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  • Ingredients
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Prepared with crushed vermicelli and condensed milk with a royal flavor of saffron, Seviyan is one of the signature desserts of Indian cuisine that adds joy to many, many festivals.

  • 25 grams caster sugar
  • 100 grams of sweet condensed milk
  • 1 pinch of saffron, soaked in 1 tbsp hot boiling milk
  • 1 pint of whole milk / soya milk / almond milk
  • A handful of chopped pistachios, almond, raisins
  • 4-5 cardamom pods, bruised open
  • Ghee
  • Decorate with silver leaf (optional)
  • Heat ghee in a saucepan on medium heat and add the cardamom. Once fragrant add the crushed vermicelli and keep stirring to avoid burning them.
  • Once fragrant slowly add both the milks and keep stirring. Add sugar and stir and cook until the mixture becomes thick and vermicelli is cooked through.
  • Pour in saffron and then place in a serving dish. Garnish with nuts and raisin - and silver leaf if available. Serve cold or hot.

Not reviewed yet

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