Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vermicelli pudding (seviyan). One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Seviyan Kheer, Semiyan Payasam or Vermicelli pudding are similar desserts made during festivals or winter months. They might vary a bit depending on the region. Vermicelli noodles/pasta (wheat based) is usually used to make the pudding.
Vermicelli Pudding (Seviyan) is one of the most well liked of current viral meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Vermicelli Pudding (Seviyan) is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook vermicelli pudding (seviyan) using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Vermicelli Pudding (Seviyan):
- Make ready 100 g vermicelli
- Take 300-400 ml full fat milk
- Prepare 1 tbsp cardamom powder
- Prepare 50 g sugar
- Make ready 3 tbsp butter or ghee
- Get 1 tbsp grated coconut
- Take 2 tbsp raisins (optional)
When added to milk, it gives a nice pink color, hence the name 'Gulabi which means. Vermicelli Pudding is a delightful Indian dessert made with full-fat milk and roasted vermicelli strands is often served as a sweet dish after lunch or dinner. In this recipe, vermicelli roasted in ghee to give it a pleasant aroma and its signature taste. Seviyan Kheer Recipe and Text Recipe Below This dessert is always served on Meethi Eid, that marks the end of the fast of Ramadan. (Photo: Chef Survir Saran) This dessert is made just like rice pudding (kheer), and with many of the same ingredients, but instead of resulting in a light, creamy pudding, this traditional Muslim pudding is thick and firm.
Step by Step to make Vermicelli Pudding (Seviyan):
- Put butter or ghee in to the pot. Once butter starts to melt add vermicelli. Cook it until it becomes light golden brown.
- Add milk and sugar together. Cook it for 15- 20mins on low heat until the milk starts to thickens up slightly. Add raisins, cardamom powder, grated coconut. Keep stirring, don’t let it burn.
- Garnish with any dry fruits.
- Serve and enjoy 👌
- Let it burn
The vermicelli causes it to set quickly and so it is a bit faster to make than rice. Seviyan is the Urdu word for Vermicelli noodles and is used in many recipes across the subcontinent. Kheer is the Urdu word for pudding that's often made with milk. There are two versions of dessert seviyan, Sweet Dry Vermicelli or Vermicelli Kheer. Sweet dry vermicelli is made without milk.
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