Seviyan Ji Khirni (Sindhi Vermicelli Pudding)

Name: Seviyan Ji Khirni (Sindhi Vermicelli Pudding)
Ingredients: 1 tbsp ghee; 3 tbsp South Asian vermicelli (short, fine wheat noodles); 2 litres milk; 10 cardamom pods; 20 strands saffron; 2 cups white granulated sugar; 10 almonds

Ingredients

1 tbsp ghee
3 tbsp South Asian vermicelli (short, fine wheat noodles)
2 litres milk
10 cardamom pods
20 strands saffron
2 cups white granulated sugar
10 almonds

Steps

Heat ghee in a skillet. Add vermicelli, and fry over low heat until golden brown. Remove from the heat.
Bring the milk to a boil. Add vermicelli, cardamom, and saffron. Simmer until the vermicelli are tender and the milk is reduced to a little more than half the original volume.
Mix in the sugar, and boil for 5–7 minutes.
Serve, garnished with almonds.

More recipes with butter, milk, cardamom, saffron or almonds

Adapted from “Seviyan Ji Khirni (Sindhi Vermicelli Pudding)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.