Pour in 800 ml whole milk carefully while stirring. Bring to a gentle boil over medium heat, then turn to low and simmer for 10 minutes until vermicelli is soft and milk thickens, stirring the bottom often to prevent sticking.

5. 5

   Add 100 g sugar and 3 g ground cardamom to the saucepan. Stir continuously over low heat for 3 minutes until the sugar dissolves completely and the pudding turns silky and creamy.

6. 6

   Stir the reserved fried cashews and raisins back into the pudding. Ladle hot into 4 individual dessert bowls to serve warm, or refrigerate for 2 hours to enjoy chilled.